Georgian Black Tea with Honey, Lemon, and Quince
A soothing morning tonic that pairs gently malty Georgian Black tea with honey, lemon, and quince preserve, in the simple style served across the Caucasus.
In Georgian homes, black tea is rarely dressed up — it's usually just the tea, a spoonful of homemade preserve, and maybe a slice of lemon, taken slowly over conversation. This version leans into that simplicity while adding a little extra comfort.
Quince preserve (or apricot or cherry, if quince isn't available) is a beloved companion to tea across the Caucasus and the wider former-Soviet world, traditionally eaten by the spoonful between sips rather than stirred in — though stirring it into the cup works just as well for a sweeter, fruitier drink.
The honey and lemon round out the cup's natural maltiness with brightness and warmth, while the tea's moderate caffeine offers a steady, unhurried lift rather than a jolt — well suited to a slow start to the day.
Brew the tea on the stronger side here, since the honey and fruit will soften it; let it steep a touch longer than you would for a delicate single-origin, then sweeten and serve warm.
Ingredients
- 2 tsp loose-leaf Georgian Black tea (or 2 tea bags)
- 1 1/4 cups hot water (95–100°C)
- 1 tbsp honey
- 1 tsp quince, apricot, or cherry preserve
- 1 thin slice of lemon
- Optional: a small cinnamon stick
How to make it
- 1Bring water to a near boil and pour over the tea leaves or bags.
- 2Steep for 4–5 minutes, then strain or remove the bags.
- 3Stir in the honey and preserve until dissolved.
- 4Add the lemon slice and cinnamon stick if using, and serve warm.
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