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Our comments on taste

Earthy black mellowed & moderated by Green tea pearls

Why we say its great

An elegant blend formulated in the late 19th Century for the Czars of Russia. We brought this blend back to life.

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Steeping Guide

1 teaspoon (2.5 grams) or tea bag per 8oz. cup

Fresh Water Boiling Hot

Steeping Time 3 - 5 Minutes

Russian Samovar (Tsarina) Black Tea

Contains Caffeine

$7.00–$91.00

Weight: 50G

  • 50G
  • 100G
  • 250G
  • 500G
  • 1KG
  • 50G: { 16-20 cups (8 oz/240 ml) of hot tea}, 100G: { 32-40 cups (8 oz/240 ml) of hot tea}, 250G: { 80-100 cups (8 oz/240 ml) of hot tea}, 500G: { 160-200 cups (8 oz/240 ml) of hot tea}, 1KG: { 320-400 cups (8 oz/240 ml) of hot tea},
  • 50G: { 12-15 cups (8 oz/240 ml) of hot tea}, 100G: { 24-30 cups (8 oz/240 ml) of hot tea}, 250G: { 60-75 cups (8 oz/240 ml) of hot tea}, 500G: { 120-150 cups (8 oz/240 ml) of hot tea}, 1KG: { 240-300 cups (8 oz/240 ml) of hot tea},
$7.00

Russian Samovar (Tsarina) is an elegant blend formulated in the late 19th Century for the Czars of Russia. Carefully selected, tippy Yunnan & Assam teas with hand rolled China Green Tea Pearls. When Russian teas fell from popularity about 7 years ago and our supply dried up we decided to strike out on our own and create our own blends based on our knowledge of the Russian blends. This Russian Samovar blend has taken off very well and is often sold by the kilo. It seems too many tea shops give up on the slower selling blends and discontinue them. We thank them for that because our Russian blends have taken off.

SKU: 4817-50
Product Nitty-Gritty
  • AllergensNone
  • IngredientsChina tippy Yunnan & Assam black teas, hand rolled China Green Tea Pearls
Brew Ha-Ha

For most Black teas about a teaspoon per 8 oz. cup should be used. Unlike Green teas, which turn bitter when brewed at higher temperatures, black tea should be steeped in freshly boiled water. If you prefer a stronger cup of Black tea, use more tea in your infusion and steep for the suggested amount of time. The more delicate black teas, like Darjeeling, should be steeped for around 3 to 4 minutes. Broken leaf teas, which have more surface area, need less brewing time than whole leaves. Whole leaf Black teas, and Black teas typically served with milk or lemon should be steeped 4 to 5 minutes.

Black tea is a variety of tea that is more oxidized oolong, green, and white teas. Black tea is the flavour and contains the most caffeine because it longer. Both varieties of the Camellia species are Black tea: Camellia sinensis sinensis (also used white teas) and the Assamese plant, Camellia assamica, which has only been used for black tea in recent years has been used for Green.

In Chinese languages, Black tea is known literally tea", a closer description to the colour of the tea name Black tea could otherwise refer to the leaves after processing.

Processing of Black tea

than the strongest in is oxidized used to make for green and sinensis in the past, but as "crimson produced. The colour of the First the tea plants are picked either by hand or machine; then the tea is rolled and oxidized under controlled temperature and humidity. The tea is dried and sorted by grade (whole leaf, broken leaf, fannings and dust).

Chinese Black teas

Chinese teas are named according to the region of their growth. 

Brew Ha-Ha

For most Black teas about a teaspoon per 8 oz. cup should be used. Unlike Green teas, which turn bitter when brewed at higher temperatures, black tea should be steeped in freshly boiled water. If you prefer a stronger cup of Black tea, use more tea in your infusion and steep for the suggested amount of time. The more delicate black teas, like Darjeeling, should be steeped for around 3 to 4 minutes. Broken leaf teas, which have more surface area, need less brewing time than whole leaves. Whole leaf Black teas, and Black teas typically served with milk or lemon should be steeped 4 to 5 minutes.

Black tea is a variety of tea that is more oxidized oolong, green, and white teas. Black tea is the flavour and contains the most caffeine because it longer. Both varieties of the Camellia species are Black tea: Camellia sinensis sinensis (also used white teas) and the Assamese plant, Camellia assamica, which has only been used for black tea in recent years has been used for Green.

In Chinese languages, Black tea is known literally tea", a closer description to the colour of the tea name Black tea could otherwise refer to the leaves after processing.

Processing of Black tea

than the strongest in is oxidized used to make for green and sinensis in the past, but as "crimson produced. The colour of the First the tea plants are picked either by hand or machine; then the tea is rolled and oxidized under controlled temperature and humidity. The tea is dried and sorted by grade (whole leaf, broken leaf, fannings and dust).

Chinese Black teas

Chinese teas are named according to the region of their growth. 

Nutritional

Black teas without sweeteners or additives contain minimal quantities of calories, protein, sodium, and fat. Some flavoured tea with herbs and extra flavouring added may have less than 1 gram of carbohydrates. All teas from the Camellia sinensis tea plant are rich in polyphenols, a type of antioxidant.

Steeping Guide

1 teaspoon (2.5 grams) or tea bag per 8oz. cup

Fresh Water Boiling Hot

Steeping Time 3 - 5 Minutes

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