I started looking at the tea recipes in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide (“Big Food”) and before I knew it I had over 10 word docs open. So I’m going to group them loosely by kind. Be sure to check serving size, some recipes are for large groups.

AROMATIC TEA RUSSIAN MANNER

“Scald the teapot with rapidly boiling water. Put 1 rounded teaspoon of your favorite blend of tea in the pot for each cup desired, plus 1 for the pot for good measure. Measure freshly drawn cold water and bring it to a bubbling boil before pouring it on the tea leaves. Steep the tea, covered, 3-5 minutes, add 1 bay leaf, 1 whole clove and a few grains of thyme leaves, and immediately strain into a clean, heated teapot. Serve at once, sweetening it with a teaspoon (more or less) of currant jelly.”

From Cookery, the Tried and True, by “Grannie Lu”

MRS. CUSHION’S HOT SPICED RUSSIAN TEA

Serves 30

“In a large kettle place 1 quart of water and 3 cups sugar, 1 teaspoon each cinnamon, cloves and nutmeg (tied in a bag). Let sugar dissolve over low heat, then boil mixture rapidly for 10 minutes. Remove from heat and add juice of 3 lemons and 3 oranges, set aside. In an earthenware teapot put ½ cup blended tea. Cover and let steep 5 minutes, then strain tea infusion into the syrup and fruit juice mixture. Cover and let stand three hours to ripen. To serve, strain and reheat just to the boiling point, but do not boil. Add 1 quart more freshly boiling water. Serve in tea cups. Needs no sugar or lemon. Requires no spoon.”

“This exotic tea is excellent for party use and will keep well in the refrigerator in sealed glass jars or milk bottles.”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976)

RUSSIAN TEA II

Makes 5 ½ quarts—40 to 42 punch-cup servings

4 quarts cold water
5 Tbsp tea
3 C orange juice (about 6 oranges)
8 Tbsp lemon juice (about 4 lemons)
1 ½ C sugar
3 cinnamon sticks
1 ½ Tbsp whole cloves
18 oz can unsweetened pineapple juice

Place 2 quarts cold water in a large enameled or stainless steel saucepan, add tea, bring to a boil. Strain off tea. Add remaining 2 quarts water, orange juice, lemon juice, and sugar. Tie cinnamon sticks and whole cloves together in a cheesecloth bag and add to tea mixture. Bring to a quick boil and simmer gently for 1 hour, adding pineapple juice during the last 10 minutes of cooking time.

“This can be kept in refrigerator and heated when needed.”—Lucianne Hawkins, Amory, MS, The Mississippi Cookbook, compiled and edited by the Home Economics Division of the Mississippi Cooperative Extension Service (1972)

RUSSIAN TEA IV

12 small tea bags, brewed in ½ gallon water
1 C sugar
12-oz can frozen orange juice
Juice from 2 or 3 lemons
12-oz can frozen lemonade
1 C cinnamon red hots, boiled in 2 C water until dissolved thoroughly
Hot water

Add sugar, orange juice, lemon juice, and lemonade to brewed tea. Add red hot mixture, then add enough hot water to make 1 gallon tea.

INSTANT RUSSIAN TEA

1 jar powdered Tang
¾ C instant tea with lemon
1 ¾ C sugar
2 tsp ground cloves
1 tsp ground cinnamon
¼ tsp ground allspice
Boiling water (for making individual servings)

Blend together all ingredients and store in a jar with a screw-top lid. Use 2 tsp to make a teacup. Pour in boiling water.