Russian Tea Recipe

Water: The base of the tea, used to brew the black tea leaves and spices.

Black tea leaves: Provides the strong, robust flavor characteristic of Russian tea.

Cinnamon stick: Adds a warm, spicy note to the tea.

Whole cloves: Infuses the tea with a rich, aromatic spice.

Orange juice: Adds a sweet and tangy citrus flavor.

Lemon juice: Provides a zesty, refreshing contrast to the sweetness.

Sugar: Sweetens the tea to balance the tartness of the citrus juices.

To enhance the flavor of your Russian tea, consider toasting the cinnamon stick and cloves in a dry pan for a minute before adding them to the boiling water. This will release their essential oils and deepen the overall taste of the tea.

• water - Substitute with apple juice: Adds a fruity undertone that complements the citrus flavors.

• black tea leaves - Substitute with green tea leaves: Provides a lighter, more delicate flavor while still offering a robust tea base.

• cinnamon - Substitute with ground ginger: Adds a warm, spicy note that pairs well with the citrus elements.

• whole cloves - Substitute with allspice berries: Offers a similar warm, spicy flavor profile.

• orange juice - Substitute with pineapple juice: Adds a tropical twist while maintaining the necessary acidity and sweetness.

• lemon juice - Substitute with lime juice: Provides a similar tartness with a slightly different citrus flavor.

• sugar - Substitute with honey: Adds a natural sweetness and a hint of floral notes.

• Allow the Russian tea to cool to room temperature before storing.
• Transfer the tea to an airtight container, such as a glass jar or a plastic pitcher with a lid.
• Store the container in the refrigerator for up to 5 days. The flavors will meld together beautifully over time.
• For longer storage, pour the cooled tea into ice cube trays and freeze until solid. Once frozen, transfer the tea cubes to a freezer-safe bag or container.
• When ready to enjoy, thaw the tea cubes in the refrigerator or reheat them gently on the stove. Add a splash of fresh orange juice or lemon juice to refresh the flavors.
• If you prefer a stronger flavor, consider freezing the tea in smaller portions and adding them to hot water when serving.
• Always label your containers with the date to keep track of freshness.
• Avoid storing the tea in direct sunlight or near strong-smelling foods to maintain its delicate aroma and taste.

• Pour the Russian tea into a saucepan and heat over medium-low heat. Stir occasionally until warmed through, but do not let it boil.
• Alternatively, microwave the tea in a microwave-safe mug for 1-2 minutes, stirring halfway through to ensure even heating.
• For a more traditional approach, use a samovar if available. Fill the lower chamber with water and the upper chamber with the tea. Heat until the tea is warm.
• If you prefer a more gradual reheating method, place the tea in a double boiler and heat over simmering water until warmed through.
• To maintain the tea's flavor, avoid reheating more than once. Instead, store it in an airtight container in the refrigerator and reheat only the portion you plan to consume.

• Saucepan: Used to bring water to a boil and simmer the tea with spices.

• Teapot: Used to strain the tea into after simmering.

• Strainer: Used to separate the tea leaves and spices from the liquid.

• Measuring cups: Used to measure the water, orange juice, and lemon juice accurately.

• Measuring spoons: Used to measure the black tea leaves and sugar.

• Stirring spoon: Used to stir in the orange juice, lemon juice, and sugar until dissolved.

Pre-measure ingredients: Measure out black tea leaves, cinnamon stick, cloves, orange juice, lemon juice, and sugar in advance to streamline the process.

Use a tea infuser: Place the black tea leaves, cinnamon stick, and cloves in a tea infuser for easy removal after simmering.

Preheat the teapot: Warm your teapot with hot water before straining the tea to keep it hot longer.

Batch preparation: Double or triple the recipe and store the extra Russian tea in the fridge for quick reheating.