Jordanian Ginger Cinnamon Tea
A warming Jordanian-style tea: black tea simmered with fresh ginger and cinnamon sticks, sweetened to taste and finished with fresh sage or mint. Spicy, fragrant and perfect on a cold evening or after a big meal.
- Prep
- 5 min
- Cook
- 15 min
- Wait
- 5 min
- Total
- 25 min
- Makes
- About 4 cups (950 ml), 4 servings
Steps
Before you start
- Have a fine-mesh strainer ready for pouring.
- Peel the ginger with the edge of a spoon, then slice it just before simmering for the best flavor.
- Use loose-leaf black tea if you can; it holds up better to simmering than fine tea-bag dust and gives a smoother, less bitter cup.
- Total time is about 25 minutes, including a 5-minute steep.
Prep the aromatics
- Peel the ginger by scraping with the edge of a spoon, then cut into ⅛-inch (3 mm) slices.
- Break each cinnamon stick in half.
- Rinse the sage or mint leaves if using.
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Ready when: Ginger is in thin, even slices.
Tip: Thin slices release more flavor in a short simmer.
Simmer ginger and cinnamon
- Add the water, ginger slices and cinnamon to the saucepan.
- Bring to a boil over high heat, then reduce to medium-low, cover and simmer gently for 10 minutes.
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Ready when: The water turns pale golden and smells strongly of ginger and cinnamon; about 4 cups (950 ml) remain.
Tip: Keep the simmer gentle, not a rolling boil, so the water doesn't reduce too much.
Add the tea
- Turn off the heat.
- Stir in the black tea and sugar until the sugar dissolves.
- Add the sage or mint leaves if using.
- Cover the pan.
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Ready when: The liquid is deep amber-brown and fragrant.
Tip: Don't boil the tea leaves; boiling makes the tea bitter. Steep 3 minutes for lighter tea, 5 for stronger.
Strain and serve
- Pour the tea through a fine-mesh strainer into 4 heatproof glasses or mugs.
- Taste and stir in more sugar if you like.
- Serve hot with a lemon wedge on the side, if using.
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Ready when: Tea is clear, hot and free of leaves.
Tip: Add lemon to individual cups, not the pot, to keep leftovers from turning bitter.
Good to know
Tips
- Sage is the classic Jordanian addition and is lovely with ginger, but mint works well if you prefer a sweeter, fresher cup.
- For a stronger ginger kick, simmer for 15 minutes instead of 10.
- Never boil the tea leaves; steeping off the heat keeps the tea smooth.
- Make a double batch of the ginger-cinnamon infusion and keep it in the fridge for quick cups during the week.
Make ahead
Simmer the ginger and cinnamon (step 2) up to 2 days ahead and refrigerate in a covered container. Reheat to a simmer, then add tea and sugar and steep as directed.
Storage & reheating
Room temperature: best served right away; keep hot in a thermos up to 3 hours. Fridge: strained tea keeps up to 3 days in a covered jar; reheat gently on the stove or in the microwave until steaming, or serve over ice. Freezer: not recommended for brewed tea, but the strained ginger-cinnamon infusion freezes up to 2 months.
Substitutions
- granulated sugar → honey. Use 1 tsp (7 g) per serving, stirred in after straining so the heat doesn't dull its flavor.
- loose-leaf black tea → 4 black tea bags. Remove after steeping for 3–5 minutes.
- cinnamon sticks → ½ tsp ground cinnamon. Cloudier tea; strain through a paper filter or cloth for a clear cup.
- fresh sage or mint leaves → fresh mint. Gives a brighter, cooler flavor; use the same quantity.