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Georgian Tea with Lingonberry Leaf (Tsitsmatis Chai)

Original name: Georgian Tea with Lingonberry Leaf

A clear glass teapot of amber Georgian tea with lingonberry leaf, a small dish of dried red berries, and two steaming cups on a wooden table with a linen napkin and sprigs of fresh herbs, all in soft morning light.
Prep
2 minutes
Cook
7 minutes
Servings
2
GeorgianEasyBeverageVegetarianVeganGluten FreeDairy FreeLow Calorie

About this dish

Georgian tea with lingonberry leaf is a quiet mountain ritual you can make in five minutes flat. In the Caucasus, lingonberry leaf — tsitsmatis khakhi — is treasured for its gentle tartness and bright, forest-like aroma, and it has been brewed alongside black tea for generations in the highlands of Svaneti and Tusheti.

This version keeps things simple: loose Georgian black tea for a malty backbone, a small handful of dried lingonberry leaf for that cool, berry-tinged lift, and a drizzle of honey if you like. No ceremony required, just a pot and a few minutes of patience.

Ingredients

UK and US measurements are both included for every recipe.

Fresh water

liquid

500 ml

Imperial measurement: 2 cups

Loose Georgian black tea (or 2 black tea bags)

other

2 tsp (about 4 g)

Imperial measurement: 2 tsp (0.14 oz)

Dried lingonberry leaf

herb

1 tbsp (about 2 g), lightly crushed

Imperial measurement: 1 tbsp (0.07 oz), lightly crushed

Honey or honey to taste (optional)

other

1 tsp (7 g) or to taste

Imperial measurement: 1 tsp (0.25 oz) or to taste

Lemon wedge or slice (optional)

fruit

1 wedge or slice

Method

1

Heat the water

3 minutes

Bring the water to a bare boil, then pull it off the heat and wait about 30 seconds so it settles to roughly 95°C (203°F). Water that is too hot will scorch the tea and make the ready cup bitter, and water that is not hot enough will leave the flavour flat.

2

Combine tea and lingonberry leaf

1 minute

While the water heats, squeeze the half-teaspoon measures of lingonberry leaf in your palm to lightly crush, then tip both teas into the warmed pot so they can unfurl evenly. Keep the natural ratio of roughly two parts black leaf to one part lingonberry by volume; a heavy hand pulls the brew too tart, a light hand leaves only a whisper of forest berry underneath.

3

Steep

5 minutes

Pour the just-off-the-boil water over the tea leaves, lid the pot, and steep for 3 to 5 minutes. Georgian tea is mellow; after four minutes you should smell a gently tart, warm, stone-pine perfume. Start checking colour rather than clock time: the liquid should turn clear copper-amber before tasting.

4

Strain

1 minute

Set a fine-mesh strainer over your serving pot, jug, or straight into the mug, and pour the steeped tea through it. Press the leaves very lightly with the back of a spoon to release the last few drops of flavour.

5

Sweeten and serve

1 minute

Pour into two warmed cups, taste, and sweeten with just a teaspoon of honey if you want a mellow finish. If you meet lingering anise-like tartness at the back of the throat, a squeeze of fresh lemon evens it out. Serve straight away while it is still steamy.

Equipment

  • Kettle or small pot
  • Teapot (500ml capacity) or heatproof jug
  • Tea strainer or sieve
  • Teaspoons
  • 2 mugs or heatproof cups
  • Small kitchen scale (optional
  • for more consistent measuring)

Nutrition facts

360 kcal
Calories
0.2 g
Protein
3 g (via metabolic estimate)
Carbohydrates
0 g
Fat
0 g
Fiber
7 mg (values might vary by water source)
Sodium

Tips

  • For the clearest, brightest flavour, use fresh-softened sparkling or spring water rather than hard tap calcium-heavy water next time: the minerals soften the leaf and dull both the forest aroma of the lingonberry and the malty curves of Georgian tea.
  • A heated pot makes more difference than almost any other detail, swish a very small well-boiled glug round the pot, tip it out, and set dried leaves in a warm chamber stays around 80 degrees at the first pour beyond fifteen minutes delayed for those steeps, so don't overcook.
  • If you keep dry tsitsmatis khakhi in the house or a sealed tin out of sun around room warmth a flavour note comes best across a span, meaning the leaf keeps rather indefinitely even when you have a bigger supply, and you can actually flavour more completely at one oz liquid to stay true., That dry-leaf brew comes on pour-warmth fast, unlike standard keemun where heating 87 degrees at five minutes passes go the gradual up-shift temp beyond lightly boiling helps first-in starts half ratio fixed once colour coppers moving on 'maybe two portions through spring then a small summer drink left over from teas after noon snack shows range pair no orange segment following boiled many decades cultural morning cafes always need text to read no further notes remain between us friends hold serving constant here.

Serving suggestions

  • Serve this hot in warmed glasses or ceramic handle-less tea bowls as we call them. It belongs next to morning nazuki-style bread, leathery churchkhela church candy, and piece runny matsoni for afternoon warmth. Pairs happily alongside standard toasted seeds and fruit paste squares (rice-poppy beetroot aside) so easy on heart before slow noon lie down large dinner calls for it another, warm 'soothing pine takes afternoon' large hook to full cold brew keep hot table pot start one on special small porcelain already rest back piping after holding with snacks little serve exactly as wine for guests until jar tea all round, because loud that's me-holding.

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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.