Sea Buckthorn Tea: How to Make Russian Oblepikovyy Chai at Home

Sea Buckthorn Tea is a traditional drink across Russia and Eastern Europe. The golden-orange liquid has a tart, tangy flavor that improves with honey, orange and spices. This guide shows visitors how to make it easily at home with ingredients found in most Moscow markets.

The recommended option uses fresh or frozen berries blended with honey, steeped with orange slices and cinnamon sticks. The whole preparation takes 15–30 minutes depending on steeping time, and the drink can be served hot or chilled.

Quick answer: Mash sea buckthorn berries, strain the juice, add honey, orange slices and cinnamon to a teapot, pour boiling water, and steep for 5–30 minutes. Total time: 15–30 minutes. Cost: budget to moderate.

At a Glance

Type	Drinks
Local name	Облепиховый чай
Origin	Historically used in Tibetan, Mongolian, and Russian herbal traditions. Sea buckthorn is considered quintessentially Russian because Siberia was one of the first regions where it was found, along with North China and Mongolia. For the longest time sea buckthorn was used only for medical purposes, and during the 1980s Soviet era, sea buckthorn essential oil was rationed and required a special medical prescription. After the essential oil boom, sea buckthorn became more popular and began to be used in cooking more often.
Servings	2–4 servings
Total time	15–30 minutes
Difficulty	Easy

History and Story of Sea Buckthorn Tea (Облепиховый чай)

Sea buckthorn was first documented in an 8th century Tibetan medical text, which recommended it for people traveling at high altitudes to alleviate altitude sickness and promote endurance. Sea buckthorn has quite a history in Russia, with people starting to investigate its healing powers back in 1850. From the start of the Russian space program in the 1940s until today, Russian cosmonauts have used sea buckthorn berries to prevent cellular damage from cosmic radiation, and in 1993, cosmonauts ingested sea buckthorn berry juice as part of their aerospace diet. The most common and traditional recipes are sea buckthorn jam (varenye) and mors—a rich berry beverage.

Ingredients

• 100–150 g fresh or frozen sea buckthorn berries (about ¾ to 1 cup)
• 2–4 tbsp honey or sugar to taste
• ½ orange, washed and sliced
• 1 cinnamon stick (optional but traditional)
• 1 liter boiling water
• Optional: fresh ginger, star anise, cloves, or mint

How Sea Buckthorn Tea (Облепиховый чай) Is Made

Step 1: Prepare the berries

If using fresh sea buckthorn berries, rinse them and place in a container. If frozen, thaw them first. Crush or mash the berries gently using a fork, potato masher, or immersion blender to release their juice and break the skins. This step draws out the berry flavor and color.

Tip: Mashing, rather than pureeing, allows you to strain the seeds while keeping the juice.

Step 2: Strain the mixture

Push the mashed berries through a fine sieve using a spoon, pressing gently to separate the juice and pulp from the seeds. Collect the strained juice in a bowl. This step gives the tea a smoother texture without gritty seeds.

Tip: Save the strained juice; discard the seeds.

Step 3: Prepare the orange

Wash the orange under hot water and pat dry to remove any waxy coating. Slice it into thin rounds. Optional: add orange zest to the teapot for extra flavor.

Tip: Unpeeled slices add both juice and a subtle bitter note.

Step 4: Combine in the teapot

Place the strained sea buckthorn juice, orange slices, honey, and cinnamon stick into a teapot. If using additional spices like ginger, star anise, or cloves, add them now. Stir gently to combine.

Tip: Do not add boiling water yet; this protects the delicate flavors.

Step 5: Pour boiling water

Bring fresh water to a boil. Pour it over the mixture in the teapot through a fine sieve to catch any floating bits. The water should just reach boiling point.

Tip: If you prefer a milder tea, use water heated to 90°C rather than boiling.

Step 6: Steep and serve

Cover the teapot with a lid and wrap it with a kitchen towel* to retain heat. Let it steep for 5–10 minutes for a lighter taste, or 15–30 minutes for a stronger infusion. Taste and adjust sweetness with extra honey if needed. Pour into cups and serve hot.

Tip: Wrapping the pot insulates it and develops the flavor more fully.

Variants

• With ginger: add fresh ginger slices (about 6–8 thin slices) or ¼ tsp dried ginger to warm the drink and enhance its spiced profile.
• With mint: steep fresh mint leaves or dried mint with the other ingredients for a cooling, herbal note.
• With black or green tea: steep black or green tea first, then add the sea buckthorn juice and honey for a hybrid drink.
• Spiced version: add star anise, cloves, and a pinch of turmeric alongside the cinnamon for a more complex winter drink.
• Chilled concentrate cubes: blend berries, orange, honey and ginger, pour into ice cube trays, freeze, and then drop one or two cubes into hot water for instant tea.
• With apple juice: combine sea buckthorn juice with fresh pressed apple juice for a milder, slightly sweeter drink.
• With lemon: replace orange with lemon slices or add a squeeze of fresh lemon juice at the end for brightness.

