Welcome to the very first web site ever dedicated to Thai Tea (established in 1999).

Until I learned how to brew my own Thai tea at home, I would make frequent runs to the nearest Thai restaurant, ordering sometimes up to $20 of Thai tea in large soup containers. If you’ve ever tasted it, I’m sure you can understand.

What is the secret of Thai tea’s unique flavor? Thai tea is made from Sri Lankan or Chinese black tea, finely cut, with star anise powder, a hint of cinnamon and vanilla, and orange food coloring. Some Thai tea recipes call for rose tea leaves.

What makes Thai tea so aromatic and flavorful is the star anise powder. Star anise is a star-shaped, dark brown pod that contains a pea-sized seed in each of its eight segments. Native to China, star anise comes from a small evergreen tree. Although the distinctive, sweet licorice flavor of its seeds is derived from anethol (the same oil that gives anise seed its pronounced flavor), star anise has a different heritage -- the magnolia family. Its flavor is slightly more bitter than that of regular anise seed. In Asian cuisines, star anise is a commonly used spice and tea flavoring. It’s also widely used to flavor liquers and baked goods in Western cultures. It can be found whole in Asian markets and some supermarkets, and as a ground ingredient in Chinese five-spice powder.

Thai tea is presented by filling the glass 2/3 full of ice and tea then topping it with cream or half-and-half.