Cardamom black tea is Ilam black tea blended with cardamom, and you can brew it in two distinct ways: straight steeping in a cup or pot, or the Nepali chiya method of simmering the leaves with water and milk. Steeping gives a clean, aromatic cup in a few minutes. Chiya gives a creamier, bolder, more comforting cup. Because the base is black tea, 24° Cardamom Ilam Black Tea contains caffeine, and it uses one spice only, which sets it apart from a multi-spice masala mix.

This step-by-step guide walks through both methods on their own terms, with timings, measurements in both ounces and metric, and practical tips for getting a balanced cup every time.

What Is Cardamom Black Tea, and Why Does the Brewing Method Matter?

Cardamom black tea combines two familiar flavours: the malty, bright character of black tea and the warm, sweet, slightly citrusy aroma of cardamom. In Nepal, cardamom is one of the flavours most people associate with everyday chiya, so this pairing feels instantly familiar to many households.

24° Cardamom Ilam Black Tea from Nepal Tea Exchange is made from handpicked Ilam black tea blended with cardamom, packed as 100gm of loose leaf. The Ilam reference applies to the black tea. We describe the spice simply as blended with cardamom.

Why does method matter? Black tea and whole or crushed spice release their character differently depending on heat, time and whether milk is present. A short steep in freshly boiled water highlights the tea's aroma and lets the cardamom sit gently in the background. A longer simmer with milk, as in traditional chiya, extracts more body and lets the cardamom come forward, while the milk rounds off any astringency.

Before You Brew: Ingredients, Water and Equipment

Good tea starts with a few simple decisions. None of them require special equipment, but each one nudges the final cup in a better direction.

What you need

• 24° Cardamom Ilam Black Tea loose leaf (100gm pack).
• Fresh water. Filtered or good-tasting tap water works best, since black tea is mostly water and any off-flavours will show.
• A kettle for straight steeping, or a small saucepan for chiya.
• A teapot, mug or infuser with room for the leaves to open up, plus a fine strainer.
• A measuring spoon. Both methods below are based on teaspoons of leaf.
• Milk (optional for steeping, part of the recipe for chiya) and sweetener to taste.

Measurements at a glance

The measurements below follow the brewing guide on the 24° product page. We have added metric equivalents alongside the ounces so they are easy to follow in a Nepali kitchen.

Method 1: Straight Steeping (Step by Step)

Straight steeping is the simplest way to enjoy cardamom black tea, and the best way to notice how the Ilam black tea and the cardamom work together. Think of it as the “robust and refreshing” cup: bright, warm and aromatic, without heavy milk.

Steps

1. Boil fresh water. Bring about 10 oz (300 ml) of fresh water to a full boil. Black tea is a robust leaf and generally does well with boiling water.
2. Measure the leaves. Add 1 teaspoon of 24° Cardamom Ilam Black Tea to your teapot, mug or infuser.
3. Pour and cover. Pour the boiling water over the leaves and cover the cup or pot. Covering helps keep the aroma from escaping.
4. Steep for 3–5 minutes. Start tasting at 3 minutes. Stop earlier for a lighter cup, or wait closer to 5 minutes for a stronger one.
5. Strain and serve. Remove the infuser or pour through a strainer so the tea does not keep extracting and turn bitter.
6. Adjust to taste. Enjoy it plain, or add a splash of milk or a little sweetener if you like.

Making a second infusion

The leaves can be steeped a second time. Use the same leaves with fresh boiling water and extend the steep by about 1 minute compared with your first infusion. The second cup is usually softer and lighter, and the cardamom often reads more delicately. Many people like to enjoy the first cup with breakfast and the second later in the morning.

Method 2: Traditional Nepali Chiya (Step by Step)

Chiya is the everyday tea of Nepali homes: strong, milky, sweet and served hot. Cardamom is a natural fit, because its warm aroma stands up well to simmering and to milk. This is the method to choose if you want a fuller-bodied cup that feels like a small, comforting ritual.

