Ethiopian Spiced Tea (Shai)
Ethiopia
From the land of coffee, a surprisingly beloved tea—black tea with cloves, cinnamon, and Ethiopian spice.
The Story
Ethiopia is synonymous with coffee, but tea holds its own place in Ethiopian culture. Shai (tea) is often served after the famous coffee ceremony, as a gentler continuation of hospitality. Ethiopian spiced tea features a blend of cinnamon, cloves, and sometimes the distinctive flavor of korerima (Ethiopian cardamom) or bishop's weed. It's sweeter and more aromatic than its northern African cousins.
Flavor Notes
Perfect For
- After coffee ceremony
- Hospitality
- Spice lovers
- Cultural exploration
- Gentle caffeine
Pairs Well With
Make It at Home
4 cups · 15 minutes
Ingredients
- 4 cups water
- 2 tablespoons loose black tea
- 6-8 whole cloves
- 2 cinnamon sticks
- 4-5 cardamom pods (korerima if available)
- 4-6 tablespoons sugar
- Fresh ginger (optional)
Steps
- 1Add water and all whole spices to a saucepan
- 2Bring to a boil and simmer for 3-4 minutes
- 3Add tea leaves
- 4Boil for another 4-5 minutes until aromatic
- 5Add sugar while hot and stir to dissolve
- 6Strain into small cups
- 7Serve after the coffee ceremony or as a standalone welcome
Variations to Try
- ✦Add a pinch of bishop's weed (ajwain) for authentic flavor
- ✦Include fresh rue leaves (a traditional Ethiopian herb)
- ✦Add milk for creamy version
- ✦Serve with honey instead of sugar
Related Variants
How to Brew
Our recommended approach for the best cup
Water Temperature
212°F
(100°C)
Amount
2 teaspoons black tea, mixed whole spices per 8oz
Steep Time
Boil 5-8 minutes
Resteeps
Not traditional
Recommended Vessel
Jebena-style pot or saucepan
Brewing Tips
Cloves are the dominant spice in Ethiopian shai—don't be shy with them. If you can find Ethiopian cardamom (korerima), use it instead of green cardamom. The tea is traditionally served very sweet.