តែ បៃតង អង្គរ សរីរាង្គ

This one, if you want something that tastes of where it was bought. The base is a Chinese green tea, but the ginger and lemongrass blended into it here are the two aromatics that open almost every Khmer dish. It was designed in our workshop, not bought ready-made.

Better than hot, between March and May. Brew it at double strength, let it cool before it meets the ice, then pour over a full glass. Lemongrass survives dilution better than most aromatics and the ginger gives the cold cup a bite that plain iced tea lacks. A slice of lime finishes it.

In our Kandal Village shop, in metal tins and in kraft bags. Take the tin if it is going in a suitcase: loose leaf goes stale through contact with air, light and smell, and a paper bag protects against none of the three. Ask at the counter and we will tell you which format suits what you are carrying.