This Tanzanian spiced tea is a warming fusion of peppercorn, clove and cardamom, with fresh ginger to give it zing.






Skill level

Average: 3 (4 votes)


  • 1.25 litres water
  • 5 black peppercorns
  • 6-8 cloves, coarsely ground
  • 8 green cardamom pods, ground
  • 1 tbsp grated fresh ginger
  • 6 tsp black tea leaves
  • sugar to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place the water in a saucepan and bring to the boil. Reduce heat to medium.
  2. Meanwhile, using a mortar and pestle, grind the spices to a fine powder using a pestle. Add spices to water and boil for 2 minutes.
  3. Add the tea leaves and boil for a further 1 minute, then reduce the heat and simmer for 5 minutes.
  4. Pour the mixture, including the spices, into a teapot. Stir in sugar to taste and serve.


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