How do Russians drink tea
Tea in Russia
Tea came through the caravans from Mongolia Russia. It remained a drink of the nobility for a long time and was only drunk in the cities. In the 19th century however, its expanded success, and tea consumption found its way into all walks of life. You drank several cups a day - at home or in public places, with family, among friends or to discuss business matters. Tea is in Russia without that Samovarunthinkable - even in the simplest hut. The tea concentrate can be kept warm in the samovar for hours. Russian and foreign writers describe the drinking ritual around the samovar and the well-being it arouses.
The samovar: thermos and teapot
The system the samovar is nifty. In the lower part, water is heated by a heat source. The teapot filled with the tea concentrate is on top of the samovar and thus remains warm. If the water is hot (it must not boil), the concentrate in cups or glasses is filled with the hot water from the samovar tap and diluted to drinking strength. In the 18th century the first samovars were made in Russia. The most prestigious came from Tula (south of Moscow). They were made of copper, bronze, or silver; Even rare pieces made of porcelain or glass have survived to this day. The success of the samovar is not limited to Russia: it can be found in Turkey, Iran, Morocco and Azerbaijan.
The taste of Russian tea
The Russians traditionally preferred one strong black and stimulating teawho came from China. They let a spoonful of sugar or jam melt in their mouths before drinking. In his Great Dictionary of Culinary Arts, Alexandre Dumas wrote: “The best tea is drunk in Saint Petersburg and in all of Russia in general”. Mixtures of different types of tea (including the famous Lapsang Souchoung, a black smoke tea) were created for this country and came in the 19th century. in fashion all over Europe. One spoke of "Russian taste". Even today it is possible to have tea with "Russian taste“Commercially available, but the mixes are no longer the same. The most famous was created about fifty years ago. Tea was made with Bergamot, originally not a component of Russian teas, flavored to Earl Gray, a mixture that found many enthusiasts. Additional citrus notes could also be added.
Reported in his large dictionary of culinary arts Alexandre Dumasthat the first teacups in Kronstadt (west of Saint Petersburg). They showed the cityscape on the floor. Some unscrupulous hosts poured only a little tea concentrate out of economy, so that the guest could see the view of Kronstadt through the too weak drink. Instead of offering stronger tea that would have blocked the view of the city, a trader came up with the idea to drink the cup through Glass without replacing picture. Maybe that's just a legend - but it's true that tea was also drunk from glasses with holders and handles.
TOUSSAINT-SAMAT, Maguelonne, 1997. Histoire naturelle et morale de la nourriture. France: Larousse
PERRIER-ROBERT, Annie, 1999. Le thé. Paris: Éditions du chêne - Hachette Livre.
CHA SANGMANEE, Kitti, DONZEL, Catherine, MELCHIOR-DURAND, Stéphane, STELLA, Alain, 1996. L’ABCdaire du thé. Paris: Flammarion.
History of tea
Japanese tea ceremony
Tea in the UK
Tea in the Maghreb
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