Chifir ( Russian: чифи́рь, romanized: čifir', or alternatively, чифи́р) is an exceptionally strong tea, associated with and brewed in Soviet and post-Soviet detention facilities such as gulags and prisons.
Some sources mention properties of a light drug, causing addiction.
The etymology is uncertain but is thought to come from the word chikhir' (чихирь) meaning a strong Caucasian wine, or a Siberian word for wine that has gone off and become sour and acidic. [1]
Chifir is typically prepared with 5–8 tablespoons (50–100 ml) of loose tea (or tea bags) per person poured on top of the boiled water. [ citation needed] It is brewed without stirring – at least until the leaves drop to the bottom of the cup.[ citation needed] During the brewing process, the leaves start to release adenine and guanine into the water, which does not happen during traditional tea-making.[ citation needed] Sugar is sometimes added; the nature of the brew tends to result in a bitter flavor. [2]
It is to be carefully sipped, otherwise it may cause vomiting.[ citation needed] Ultimately, making chifir involves brewing a great deal of black tea and for a long time. It may be left to brew overnight and drunk either hot or cold.
Chifir ( Russian: чифи́рь, romanized: čifir', or alternatively, чифи́р) is an exceptionally strong tea, associated with and brewed in Soviet and post-Soviet detention facilities such as gulags and prisons.
Some sources mention properties of a light drug, causing addiction.
The etymology is uncertain but is thought to come from the word chikhir' (чихирь) meaning a strong Caucasian wine, or a Siberian word for wine that has gone off and become sour and acidic. [1]
Chifir is typically prepared with 5–8 tablespoons (50–100 ml) of loose tea (or tea bags) per person poured on top of the boiled water. [ citation needed] It is brewed without stirring – at least until the leaves drop to the bottom of the cup.[ citation needed] During the brewing process, the leaves start to release adenine and guanine into the water, which does not happen during traditional tea-making.[ citation needed] Sugar is sometimes added; the nature of the brew tends to result in a bitter flavor. [2]
It is to be carefully sipped, otherwise it may cause vomiting.[ citation needed] Ultimately, making chifir involves brewing a great deal of black tea and for a long time. It may be left to brew overnight and drunk either hot or cold.