This is the loose leaf, and it is what Wagh Bakri built their name on. Fine-cut, strong, and made for boiling rather than steeping.

Do not treat it like English tea. It wants a pan, milk, sugar and heat.

Bring water and tea to the boil, add ginger or cardamom, then milk and sugar, and let it rise up the sides of the pan once or twice before straining. Thicker, darker and sweeter than tea made in a cup, which is the entire point.

Available at Curry Corner, North Melbourne.