`Tea Recipe` …’Chai’, ‘chá’…

Firstly, I recommend unchlorinated, unflouridated water. Such as from Petone aquifer.

Freshly boil (not hard boil like a Zip unless you see the need to sanitise). Chinese have 6 stages of boiling I understand, for black tea (camelia senesis) it must be close to 100 C. (NB altitude affects boiling point).

I recommend a ceramic pot, with infuser. A billy is however fine !

1 good teaspoon black leaf tea per cup and one for the pot. Try ‘Trade Aid’ or `T Leaf` tea. Other brands are fine. I prefer tea leaves that haven`t been stored (open) for a long time.

You can also add lime, lemon, (frozen) ginger, honey, salt, kawakawa or horopito but not necessarily with milk. Even try turmeric, mint, salt etc.

I prefer fresh milk, NOT UHT (I have my tea black and my coffee white). For camping Soy milk is fine or perhaps powdered. Many tea blends don`t go with milk, try without first.

Let brew for 5-7 minutes. Remove infuser or filter bag. Pour. Try to keep any left over hot for later if excess to avoid wastage.