Russian Tea HOWTO Dániel Nagy <nagydani@fazekas.hu> v1.0, April 1, 2002 Caffeine is essential for keeping the brain active during nightly hacking sessions. There are, however, many ways to satisfy a hacker's need for caffeine. Drinking Canned Capitalism (Coke) contradicts the very principles of the open source movement, for it is a closed source product, manufactured by a huge, evil corporation. This sweet brown fizzy water is unhealthy and does not leave any space for creativity; you just get what you pay for. It is like M$ Windoze. Coffee is somewhat better (much better, in fact), though it can cause irreversible neural damage especially in young hackers still in larval stage (e.g. K-8), if consumed in large quantities. Moreover, it is strongly addictive and does not taste very good for those not yet addicted. A good tea, however, induces catharctic sensations even in those, who drink it for the very first time, warming one's mind, body, and soul. Many cultures have developed excellent ways of producing delicious tea. The English, the Chinese, the Japanese and many more have mastered the art of this divine beverage. In this HOWTO, however, I would like to focus on my native, Russian way of preparing, serving and consuming tea. The issues of scalability (preparing tea for yourself versus the LUG gathering), portability (preparing tea using different utensils), and quality control are also addressed in this HOWTO. Cultural references are given for the curious. Enjoy! The Basics What is tea

First rule: tea is made of tea. Period. Other hot beverages based on leaves of vegetation different from the Tea Bush (Thea sinensis) are not tea. However, hot water and tea leaves do not necessary make good tea. The ways of wasting the precious leaves are amazingly plentiful and widespread. In America, for instance, making bad tea seems to be a matter of patriotism since the infamous incident in Boston.

Second rule: forget those paperbags. They are filled with the dust swept from the floor at tea factories. The bags give the tea an unmistakable flavor of cellulose. In Russia, we call it "the postman's tea", because it comes in envelopes.

Third rule: never cook the tea leaves. The first contact of the tea leaves with water should happen right after the boiling of the latter. Neither before, nor long after. If you cook the tea leaves, you will obtain a liquid almost, but not entirely, unlike tea, fit for leather tanning, rather than drinking.

What makes it Russian

If you adhere to the above rules, you make tea. Not necessarily good tea, but real tea, nevertheless. These rules are universal, there's nothing Russian so far. What makes all the difference, is the so-called "zavarka", the tea concentrate. The Russian process of tea-making is a two stage one; First, you make the zavarka, then water it down with hot, boiled water ("kipyatok" in Russian).

At this point, it is worth noting that it's the process sketched in section that makes the tea Russian. The origin of the tea leaves does not matter, whether they are from Georgia (a member state of the former Soviet Union, located in the Caucasus range on the shore of the Black Sea; home to the largest tea plantations in the Russian Empire and the S. U.) or from Ceylon (Sri Lanka, a former British colony, an island south of India). Nor do the utensils involved in the process of making or consumption. If hot water is poured onto tea bags from a samovar the result is still "postman's tea" which has little to do with Mother Russia. In my experience, fake Russian tea parties like this gained some popularity in certain circles. Don't let them fool you. Zavarka is what matters. It's that simple.

How to make it