Arabic Tea Recipe

Crush cardamom

Lightly crush the cardamom pods with the flat side of a knife or a mortar and pestle to open them and release the seeds and aroma. Do not grind to a powder.

Pour 4 cups of fresh cold water into a small saucepan or teapot with a heavy base.

Add the crushed cardamom pods, cloves, and the whole cinnamon stick to the water.

Bring the water and spices to a gentle boil over medium heat.

Once boiling, reduce heat to low and simmer for 3–4 minutes to allow the spices to infuse the water.

Add 2 tablespoons of black loose-leaf tea to the simmering spiced water.

Increase heat briefly until the liquid returns to a gentle boil, then lower heat and simmer for 2–3 minutes for a strong brew (adjust time for desired strength).

If using a teapot, carefully pour the boiling liquid into the teapot to continue steeping off heat for 1–2 minutes; otherwise keep on the lowest heat.

Add 3 teaspoons of granulated sugar to the pot and stir until fully dissolved. Taste and add more sugar if desired (Arabic tea is typically lightly to moderately sweet).

If using fresh mint, bruise the mint leaves lightly between your palms and add them to the pot for the last 30 seconds of simmering, then remove from heat. This adds a bright finish common in many Arab countries.

Optionally add lemon slices to the serving cups or a small amount of lemon to the pot for a citrus note; do not overdo lemon in tea meant to be sipped hot with sugar and spices.

Strain the tea through a fine mesh strainer or tea strainer into a teapot or directly into cups to remove tea leaves and whole spices.

Serve immediately in small cups. Stir each cup briefly before serving to redistribute any settled spices or sugar.