There are as many Cha tea recipes as there are terroirs For our Cha tea we have chosen the green and rolling landscapes of Rwanda where the tea is drunk full-bodied and readily flavored with spices. An ancestral recipe combining the power of African black tea with fine spices: ginger cinnamon cardamom pink peppercorns and cloves.

It can be prepared plain as in India infused with equal parts of boiling hot water and milk with prolonged cooking for one to two minutes and with sugar or even the Iranian way infused directly in boiling hot milk. Each culture has its own secret for manufacturing and preparing tea... find yours!