Beverages
Sri Lankan Tea with Lemongrass and Ginger
About this dish
This warm, aromatic tea draws from the tea-growing traditions of Sri Lanka's central highlands. Lemongrass and ginger add a bright, slightly spicy lift to robust black tea, making it a soothing companion for cool evenings or slow mornings.
Inspired by the island's ritual of brewing tea with fresh aromatics, this recipe is my go-to for a comforting, caffeine-matched cup that feels like a gentle hug.
Ingredients
UK and US measurements are both included for every recipe.
Water
liquid2 cups (500 ml)
Imperial measurement: 2 cups
Black tea (Ceylon preferred)
other2 teaspoons (4 g)
Imperial measurement: 2 teaspoons
Fresh ginger
herb1-inch piece (15 g)
Imperial measurement: 1-inch piece
Lemongrass stalks
herb2 stalks
Honey or sugar (optional)
otherto taste
Method
Prepare aromatics
2 minutesPeel and thinly slice the ginger. Trim the lemongrass stalks, discarding the tough outer layers, and bruise them with the back of a knife to release oils. Cut into 2-inch pieces.
Boil water with aromatics
5 minutesIn a small saucepan, bring 2 cups of water to a boil. Add the sliced ginger and bruised lemongrass. Reduce heat to low and simmer for 5 minutes to infuse the flavors.
Steep the tea
3 minutesRemove the saucepan from heat. Add the black tea leaves and stir gently. Cover and let steep for 3 minutes. Do not oversteep, or the tea may become bitter.
Strain and serve
2 minutesStrain the tea into two cups, discarding the solids. Stir in honey or sugar if desired. Serve hot and enjoy the calming aroma.
Equipment
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Nutrition facts
Tips
- For a stronger ginger kick, add a few extra slices—it won’t hurt, I promise, unless you bite into it.
- If you can’t find fresh lemongrass, use 1 tablespoon of dried lemongrass, but fresh really shines here.
- Ceylon black tea is traditional, but any good-quality black tea works. Just adjust steeping time depending on the leaf size.
- Make it iced: double the brew, let it cool, pour over ice, and you’ve got a refreshing summer drink that still feels like home.
Serving suggestions
- Serve with a slice of lemon or a sprig of mint for extra freshness. Pairs beautifully with light snacks like shortbread or fresh fruit.
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Recipe by
Niran Kittipong
Specialises in Thai cuisineNiran is the eldest Saelim sibling and the reasonable one. He makes a mean green curry and mediates family arguments.
Describe yourself in three words: Peacemaker, dad-joke enthusiast, steady hands.