📝 About This Recipe
Transport your senses to the bustling tea houses of Addis Ababa with this authentic Shai, a deeply aromatic spiced tea that is a cornerstone of Ethiopian hospitality. Unlike standard spiced teas, this version balances the warmth of cinnamon and cloves with the citrusy brightness of green cardamom and the savory depth of black cumin. It is a soothing, complex brew that is traditionally served heavily sweetened, offering a perfect moment of respite and connection.
🥗 Ingredients
The Liquid Base
- 4 cups Water (filtered water is preferred for the cleanest flavor)
Whole Spices (The Aromatics)
- 2 pieces Cinnamon Sticks (Ceylon cinnamon preferred for sweetness)
- 6-8 pieces Green Cardamom Pods (lightly crushed to release seeds)
- 4-6 pieces Whole Cloves
- 1/2 teaspoon Black Cumin Seeds (Nigella Sativa) (essential for authentic Ethiopian flavor)
- 1 inch Fresh Ginger (peeled and sliced into thick coins)
The Tea and Sweetener
- 2 tablespoons Loose Leaf Black Tea (Ethiopian black tea or a strong Ceylon/Orange Pekoe)
- 4-6 tablespoons Granulated Sugar (adjust to taste, though Shai is traditionally quite sweet)
- 4-5 leaves Fresh Mint Leaves (optional, for a refreshing finish)
👨🍳 Instructions
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1
Begin by lightly bruising the cardamom pods and cinnamon sticks using a mortar and pestle or the flat side of a chef's knife to help release their essential oils.
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2
In a medium-sized heavy-bottomed saucepan, combine the 4 cups of filtered water with the cinnamon sticks, crushed cardamom, whole cloves, black cumin seeds, and sliced ginger.
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3
Place the saucepan over medium-high heat and bring the water and spices to a vigorous boil.
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4
Once boiling, reduce the heat to medium-low and allow the spices to simmer uncovered for about 8-10 minutes. The water should turn a light golden-amber color and smell intensely fragrant.
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5
Increase the heat slightly and add the loose-leaf black tea to the spiced water.
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6
Let the tea leaves boil with the spices for exactly 3 to 4 minutes. Watch closely to ensure it doesn't over-boil and become bitter.
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7
Stir in the sugar. In Ethiopia, Shai is a treat, so don't be afraid to use the full amount to balance the potent spices.
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8
Turn off the heat and cover the pot with a lid. Let the tea steep and settle for 2 minutes.
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9
If using mint, place one fresh leaf at the bottom of each tea glass before pouring.
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10
Strain the tea through a fine-mesh sieve directly into small heat-proof glasses or a traditional teapot.
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11
Pour the tea from a slight height to create a tiny bit of froth on the surface, which aerates the tea and enhances the aroma.
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12
Serve immediately while steaming hot, inviting guests to enjoy the layers of spice.
💡 Chef's Tips
Always use whole spices rather than ground versions to keep the tea clear and prevent a gritty texture. If you cannot find Ethiopian black tea, a high-quality loose-leaf Kenyan or Assam tea provides the necessary robustness. Do not skip the black cumin (Nigella seeds); it provides a unique, slightly oniony/peppery note that is the hallmark of authentic Shai. For a 'Shai Be Laban' (Tea with Milk) variation, replace 1 cup of water with full-fat milk added at the very end. Adjust the steeping time of the tea leaves carefully; boiling them too long will release excess tannins and make the drink astringent.
🍽️ Serving Suggestions
Serve alongside 'Dabo', a traditional Ethiopian honey-flavored bread. Pair with a plate of spicy 'Kolo' (roasted barley and peanuts) for a crunchy contrast. Enjoy as a digestive aid following a heavy meal of Injera and Wat. Serve in small, clear glasses to appreciate the deep mahogany color of the brew. Offer extra sugar on the side so guests can customize their sweetness level.