A Victorian Tea at The Oaks

The Oaks, one of Jackson’s few surviving antebellum homes, is cared for by the Colonial Dames, who on their frequent occasions at the house serve an outstanding antique hot tea. I was lucky enough to get the recipe from an officer of the organization, along with this wonderful memory.

My grandmother’s Victorian-era recipe for what was then called a “Russian” tea was a treat for the Christmas season in our family. My sister and I were her only grandchildren, and she was our lone living grandparent so she was extra special. In December, we would go to her house and help her make her Christmas delicacies. Unlike my mother, she was a very good cook, and this was a learning event that started when we were preschoolers. We were like little elves in a very primitive kitchen as most kitchens were in the 1950’s; we would juice the oranges and lemons in an old metal device when making her Russian tea, which always made her house smell so warm and inviting when it was heating on the stove. The Russian tea was always served in china cups from her tea service, which was round white porcelain and not glamorous at all; it looked like something from a Walt Disney cartoon. We also roasted pecans and stuffed them in dates rolled in powdered sugar and made salted pecans, custard, meringues and oatmeal cookies.

The Russian tea is a Victorian beverage. My grandmother would make it with her mother, who was born in 1860, when she was a child. I think back then it was more of an event as fresh oranges and lemons were not as plentiful as they are nowadays. Grandmother always said we had too much in our modern world and Christmas at her house was centered more on food, sharing little things, good times with family and friends, and less on material items.

4 big tea bags (I use Luzianne decaf)
12 cups of water
2 cups pineapple juice
1 cup orange juice (cheap canned OJ is best as it is not as strong as Tropicana in a carton)
Juice of two lemons
2 or 3 cinnamon sticks
2 teaspoons whole cloves

Boil 12 cups water in a large soup pan, remove from heat and immediately add the tea bags. Remove bags in EXACTLY five minutes or the tea will have a ‘bite’ (this is very important) then add everything else. Keep on low heat for a while before serving; it makes your house smell wonderful. I freeze it in qt. Mason jars so I will have it ready at a moment’s notice.

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