Nepali Chiya with Ginger

Instructions

1. Heat water with black tea leaves to an appropriate brewing temperature (green tea: ~175°F / 80°C; black tea: ~200°F / 93°C), and steep 2–4 minutes.
2. If using whole spices, briefly simmer spices with the water before adding the tea. Whisk matcha powder instead of leaving it to steep.
3. Strain loose tea; add milk and sugar and gently warm until steaming (or cool rapidly for a cold version).
4. For this original ginger adaptation, add 8 g fresh ginger, thinly sliced to the prepared base and stir or blend until evenly dispersed; if it is a spice or chopped solid, hydrate, infuse or melt it in the warm phase, then strain if necessary.
5. Divide into two cups and serve; do not boil green tea aggressively.