Every Nepali household has its own chiya recipe. This one is ours.
In Nepal, milky spiced tea is poured at every bus stop, roadside stall and kitchen table, usually with a biscuit for dipping. We've captured that warmth in a blend of robust Nepali black tea and whole spices: cardamom, cinnamon, ginger and clove.
For the real thing, simmer 2 teaspoons in 125ml water for 2 minutes, add 125ml milk, bring back to a gentle simmer, sweeten to taste and strain.
Tasting notes: Cardamom, cinnamon, ginger, malty black tea
Pairs well with: Marie biscuits for dunking, sel roti, banana bread
How to brew
- Amount: 1 heaped teaspoon (2–3g) per 250ml cup
- Water: 100°C
- Steep: 4–5 min, or simmer with milk
Ingredients: Organic black tea, cardamom, cinnamon, ginger, clove.
Whole-leaf organic orthodox tea, bought direct from small growers all over Nepal and packed in small batches in Brisbane. 5% of every sale goes directly back to the growers. Net 100g / 3.5oz (about 40 cups).
Every Nepali household has its own chiya recipe. This one is ours.
In Nepal, milky spiced tea is poured at every bus stop, roadside stall and kitchen table, usually with a biscuit for dipping. We've captured that warmth in a blend of robust Nepali black tea and whole spices: cardamom, cinnamon, ginger and clove.
For the real thing, simmer 2 teaspoons in 125ml water for 2 minutes, add 125ml milk, bring back to a gentle simmer, sweeten to taste and strain.
Tasting notes: Cardamom, cinnamon, ginger, malty black tea
Pairs well with: Marie biscuits for dunking, sel roti, banana bread
How to brew
- Amount: 1 heaped teaspoon (2–3g) per 250ml cup
- Water: 100°C
- Steep: 4–5 min, or simmer with milk
Ingredients: Organic black tea, cardamom, cinnamon, ginger, clove.
Whole-leaf organic orthodox tea, bought direct from small growers all over Nepal and packed in small batches in Brisbane. 5% of every sale goes directly back to the growers. Net 100g / 3.5oz (about 40 cups).