Rwandan tea

☕ Black tea with milk and ginger, about four cups; sugar optional and caffeine present.

Ingredients

• 8 g Rwandan black tea leaves
• 500 ml drinking water
• 500 ml pasteurised or UHT milk
• 10 g washed fresh ginger, thinly sliced
• 20 g optional sugar, adjusted

Preparation

Prepare a tall saucepan, fine strainer and four clean cups. Measure water and milk separately.

Wash ginger, remove damaged parts and slice finely.

Simmer 500 ml water with ginger three minutes.

Add 8 g tea, reduce heat and extract two minutes.

Add 500 ml milk while stirring; heat gently four to five minutes without overflowing.

Add optional sugar and stir to dissolve. Cool a small sample to judge strength.

Strain promptly into a teapot or four cups, removing leaves and ginger.

Cool to a comfortable drinking temperature and serve. Cool leftovers promptly, refrigerate and use within twenty-four hours after reheating.