Common Mistakes to Avoid

• Using boiling water directly with the berries: this destroys some delicate nutrients and flavors. Instead, add berries to water that has cooled slightly, or steep them after pouring.
• Not straining the seeds: leaving seeds in creates a gritty texture. Mash and strain the berries first, then use only the juice.
• Oversteeping: leaving the tea to infuse for more than 30 minutes can make it bitter. Taste at 10 minutes and remove solids when the flavor reaches your preference.
• Using too little honey: sea buckthorn is naturally tart and astringent. At least 2–3 tablespoons of honey balances the flavor; without it, the tea tastes unpleasantly sour.
• Adding cold citrus: if you squeeze fresh lemon or lime at the end, the tea cools down. Add citrus before pouring hot water, or serve the tea first and let guests adjust flavor.
• Storing berries incorrectly: fresh berries spoil quickly. Freeze them in airtight containers; frozen berries keep for months and work just as well as fresh in tea.

How to Order and Eat It

Sea buckthorn tea is always served hot in a cup or mug. Pour the steeped liquid carefully, leaving the solids (orange slices, cinnamon stick) behind in the teapot or straining them out. Drink it slowly while it is still warm; the flavor develops as it cools slightly. If the taste is too tart, stir in more honey to taste. Sea buckthorn tea pairs well with Russian pastries, cookies, or a slice of cake in the afternoon or evening. It is often enjoyed after a meal to aid digestion. The drink can also be made ahead and chilled, then reheated or served cold over ice in summer.

To order: Облепиховый чай, пожалуйста [Oblepikhovy chai, pozhaluysta]

Diet and Allergens

• vegan
• gluten-free
• dairy-free

Moscow Vibes Tips

• Buy sea buckthorn berries from Russian specialty shops, food markets like Danilovsky Market or Izmailovo Vernissage, or international food halls in Moscow. Fresh berries are available in late summer and early autumn; frozen berries are available year-round and work just as well. Ask the vendor for 'oblepiha' (облепиха).
• Make a concentrate in advance: blend and freeze sea buckthorn berries with honey and orange zest into ice cube* trays. Drop one or two frozen cubes into hot water any morning for instant tea without straining or measuring.
• Do not boil sea buckthorn juice directly; add it after the water has cooled slightly or stir it in after pouring. High heat damages vitamin C and brightens the flavor.
• Serve in clear glass cups so visitors can see the beautiful golden-orange color. Pair with a spoon for stirring and honey on the side if guests prefer to adjust sweetness.
• If the tea tastes too astringent, you can add a splash of milk or plant-based alternative to mellow the tartness, though this is not traditional in Russia.
• Sea buckthorn leaves (without the berries) can also be steeped alone for a milder, hay-like herbal tea. Use dried leaves at a ratio of 1 tsp per 200 ml of hot water, steeped for 5–8 minutes.

Explore Nearby Sea Buckthorn Tea (Облепиховый чай)

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FAQ

Where can I buy sea buckthorn berries in Moscow?

Fresh sea buckthorn berries are sold in Russian supermarkets, food markets like Danilovsky Market and Izmailovo Vernissage, and specialty Eastern European food shops. Frozen berries year-round and dried berries are also available. Look for the label 'oblepiha' (облепиха) in Russian, or ask the shop assistant.

Can I use frozen sea buckthorn berries instead of fresh?

Yes, frozen berries work identically to fresh and require no advance preparation except thawing. Many people prefer frozen because they are consistent and available all year. Thaw them at room temperature or use them slightly chilled.

Is sea buckthorn tea hot or cold?

Traditionally served hot in Russia and Eastern Europe, sea buckthorn tea can also be chilled and served cold in summer. The tart flavor works well either way.

How long can I steep sea buckthorn tea?

Steep for 5–10 minutes for a lighter taste or 15–30 minutes for a stronger infusion. Do not exceed 30 minutes, as the tea can become bitter. Taste at 10 minutes to find your preference.

Can I use dried berries or sea buckthorn powder?

Yes. Dried berries are steeped the same way as frozen; use 1–2 tsp per cup. Sea buckthorn powder dissolves directly into hot water without straining. Powder is faster but offers less control over strength.

Why does my tea taste sour or astringent?

Sea buckthorn is naturally tart and slightly astringent. This is normal. Add honey to balance the flavor, or dilute with more hot water. Pairing with orange, cinnamon, or ginger also softens the tartness.

Can I add milk to sea buckthorn tea?

Yes, though it is not traditional in Russia. A splash of milk or plant-based milk mellows the tartness, though it may make the tea cloudier.

How should I store sea buckthorn berries at home?

Keep fresh berries refrigerated in an airtight container for up to a week. Freeze them in airtight bags for up to a year. Dried berries and powder should be stored in airtight containers in a cool, dark place.

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