Drinks
Georgian Tea with Rose Hip
About this dish
Georgian tea with rose hip is the kind of warm, ruby-colored drink that turns a chilly afternoon into a proper occasion. In Georgia, rose hips are gathered in autumn and dried for the winter, then steeped with black tea to make a comforting infusion that tastes faintly of honey, citrus, and the pale hills where they grow.
I make a big pot whenever someone knocks at my door, because this tea is not just a drink — it is a hug you can sip. Serve it with a spoon of honey if you like, and let the steam curl up like a good story.
Ingredients
UK and US measurements are both included for every recipe.
Water
liquid1 liter
Imperial measurement: 4 1/4 cups
Dried rose hips
fruit30 g
Imperial measurement: 1/4 cup
Loose-leaf black tea
other2 tablespoons
Honey
other2 tablespoons
Lemon
fruit1/2
Method
Rinse the rose hips
2 minutesPlace the dried hips in a strainer and rinse under cold water to remove dust. Give the hips a gentle crush with the back of a spoon or a quick pulse in a spice grinder to open them up and release more flavor.
Simmer the rose hips
10 minutesPour the the water into a saucepan and add the crushed rose hips. Bring to a gentle simmer over medium heat, then lower the heat and let it barely bubble for 10 minutes. The water will turn a deep pink-amber and smell faintly of honey and citrus.
Add the black tea
3 minutesTurn off the heat and stir in the loose black tea. Cover the saucepan and let it steep for 2 to 3 minutes — this keeps the tea bright and prevents it from turning bitter. Do not boil the tea.
Strain and serve
2 minutesStrain the infusion through a fine-mesh strainer into a teapot or directly into warm teacups. Taste and stir in honey if you like, and add a squeeze of lemon for a brighter cup.
Equipment
- Saucepan
- Kettle
- Fine-mesh strainer
- Teapot
- Teacups
- Measuring spoons
Nutrition facts
Tips
- If you can find whole dried rose hips, crush them lightly before steeping — broken hips release more color and flavor than whole ones.
- Black tea can turn harsh if it boils, so always add it after you take the pan off the heat and keep the steeping time short.
- For a stronger, more tart cup, simmer the rose hips for 15 minutes instead of 10, for a lighter tea, steep them for just 7 minutes.
- This infusion keeps in the fridge for up to 3 days, and it is lovely served over ice with a slice of orange in summer.
Serving suggestions
- Serve hot in small glass cups after a meal, alongside churchkhela or a piece of fresh fruit.
- Offer honey and lemon on the side so each person can sweeten their own cup.
- Pair with a slice of lemon cake or a simple butter cookie for an afternoon tea spread.
- Cool it completely and serve over ice with a sprig of mint as a summer refresher.
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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.