Give me tea, O Saqi,
and let there be no delay;
let me have it bitter,
if milk and sugar are not at hand.
Had Jamshid taken a draught from this pot,
his slow-beating pulse
would have run like a deer.
Have you heard the boiling kettle of the tea
cry bagg, bagg?
Verily you would say
it was Mansur shouting ana al-haqq.
There is a reference in the Book of God:
Bread to eat and tea to drink.
Indian Spiced Tea
Milky, sweet and intensely aromatic, this version of tea is served at chaikhanes throughout Central Asia.
Total time: 30 minutes
8 cups water
2 sticks cinnamon
20 whole cloves
20 pods cardamom
8 ½" slices ginger root, unpeeled
1 tsp. peppercorns
2 tsp. coriander seeds
8 tsp. loose black tea leaves or 8 tea bags
2 cups milk
Sugar or honey to taste
Combine fresh cold water and spices in a pot, bring to a boil, reduce the heat and simmer for 20 minutes. Add the milk and return to a simmer; then turn off the heat, add the tea and steep for 3 minutes. Strain through a cheesecloth-lined sieve and sweeten to taste. Makes 8 servings.
from Serving the Guest: A Sufi Cookbook