Icyayi n'Igitagisho
Icyayi n'Igitagisho (ee-CHAH-yee nee-gee-tah-GEE-sho)
Rwandan Milk Tea
Strong black tea simmered with fresh milk, sugar, and optional ginger, producing a creamy, comforting beverage central to Rwandan hospitality.
Instructions
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1
Bring water to a boil in a saucepan, add tea leaves and optional ginger, and boil for three minutes.
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2
Add milk and sugar, stir well, and bring back to a simmer for two minutes.
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3
Strain through a fine sieve into cups, pressing tea leaves to extract maximum flavor.
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4
Serve hot, adjusting sweetness to taste. Traditionally served with amandazi.
Did You Know?
Rwanda is one of Africa's top tea producers, and the country's highland-grown tea is prized for its bright, clean flavor profile.
The Story Behind Icyayi n'Igitagisho
Tea cultivation was introduced to Rwanda during the colonial period, and the country's volcanic highlands proved ideal for growing premium tea. What began as a cash crop for export evolved into a domestic drinking culture, with milk tea becoming the national beverage. Rwandan hospitality demands offering tea to every visitor, and refusing it is considered a social offense. The tea ceremony — simple but sincere — is the foundation of Rwandan social interaction, bridging the gap between strangers and cementing friendships.
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