Roselle Chai

I had fun making myself an interesting tea mixture out of the spices found in my cupboards.  I used dried roselle, cinnamon, cardamom pods, and grated jaggery, along with a Ugandan black tea bag.

I am sure that you can count, but I used:
8 cardamom pods, slightly crushed
10 roselle calyxes
2 cinnamon sticks (that's about the equivalent of the pieces I used)
2 Tbs. grated jaggery
1 black tea bag
4 c. water

Boil everything except the tea bag for about 15 minutes.  Then, remove from the heat and put the tea bag in to steep until the tea is as dark as you desire.