Green Tea Leaves (try finding Peshawri or Afghani green tea leaves) - If you have dry “crumbled” type leaves that open up once soaked then roughly 1 - 1.5 leaves per cup is a good guesstimate and if you have crushed type leaves then roughly 1/4 - 1/2 teaspoon per cup is good.
2 or 3 Cardamom pods, crushed
Lemon or Lime (either is good)
Sugar, to your taste
A pot of water
Directions
Add the crushed Cardamoms to the water and let it come to a boil
Add tea leaves (roughly 1 teaspoon full for 3-4 cups) to the pot and then pour a little bit of boiling water on those leaves and return the rest back to the stove top
Give those leaves a rinse in that water and then discard it
Now pour all of the boiling water in the pot to prepare the tea
Wait for no more than 2 minutes and then start serving the tea
Add sugar and a few drops of lemon (or lime) according to your liking/taste
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Remember, this tea is served immediately and a pale yellow color is a god color. It doesn’t need to simmer over a flame or sit and get darker in color. There is no steeping ( i.e. no “rang nikalna or dum lagana”
