3 cups water
2 Assam tea bags
2 Ceylon tea bags
1/8 cup Chinese lump white sugar
1 (1/4 inch thick) slice fresh ginger
1/2 inch cinnamon stick
2 dried rose buds
3 pods green cardamom
2 pods black cardamom
1 cup evaporated milk
Heat water in a small saucepan until bubbles start to form around the edges. Add tea bags. Reduce heat to a simmer.
Lightly crush lump sugar, ginger, cinnamon, rose buds, and cardamom pods in a mortar. Stir into the pot. Simmer until the tea bags and spices have become saturated, about 3 minutes. Add evaporated milk. Stir and simmer, without boiling, until sugar has dissolved and tea reaches the desired strength, about 8 minutes for strong tea. Strain into mugs.