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Beverage

Georgian Tea with Bergamot

A clear glass of Georgian tea with bergamot, showing a deep amber color and a slice of dried bergamot, on a wooden table
Prep
3 mins
Cook
7 mins
Servings
4
GeorgianEasyBeverageTeaVegetarianVeganGluten FreeDairy Free

About this dish

This Georgian tea with bergamot is a fragrant hug in a cup, combining robust black tea with the bright, citrusy notes of bergamot. Made with a traditional Georgian brewing technique and sweetened with a touch of honey or jam, it's a comforting ritual that fills your kitchen with warmth and the spirit of the Caucasus.

Ingredients

UK and US measurements are both included for every recipe.

Boiling water

liquid

1 liter

Imperial measurement: 4 1/4 cups

Loose leaf black tea

other

15 g

Imperial measurement: 5 heaping teaspoons

Dried bergamot peel

spice

10 g

Imperial measurement: about 2 tablespoons

Honey or Georgian sweets for serving

other

to taste

Fresh lemon or orange slices

other

1/2 fruit sliced

Method

1

Boil the water

PT2M

Bring the water to a rolling boil in a pot or kettle.

2

Steep tea and bergamot

PT5M

In a teapot or heatproof pitcher, combine the loose leaf tea, dried bergamot peel, and the just-off-boiling water (wait 15 to 20 seconds for the temperature to settle to around 200°F/93°C). Allow to steep for 4 to 5 minutes.

3

Strain

PT1M

Strain the tea through a fine mesh strainer directly into cups or a carafe, pressing lightly on the solids to extract all possible flavor.

4

Serve

PT1M

Traditionally, Georgians never sweeten the tea in the pot. Instead, take a spoonful of honey or a bite of cranberry tushevri (or peteok) and let the tea wash it down. Some prefer a slice of lemon or orange – the choice is yours. For a stronger soupçon of bergamot, add an extra pinch of dried peel right when pouring.

Equipment

  • Electric kettle or stovetop kettle
  • Teapot or large measuring cup that can handle 1 liter
  • Fine mesh strainer
  • 4 heatproof teacups

Nutrition facts

360 kcal
Calories
0.3 g
Protein
1.2 g
Carbohydrates
0 g
Fat
0 g
Fiber
10 mg
Sodium

Tips

  • Don’t boil the water too long with the tea, if you leave the leaves in past 5 minutes, the tea might become bitter. Strain it as you go.
  • Fresh bergamot is very different from dried.
  • If.
  • If you can get it, one pinches of the oil from a fresh bergamot peel over your cup and a short stick of zest is wonderful – but the dried version makes a more consistent brew.
  • If you don’t have dried bergamot, barley Earl Grey tea is your next best friend. Set the traditional Asian art to the side for a dinner-long flirt, coffee-barrel grade is perfect.
  • You can double this recipe and have tea at a medium rich strength: any hotter or colder and the bergamot will walk out with 'nice to know you’, The secret local method for icing this roast into sweetness is inviting a neighbor in for a second cup.

Serving suggestions

  • Serve this Georgian tea with candlesmith warm podumi grapes and a side tea napkins. Ideally open the doors because the flavor has to circulate.

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Nino Beridze

Recipe by

Nino Beridze

Specialises in Georgian cuisine

Nino 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.