Ugandan Chai
Uganda
East Africa with a twist—strong chai brightened with lemongrass, Uganda's signature addition.
The Story
Uganda's tea culture blends British colonial influence with local innovation. The distinguishing feature is lemongrass (called 'chai ya njahe'), which adds a bright, citrusy note to the standard milk tea. It grows abundantly in Ugandan gardens, so it naturally found its way into the teapot. The result is refreshing yet warming—perfect for Uganda's temperate highland climate.
Flavor Notes
Perfect For
- Morning refreshment
- Citrus lovers
- Light chai preference
- East African cuisine
- When you want something bright
Pairs Well With
Make It at Home
2 cups · 12 minutes
Ingredients
- 1 cup water
- 1 cup milk
- 2 tablespoons black tea
- 2-3 fresh lemongrass stalks, bruised and chopped
- 2-3 tablespoons sugar
- Small piece ginger (optional)
Steps
- 1Bruise lemongrass by pressing with knife handle
- 2Add water, lemongrass, and ginger (if using) to pan
- 3Bring to boil and simmer 3 minutes
- 4Add tea leaves and boil 2 minutes
- 5Add milk and sugar
- 6Simmer for 4-5 minutes until rich color develops
- 7Strain into cups
- 8Garnish with a lemongrass stalk if desired
Variations to Try
- ✦Add fresh ginger for extra kick
- ✦Include cardamom for more complexity
- ✦Some add a touch of vanilla
Related Variants
How to Brew
Our recommended approach for the best cup
Water Temperature
212°F
(100°C)
Amount
2 teaspoons black tea, 2-3 lemongrass stalks per 8oz
Steep Time
Simmer 5-8 minutes
Resteeps
Not traditional
Recommended Vessel
Saucepan, cups
Brewing Tips
Bruise lemongrass stalks to release oils. Add lemongrass early to infuse fully. Fresh lemongrass is essential—dried doesn't compare. Some add ginger along with the lemongrass.