Joseph Wesley Uhl's 'The Art and Craft of Tea'

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These tea recipes come courtesy of Joseph Wesley Uhl, author of 'The Art and Craft of Tea'. 
 
Indian Spiced Tea
 
2 cups water
2 cups milk
6-8 green cardamom pods (crushed)
8-10 black peppercorns
1 cinnamon stick (broken) 
1 tsp. fennel seeds
1 tsp. ground clove
1 star anise 
1 tsp. finely grated fresh ginger 
4 tsp. loose leaf black tea (Assam)
 
Method:
In a medium saucepan bring the water, milk, cardamom pods, peppercorns, cinnamon stick, fennel seeds, clove, star anise, and fresh ginger to a boil.  Lower the heat and simmer 2-3 minutes or until you achieve your desired taste.  Remove the saucepan from the heat and add the black tea.  Steep the tea for 3-4 minutes.  After you steep the tea strain the masala chai into a clean saucepan or into 4 cups and add sugar or honey to taste.  Enjoy.
 
To find the required ingredients consider shopping at a local Indian/Pakistani/Bangledashi grocery store.  These stores will have all the spices that you need at a very reasonable price.  In fact, after shopping at these stores, you may find yourself asking why you would ever buy spices anywhere else.
 
If you do not have access to all the required ingredients, you can still make a delicious masala chai. The most important ingredients, other than milk, water and tea are cardamom, cinnamon, and clove.  These three spices represent the base spice mix for virtually all masala chai recipes and can be used alone in the quantities suggested to make a quality masala chai.  
 
After the tea has steeped and the sugar added, I boil the masala chai three times; I do this carefully as the masala chai has a habit of overflowing. When the masala chai comes to a boil I remove it from the heat, let the foam subside, and then repeat three times.  Doing so caramelizes the sugars and adds a lovely taste to the masala chai.  I also "pull" the masala chai tea by pouring it 2-3 feet from one saucepan into another.  By doing this 4-5 times, I not only cool the tea, I aerate it to give it a more full mouth feel.
 
Ethiopian Tea
 
4 cups water
6-8 green cardamom pods (crushed)
8-10 black peppercorns
1 cinnamon stick (broken)
1 tsp. fennel seeds
1 tsp. ground clove
1 star anise
1 tsp. finely grated fresh ginger
½ tsp orange zest
4 tsp. loose leaf black tea (Assam)
sugar (to taste)
 
In a medium saucepan bring water, cardamom pods, peppercorns, cinnamon stick, fennel seeds, clove, star anise, and fresh ginger to a boil.  Lower the heat and simmer 2-3 minutes or until you achieve your desired taste.  Remove the saucepan from the heat and add the orange zest.  Steep the tea for 3-4 minutes.  After you steep the tea strain the tea into a clean saucepan or into 4 cups and add sugar or honey to taste.  Enjoy.
 

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