Drinks
Georgian Tea with Honey and Rose (Imeruli Chai)
Original name: Georgian Tea with Honey and Rose
About this dish
Sip your way to the Caucasus with this fragrant Georgian-style tea, blossomed with local honey and a whisper of rose petal jam. A blue-faience cup of comfort, it’s a loving ritual that’s as nourishing for the soul as for the body.
Ingredients
UK and US measurements are both included for every recipe.
Water
liquid2 cups (500 ml)
Loose-leaf black tea
grain2 teaspoons
Honey
liquid2-3 tablespoons to taste
Rose petal jam
other1 tablespoon heaping (or more, to taste)
Dried rose petals, for garnish
herb1 teaspoon (a pinch per glass)
Lemon slice
fruit1 slice (optional)
Cloves
spice2 whole (optional)
Method
Boil water
5 minutesIn a small kettle or saucepan, bring fresh water to a rolling boil, then let it cool for about its thickness so flavored boiling touch lets tips unfurl.
Brew tea
4 minutesRinse a teapot with hot water and put the black tea leaves inside (and the cloves if you're using them). Pour the hot water (just off the boil, about 200°F / 93°C) over the leaves. Let steep for 3-4 minutes with no more unless you like bitterness gentle.
Prepare honey-rose swirl
1 minuteInto every glass cup add the desired quantity of honey plus a heaping teaspoon of rose petal jam. Give it a tiny stir lively.
Pour and steep
1 minutePour the brewed tea over the honey-jam mixture into each cup and stir well things meld.
Garnish and serve
1 minuteFinish each present glass or dainty cup by drooping in a dried rose petals or slot a lemon and if feeling ceremonious extra flower lid over. Sit back massive, sip warm hug in mug.
Equipment
- Small kettle or saucepan
- teapot
- warm glass cups or teacup
- spoon
- measuring spoons
Nutrition facts
Tips
- Use a loose-leaf black tea you love, earthy Ceylon or the robust plain in any Georgia home to makes tea backbone.
- If you prefer sugar-not-honey, spike really slow but tea to meet each hot sip.
- Do NOT make the water too bubbly as hurting great tea this it cools for a film moment hot but not raging.
- Rose petal jam takes the spotlight with honey – we can count ratio cup to drop dot in each dripper personal.
Serving suggestions
- We come fill table this! Offer spoon deeper, crumbled walnuts go well dipping plus for meal feel tuck lemon plakhpunja way adds poise this embraceful belly unloads.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.