Tea as an art and five-minute kalitki: the masterclass "New Russian Cuisine" at the National Centre RUSSIA

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An ordinary cup of black tea can hold many surprises. It can be both a delicious and beneficial drink or, on the contrary, quite harmful — it all depends on how it is brewed and served. It can also unexpectedly enhance the taste of familiar dishes. Guests of the National Centre RUSSIA learned this at the masterclass "New Russian Cuisine" on 15 April, held at the Gastronomic Rows. Participants also saw how modern technologies make it possible to prepare traditional Russian pastries in just a few minutes.

The masterclass was led by RoboLabs brand chef Sergei Kulakov and Russia’s tea brewing champion, international Tea Masters Cup judge and founder of the Sush&Co project, Nikolai Sushko. In a dialogue format, they explained how Russian pastries and carefully selected tea can enhance each other’s flavours.

The session began with kalitki — open rye pastries. Sergei Kulakov prepared treats with mushroom and strawberry fillings in a modern multifunctional oven: instead of the usual 15–20 minutes, the process took about five. The chef noted that traditionally kalitki were made from rye flour; today it is often softened with wheat flour, and before baking they are brushed with sour cream or butter to create a thin, crisp crust.

"Kalitki are known by different names in different regions, but the idea is the same: it is food for the road — both bread and a hearty filling in one. Today, we preserve the tradition while using technology to cook faster and achieve better flavour," said Sergei Kulakov.

He added that while kalitki were once made with simple porridge fillings, today they can be turned into refined or unusual dishes. The key is that the filling should be thick and not spread during cooking. For this reason, jam would not work, whereas fresh berries with sugar are ideal for a sweet version.

To accompany the kalitki, Nikolai Sushko selected a tea based on black tea with lingonberry, strawberry, blackcurrant and rosehip. The strong black tea base provided body and sweetness, while the berries added aroma and a light acidity.

The next course featured pirozhki and posekunchiki — small pastries filled with meat and broth. They were paired with a taiga herbal blend based on black tea with mint and thyme, brewed at around 90 degrees with a short infusion time.

"Black tea with properly selected herbs best supports digestion when paired with meat dishes. The key is not to overbrew it or drink it when it has gone cold, as excessive oxidation processes begin," he emphasised.

Nikolai Sushko also explained why "yesterday’s" tea can be harmful. With prolonged infusion and reheating, oxidised compounds and excessive tannins accumulate, which can overload the stomach and make the drink unhealthy.

The expert also highlighted the importance of choosing the right teaware and water. For example, porcelain pialas help to reveal the fragrance, and tea cools quickly in them, making it comfortable to drink immediately. Water quality is equally important: repeated boiling deprives it of oxygen, which affects both taste and aroma.

At the end of the masterclass, guests were treated to hot doughnuts and a softer, more aromatic tea with pronounced sweet notes, so that the drink would not compete with the dessert but gently complement it.

"Today, for the first time, I realised that a mushroom pie and a berry pie require different tea pairings. It turns out that when chosen correctly, tea can make a familiar dish much more interesting," shared masterclass participant Polina Kitaytseva.

The masterclass "New Russian Cuisine" at the National Centre RUSSIA demonstrated that the combination of traditional recipes, modern technologies and thoughtfully selected tea pairings turns familiar food into a carefully curated gastronomic experience — where the flavours of dishes and drinks work together.