Russian Tea

Russian tea is more than just tea with stuff in it. Steeping orange pekoe with whole cloves and sweet apple cider creates a layered, aromatic drink where the tannins of strong black tea meet the warm bite of cloves and the fruity sweetness of cider. It’s the kind of thing you want in your hands on a cold afternoon.

The steeping time matters. Ten full minutes extracts everything from the cloves and lets the cider meld into the tea. Shorter steeps leave you with tea that has a hint of spice. The full ten gives you a drink where cloves and cider are equal partners with the tea.

Sweeten after straining, and try the options before defaulting to plain sugar. Honey adds floral warmth. Strawberry jam is the real surprise here: it dissolves into the hot tea and adds a fruity sweetness with a touch of body that sugar alone can’t match. It’s a very Russian way to take your tea.

Kitchen Tips

• Use loose orange pekoe tea for the best flavor. Tea bags work but produce a weaker, less complex brew.
• Strain thoroughly through a fine mesh sieve. Clove bits in your cup are not pleasant to drink.
• The red food coloring is purely cosmetic. Skip it if you prefer a more natural approach.
• Serve in clear glasses to show off the deep amber-red color. That’s traditional Russian style.

Variations

• Add a cinnamon stick during steeping for a warmer, more holiday-spiced version.
• Stir in a splash of dark rum or brandy for an adult evening drink.
• Serve it chilled over ice in summer as an iced spiced tea.