Since learning about the importance of Russians in extending the tea ceremony as we know it in UK nowadays, I´m really fascinated by the use of the samovar . I imagine it´s quite similar to the old habit to always have a pot of coffee or even soup simmering on the stove (which was also the heating of the farmhouse)…and so I wanted to find out about this tea, especially how it might keep its character when not using a samovar.
It´s indeed a bolder tea but honestly, I expected it to have even a stronger character. Great breakfast tea, and smooth enough to enjoy at other moments as well.

If you want to brew it the traditional way (with a samovar), The Kent&Sussex Tea&Coffee Co. gives its guidelines : “However, should you wish to explore the use of a Samovar when brewing this tea, we suggest following these simple steps:
First, bring water to a boil inside the Samovar. Traditional Samovars have a metal pipe running vertically through the middle which is filled with solid fuel such as pine cones, charcoal, and wood chips to be burned.
Rinse the inside of a teapot with boiling water from the Samovar, then while the teapot is still hot add 3 tablespoons of our delicious Russian Samovar Tea.
Immediately cover the teapot and allow the steam to condition the tea leaves.
After a few seconds, add boiling water from the Samovar to the pot, this time enough to brew the leaves.
Steep for up to 15 minutes. This is traditional.
Serve and enjoy!”

Flavors: Smoke, Smooth

205 °F / 96 °C 3 min, 30 sec 1 tsp 8 OZ / 250 ML

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Introduced to tea by my sister-in-law in my country of birth = Belgium more than 30 years ago, I still love tea, mainly black, which I enjoy without sugar or milk. Having lived in UK, near good tea shops (e.g. Betty´s all over Yorkshire), I tend to buy most of my tea in bulk from tea shops (as such, most of these are not represented in my on-line cupboard). Nowadays, I live in Spain where tea gives me another sensatory bliss (as wine or beer or coffee can give me too).


Madrid, Spain

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