Steps

1. Add water and leaves. Pour about 6 oz (180 ml) of water into a small saucepan and add 1.5 teaspoons of 24° Cardamom Ilam Black Tea.
2. Boil for 2–3 minutes. Bring the water to a boil, then let it bubble for 2 to 3 minutes so the leaf can release its colour and flavour.
3. Add the milk. Pour in about 4 oz (120 ml) of milk and bring the pot back to a boil. Watch the pan closely, because milk can rise and spill quickly.
4. Rest for 1–2 minutes. Take the pan off the heat and let it rest for 1 to 2 minutes so the flavours settle.
5. Boil once more. Return the pan to the heat and bring it to a boil a second time. This final boil gives chiya its characteristic depth.
6. Strain and sweeten. Strain into a cup and add sugar, jaggery or another sweetener to taste. Serve hot.

Getting the chiya balance right

Chiya is forgiving, but a few small details make a difference. Use fresh milk with a texture you enjoy, because it shapes the mouthfeel as much as the tea does. Keep the flame moderate so the milk does not scorch. If your chiya tastes too strong or too dry, reduce the leaf slightly or shorten the first boil. If it tastes thin, add a little more leaf or allow the extra minute of resting.

Straight Steeping vs. Nepali Chiya: Side-by-Side Comparison

Both methods use the same tea, but they lead to different experiences. Use the table below to decide which suits the moment.

Tips for a Better Cup of Cardamom Black Tea

Use fresh, properly stored leaf

Loose leaf tea is at its best when it is kept in an airtight container, away from moisture, direct sunlight and strong smells. Reseal the pack after each use. Fresh leaf and fresh cardamom aroma make a noticeable difference to the finished cup.

Choose your sweetener with the tea in mind

Cardamom already brings a sweet, fragrant note, so you may find you need less sweetener than usual. Try half your normal amount first. Honey, jaggery and plain sugar each give a slightly different finish.

Troubleshooting: Common Brewing Mistakes

Caffeine and Who Should Be Cautious

Since the base of this blend is black tea, it contains caffeine. We do not quote a caffeine figure, because the amount in a cup varies with leaf quantity, water temperature and steeping time. In general, longer steeping or boiling and a larger amount of leaf may lead to a stronger cup.

Some readers may prefer to enjoy caffeinated tea earlier in the day, particularly if they are sensitive to caffeine. Moderate servings are sensible for most healthy adults.

• Caffeine-sensitive individuals may wish to limit how much they drink, or choose a shorter steep.
• Pregnant or breastfeeding individuals are generally advised to limit caffeine and should speak with a qualified healthcare professional before adding any new food or drink to their routine.
• Anyone taking medication or managing a health condition should consult a healthcare professional about whether this tea is suitable for them.
• Children should not be given strong caffeinated teas.

Cardamom and black tea have long been enjoyed as part of everyday food traditions, and black tea contains naturally occurring polyphenols. Studies suggest that these plant compounds are of interest to researchers, but tea is a food and beverage, not a treatment for any condition.

Why Choose Nepal Tea Exchange's Cardamom Ilam Black Tea?

Nepal Tea Exchange is a Kathmandu-based specialty tea brand focused on single-origin teas and tisanes from Nepal's high-altitude growing regions, primarily the Ilam valley. 24° Cardamom Ilam Black Tea is made from handpicked Ilam black tea blended with cardamom, offering a single-spice alternative to multi-spice masala mixes.

• One spice, one clear identity: Ilam black tea blended with cardamom.
• Handpicked Ilam black tea as the base.
• Loose leaf format that gives you control over strength and method.
• Two ways to enjoy it: a light steeped cup or a traditional chiya.
• Clear labelling: a black tea blend that contains caffeine.

You can browse the full range in our Black Teas collection, or explore the tea itself on the 24° Cardamom Ilam Black Tea product page.

Frequently Asked Questions

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