📝 About This Recipe
Step into the heart of a Russian winter with this authentic Samovar-style tea service, a ritual centered around 'Zavarka'—a potent, aromatic tea concentrate. Traditionally brewed in a small teapot perched atop a steaming samovar, this method allows each guest to customize their cup's strength by diluting the concentrate with hot water. The result is a deeply amber, smoky, and comforting brew that celebrates the legendary hospitality of the Russian table.
🥗 Ingredients
The Tea Base (Zavarka)
- 4 tablespoons Loose-leaf Black Tea (Preferably a blend of smoky Lapsang Souchong and bold Assam or Ceylon)
- 2 cups Filtered Water (For the concentrate; must be freshly boiled)
- 1 tablespoon Dried Rosehips (Optional, for a traditional sour-sweet note)
The Dilution
- 6-8 cups Filtered Water (To fill the main samovar or large kettle)
Traditional Accompaniments
- 1 Lemon (Thinly sliced into rounds)
- 1/2 cup Lump Sugar (Hard cubes for 'prikusku' style sipping)
- 1/2 cup Varenye (Fruit Preserves) (Sour cherry, strawberry, or raspberry)
- 4-5 sprigs Fresh Mint (For aromatic garnish)
- 3 tablespoons Honey (Wildflower or Buckwheat for depth)
👨🍳 Instructions
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1
Begin by preheating your small ceramic or porcelain teapot (the 'zavarnik'). Pour a little boiling water into it, swirl it around to warm the walls, and then discard the water.
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2
Fill your samovar or a large stovetop kettle with fresh, filtered water and bring it to a rolling boil.
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3
Place the loose-leaf black tea and dried rosehips into the warmed small teapot.
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4
Pour exactly 2 cups of the boiling water over the tea leaves in the small teapot. Do not fill it to the brim; leave a little room for the steam to circulate.
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5
Stir the tea leaves gently once with a spoon to ensure they are fully submerged.
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6
Place the lid on the small teapot and set it on top of the samovar (the chimney part) or keep it in a very warm place covered with a 'tea cozy' (a thick fabric cover).
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7
Allow the concentrate to steep for at least 10 to 15 minutes. The tea should become very dark, almost opaque, and highly aromatic.
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8
While the tea steeps, prepare your 'zakuski' (snacks). Arrange the lemon slices, sugar cubes, and bowls of fruit preserves on the table.
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9
To serve, pour about 1/4 to 1/3 cup of the tea concentrate (Zavarka) into a glass or cup. It is traditional to use a 'podstakannik' (a decorative metal glass holder).
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10
Dilute the concentrate by pouring hot water from the samovar directly into the glass until it reaches the desired strength and golden-red color.
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11
Invite guests to add a slice of lemon or a spoonful of honey if desired.
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12
Encourage the traditional 'prikusku' method: hold a sugar cube between your front teeth and sip the hot tea through it.
💡 Chef's Tips
Always use high-quality loose-leaf tea; tea bags will not provide the necessary depth for a concentrate. If you don't have a samovar, keep your dilution water at a simmer on the stove to mimic the constant heat. Never boil the tea leaves directly in the water, as this releases bitter tannins that ruin the delicate profile. For an authentic smoky flavor, ensure at least 25% of your tea blend is Lapsang Souchong. If the Zavarka gets too cold, it will turn cloudy; keep it warm to maintain its beautiful clarity.
🍽️ Serving Suggestions
Serve with 'Sushki' or 'Baranki', which are crunchy, ring-shaped Russian tea bread. Pair with a side of 'Piroshki' (savory stuffed buns) for a more substantial afternoon snack. Offer a bowl of 'Varenye' (preserves) to be eaten by the spoonful between sips of tea. Classic Russian gingerbread (Pryaniki) with honey and spices makes for a perfect sweet pairing. A thin slice of dark rye bread with a smear of butter is a surprisingly traditional accompaniment.