Tea is more than just a drink in many African households; it’s a ritual, a comforting daily tradition. But a recent debate has sparked curiosity and, for some, outrage: are we cooking our beloved African tea correctly? The popular phrase “Chai haichemshwi, inakaangwa,” loosely translated as “Tea is not boiled; it is cooked,” has set the internet ablaze, prompting tea lovers to question their traditional methods.
According to tea experts, the correct preparation of African tea involves more than just boiling milk and adding tea leaves. Chef and tea enthusiast, shares her thoughts on the matter: “The art of making tea is all about the simmering process. Many people make the mistake of boiling the tea, which can actually kill some of the delicate flavors and aromas.”
Traditionally, African tea—also known as “chai”—is made by boiling a mixture of water, milk, tea leaves, and spices like ginger, cinnamon, and cardamom. However, many argue that the real secret lies in gently melting the sugar into liquid form first before adding water or milk.
This alternative approach has a few key steps:
1. Start by melting the sugar till it has heating milk on a low flame, then add the mixture of milk and water to it.
2. Add the tea leaves directly into the mixture. Stir continuously to ensure the tea leaves do not stick or burn, allowing the flavors to infuse deeply into the milk.
3. Once the leaves have been infused and the aroma is pronounced, add water and bring it to a gentle simmer—not a rolling boil.
The debate has highlighted that tea preparation varies across regions and personal preferences. While some swear by the this method, others are sticking to the traditional boiling technique. As tea enthusiasts say, “There’s no right or wrong way to make tea. It’s about how you enjoy it best.”
So, whether you cook or boil your tea, the most important ingredient remains the love you pour into it. How do you make yours?