Tea in Russia

Tea arrived in Russia via caravans from Mongolia. For a long time it remained an aristocratic beverage, consumed in towns and cities. It enjoyed spectacular success in the 19^th century and became widely consumed by all strata. People would drink several cups a day, at home and in public establishments, with family, friends and business associates. Even when consumed in the simplest isba (Russian log hut), tea had to prepared in a samovar, which would keep it hot for several hours. Numerous writers, whether Russian or of other nationalities, have described the ritual surrounding this beverage and the feeling of well-being that it induces.

Traditionally-speaking, Russians preferred strong black tea from China with a heady aroma and they would let a spoonful of sugar or jam dissolve in their mouths just before drinking it. In his Grand dictionnaire de cuisine, the author Alexandre Dumas wrote, “the best tea is drunk in St. Petersburg and in general across all Russia”. Blends of different teas (including the famous smoked black tea Lapsang Souchong) were created for the Russian market and became fashionable throughout Europe in the 19^th century. This gave rise to the expression “Russian flavoured tea”. It can still be found in shops today, but the blends are no longer exactly the same. The most well-known was created around fifty years ago. To please fans of Earl Grey, it was flavoured with bergamot, which was not found in the original Russian tea. Citrus fruit was also added.