Ingredients:

  • 4 organic green tea bags (or 4 tsp loose leaf)
  • 1 Tbsp Whole Fenugreek Seeds (Methi)
  • 2 large Cinnamon Sticks (3–4 inches)
  • 4 Cardamom Pods (lightly crushed)
  • 1/2 tsp Whole Cloves
  • 4 cups Filtered Water (950 ml)
  • 1 inch piece Fresh Ginger (thinly sliced or smashed)
  • Zest of 1/2 medium Lemon (wide strips)
  • Sweetener (Optional, to taste)

Instructions:

  1. Crush Aromatics: Place the fenugreek seeds, cardamom pods, and cloves in a mortar and pestle and gently smash them. The goal is to crack them open slightly to release their oils, not grind them into a fine powder.
  2. Prep Ginger and Lemon: Thinly slice the fresh ginger. Cut large strips of lemon peel, taking care to avoid the bitter white pith.
  3. Simmer the Spices: Add the filtered water, crushed spices (fenugreek, cardamom, cloves), cinnamon sticks, and sliced ginger to a medium saucepan.
  4. Boil: Bring the mixture to a gentle boil over medium-high heat.
  5. Steep Spices: Reduce the heat immediately to low and simmer, uncovered, for 5 minutes. This step allows the robust spices and ginger to fully release their flavour and active compounds.
  6. Add Tea and Citrus: Remove the saucepan from the heat source. Add the green tea bags (or loose leaf in an infuser) and the lemon peel strips to the hot liquid.
  7. Final Steep: Cover the saucepan and let steep for an additional 5–7 minutes. Do not steep green tea for longer than 7 minutes, or it may become bitter.
  8. Strain: Carefully strain the entire mixture through a fine-mesh sieve or muslin cloth into a clean jug or teapot, discarding all solids.
  9. Sweeten (Optional): Taste the brew. Add your preferred sweetener (such as monk fruit or stevia), stirring until dissolved.
  10. Serve: Serve hot immediately, or allow to cool completely for chilled consumption over ice.