Chai Tea Recipe

Garden Mentors Chai Tea Recipe
Makes about 8-10, 8 oz servings


  • 8-10t dried astragalus root
  • 1 t (or more) whole black peppercorns
  • 16 freshly, slightly crushed green cardamom pods
  • 1/2 t (about 20-30) whole cloves
  • 3-4 whole cinnamon sticks (we prefer Ceylon)
  • 2-3 t dried ginger root, not powder (peeled & chopped fresh may be substituted to taste)
  • 4-6 t chopped, dried orange peel
  • 4 whole star anise pods
  • 1-2 Tablespoons dried rose petals (optional)
  • 1 t dried licorice root (optional)
  • 6-8 black tea bags**
  • 8-10 cups fresh water

Preparation Suggestion:

Combine herbs except black tea bags into a large cooking pot with lid. Add water. Cover tightly. Heat to a boil & immediately reduce to a very low simmer.

Simmer for 45 minutes to an hour. Turn off heat. Add tea bags. Stir. Cover.

Steep with tea bags to desired strength. Remove tea bags.**

At this point, you can strain the botanicals from the liquid by pouring through a fine mesh strainer. Press to get last liquid from botanicals.

Tea is ready at this point. If you aren’t going to drink all of it immediately, allow it to cool. Then pour into containers, label with name and date, and store in the fridge for several days to a week.

Serving suggestions: We fill a big mug about halfway, reheat with a steamer or microwave, add honey to taste, and top off with steamed milk or coconut milk for a rich, latte. If your blend is too strong, try diluting with a bit of fresh water to taste.

** We like our tea very strong, so we use the larger number of black tea bags and leave the tea bags and botanicals to steep, covered, until the entire mixture cools. Then, we strain everything at once.

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