Shangri La Te Caldo Recipe

Bring water to simmer

Pour 1 liter filtered water into a kettle or saucepan and heat to a gentle simmer (about 90–95°C / just before rolling boil).

Steep tea

Place 4 tsp black tea leaves in a heatproof teapot or fine-mesh infuser. Pour the hot water over the leaves. Cover and steep for 4–5 minutes for a full-bodied base. If you prefer a lighter cup, steep 3–4 minutes.

Prepare spices

While water heats, lightly crush 3 cardamom pods with the flat of a knife and slice 40 g fresh ginger into 2–3 mm slices. Have 1 cinnamon stick ready.

Infuse spices

After the tea has steeped 2 minutes, add the ginger, crushed cardamom and cinnamon stick directly to the teapot (or add to the saucepan if you heated water with spices). Continue steeping for the remaining 2–3 minutes so the spices meld with the tea.

Prepare citrus

While the tea steeps, finely grate the orange zest from 1 orange (avoid white pith). Juice the orange and 1 lemon into a small bowl, removing any seeds.

Sweeten and balance

When steeping is complete, strain the tea and spice mixture into a serving pot. Stir in 3 tablespoons of honey until dissolved. Add the orange and lemon juices and the orange zest. Taste and adjust: add more honey for sweetness or more lemon for brightness. Add a very small pinch of sea salt to amplify flavors, if desired.

Rest and marry flavors

Allow the blended tea to rest covered for 3–5 minutes so citrus and spice flavors integrate.

Serve

Ladle the hot Shangri La Te Caldo into warmed cups. Garnish each cup with 1–2 fresh mint leaves and a thin slice or twist of orange peel. Serve immediately.