SURPRISED TO LEARN

RUSSIAN TEA

When I think of Russia I think vodka, so I was surprised to learn that Russians are as taken with their tea as the English. In fact tea could be the national drink of Russia. A good tea warms the mind, body, and soul.

During a tea lecture we learned that universal rules for making real tea dictates forgetting about tea bags and never cooking the tea leaves. Large tea plantations are located in an area in the Cavcasus Mountain Range on the shore of the Black Sea in Georgia, but the origin of tea is of little importance. Expensive tea can be mixed with cheap tea and actually is encouraged.

Making Russian tea is a two step process. First one makes the zavarka, then it is watered  down by adding boiling water known as kipyatok.  Water is first boiled in a samovar, a large tank whose literal translation would be ‘autobrewer’. The samovar  not only is an ordinary household item but a hallmark of the Russian way of life and hospitality. Tula, a city south of Moscow, has been the major samovar maker since the 18th century. Originally charcoal burning, it was not until the 1950s and 60s that an electric version came into being and gained popular use.

The teapot, called a chainik, should be warmed before starting the process, and only a ceramic or glass chainik is acceptable for making tea. If hot water has been used to warm the pot it is emptied before adding the tea leaves. Boiling water is poured over the tea leaves, the lid replaced on the pot and the pot covered with a towel to keep it warm.

When all the leaves have sunk to the bottom, the zavarka is ready. It is very strong, and is dangerous to drink directly from the pot. The strong narcotic effect can cause a rapid heartbeat, hallucinations, and restlessness. The zavarka is diluted generally 10:1 with boiling water in a cup or mug. A chestnut color is perfect. The cup or mug is nearly always placed on a saucer before pouring the zavarka. The softer the water the better the tea.

Arguments on the pros and cons of adding anything to the tea can go on forever. However, it is common to add sugar, but never more than three teaspoons.

Making Russian tea is a time consuming process, but an old Russian proverb says: if you rush, you make people laugh---the equivalent to haste makes waste.