During the Czar's time tea was the most important drink after vodka. In fact, even today the tradition continues as Russia and the CIS are major consumers of tea in world terms. Their tastes have changed over the years but light bright flavoursome teas are still in high demand in Russia. Often the tea is thrown into a pot and allowed to simmer and sleep all day. Evidence of this custom can be seen in the Russian Samovai - the ideal means of serving tea Russian style.
Some people enjoy this tea with a little milk or coconut milk.
Try brewing the mix for a second time.
Some people like to add a little honey.
For a really fiery blend, add an extra scoop of ginger before brewing.
Especially delicious iced.
Make as for hot, but add extra tea - double the amount of tea per cup is recommended.
When the tea has cooled a little, pour over ice and then serve.
For a smoother taste experience.
Place the tea in a jug and add cold water.
Leave to infuse for a few hours (or overnight in the fridge)
Strain and enjoy.
Country of Origin: China, India, Sri Lanka.
Region: Assam, Nilgiri, Dimbula, Fujian Province.
Altitude: 1500 - 5200 feet above sea level.
Ethical Sourcing: Sourced from farms monitored by the Ethical Tea Partnership.
Cup Characteristics: A delicate cup with slightly toasty notes. A taste of Lapsang relives the heady days and mystery of the Royal Court of St. Petersburg.
Infusion: Bright tending light with excellent flavour
Ingredients: Speciality Black Tea.
Antioxidant Level: High.
Caffeine Content: Medium.
Lovely tea. Verified Purchase
Jeremy Slator | WINSHAM, Chard | September 2023
Great product first class speedy delivery.
Jeremy Slator | Somerset | November 2022
Delicate and Warm
Ordered some to try with my latest order of tea and I'm glad I did. It's a lovely delicate tea but the little hint of lapsang gives it that lovely cosy feeling. I think I personally prefer the lapsang suchong as my 'cosy' tea but when I want something a little lighter I'd happily reach across to my russian caravan.
Christopher Godwin | S. London | November 2020