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Russian Tea

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Ingredients

Adjust Servings:
1/2 cup sugar
1/4 cup orange juice
2 tsp lemon juice
2 black tea bags
2 cloves
1 cinnamon stick
3 cup boiling water

Nutritional information

227
calories
57.78 g
carbohydrates
0.46 g
protein
0.1 g
fat
17 mg
sodium
0 mg
cholesterol

Russian Tea

Features:
  • Veg
Cuisine:
    • 15 mins
    • Serves 2
    • Easy

    Ingredients

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    Most tea recipes are credited to China or India. A few variations like iced tea is credited to America which happened around World War 1. However, there’s one variety of tea that you must try – Russian Tea. Most teas with fruits and herbs are served as iced teas. They can be concentrated or prepared freshly. However, Russian tea is served hot. There’s a good reason for it. The recipe is not complicated either. If you love your health and tea and also want to try a variety of flavors, try not to choose the bottled teas or artificially flavored tea. Make it at home and enjoy its benefits.

    Health Benefits
    Orange juice is rich in Vitamin C, which helps fight off free radicals that can contribute to early aging and helps the absorption of other nutrients. It also has high fiber content and reduces inflammation. It is packed with antioxidants, which gives you radiant skin and protects skin from sun damage, prevents wrinkles and improves skin texture.

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    How to make Russian Tea

    • In a bowl mix sugar, orange juice, lemon juice.
    • In a pan boil 3 cups of water by adding cloves and cinnamon on low flame.
    • Remove the pan from the heat and add tea bags to it. Let it steep for 5min.
    • Strain the tea, discard the cinnamon sticks and cloves
    • In a pan, add juice mix and tea to it.
    • Cover the pan and slow cook it on low flame until it gets heated.
    • Serve it immediately.

    Trivia

    Tea in Russia was introduced in 1638 when a Mongolian ruler donated 65 - 70 kg of tea to Tsar Michael I.

    In the Soviet period, tea-drinking was extremely popular in the daily life of office workers (female secretaries, laboratory assistants, etc.). Tea brands of the time were nicknamed "the brooms" (Georgian) and "the tea with an elephant" (Indian). Tea was an immutable element of kitchen life among the intellectuals in 1960s-'70s.

    Ava Murphy

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