Sudanese Cinnamon Tea (Shai bil-Girfa)
Sudan
Cinnamon-forward and deeply aromatic—Sudan's warming answer to the perfect cup of comfort.
The Story
In Sudan, tea is served constantly—to guests, after meals, during breaks, whenever there's a moment to pause. Shai bil-girfa ('tea with cinnamon') is the most beloved variation. The cinnamon isn't subtle; it's the star. Large pieces of cinnamon bark are simmered until the tea turns reddish and the aroma fills the room. It's often served with ginger and cloves as well, especially in cold weather.
Flavor Notes
Perfect For
- Cold evenings
- After meals
- Welcoming guests
- Digestive comfort
- Cinnamon lovers
Pairs Well With
Make It at Home
4 cups · 15 minutes
Ingredients
- 4 cups water
- 3-4 large cinnamon sticks
- 2 tablespoons loose black tea
- 4-6 tablespoons sugar
- Fresh ginger slices (optional)
- 3-4 whole cloves (optional)
Steps
- 1Add water and cinnamon sticks to a saucepan
- 2Bring to a boil and simmer for 5 minutes to infuse cinnamon
- 3Add tea leaves (and ginger/cloves if using)
- 4Boil for another 3-4 minutes
- 5Add sugar and stir until dissolved
- 6Strain into small glasses
- 7Serve hot—the cinnamon aroma is part of the experience
Variations to Try
- ✦Add fresh ginger for 'shai bil-zinjibil'
- ✦Include cloves and cardamom for full spice blend
- ✦Add milk for a creamier version
- ✦Serve with dried hibiscus for color
Related Variants
How to Brew
Our recommended approach for the best cup
Water Temperature
212°F
(100°C)
Amount
2 teaspoons black tea, 2 large cinnamon sticks per 8oz
Steep Time
Boil 5-8 minutes
Resteeps
Not traditional
Recommended Vessel
Saucepan, traditional tea glasses
Brewing Tips
Use real cinnamon bark, not ground cinnamon. The tea should steep until the cinnamon fully infuses and the color turns reddish. It's typically served without milk, but some add it. Very sweet is traditional.