Brew – Kini Recipe

Measure and Prepare

Weigh or measure the whole-leaf black tea. Slice the fresh ginger into thin rounds and lightly crush the cardamom pods and cloves so they release aroma.

Bring Water and Spices to a Simmer

Pour 480 ml filtered water into a small saucepan. Add the sliced ginger, crushed cardamom pods, and cloves. Bring to a rolling simmer over medium heat. Allow the spices and ginger to infuse for 4 minutes, keeping the pan partially covered to retain volatile aromatics.

Add Tea and Sweetener

After 4 minutes of simmering, reduce heat to low and add the 4 g loose black tea and 2 tablespoons sugar. Stir once, then maintain a gentle simmer for 2 minutes. Do not boil vigorously to avoid bitterness from over-extraction.

Steep Off Heat

Remove the saucepan from heat and let the tea steep with the spices for 3 more minutes to round the flavors. Taste; if you prefer less spice or sweetness, adjust by removing ginger or reducing sugar in future brews.

Finish and Serve (Clear Brew)

Strain the brew through a fine mesh sieve or tea strainer into a teapot or directly into cups. Stir in 1 tablespoon fresh lemon juice to brighten the brew. Serve immediately hot.

Creamy Variation (Optional)

If you prefer a milky Kini, warm 60 ml milk separately (do not boil). Add milk to the strained tea to make a creamier cup. If using honey instead of sugar, stir in 1 tsp honey into the warm brewed tea to taste, adding lemon only if you like a slightly tangy finish.

Adjustments and Tips

For a stronger brew, increase tea to 6 g or extend steep off-heat time by 1–2 minutes. For iced Kini, double-brew (use 960 ml water and 8 g tea), cool to room temperature, strain, then chill and serve over ice. Sweeten while warm so it dissolves fully.