Russian Samovar

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!”