– Etymology:
– Name derived from Austro-Bavarian pronunciation of standard German Jäger (hunter) + Tee (tea)
– Protected Designation of Origin in Austria
– Varieties in Germany sold as Hüttentee (hut tea) or Förstertee (forester tea)
– Sold as Grog in Czech Republic and Slovakia
– Rural establishments serve Wilderertee (poachers tea)
– See also:
– Mulled wine
– Glühwein
– Punch
– Stroh
– Gunfire
– References:
– Jagertee recipe (archive version)
– Little Tea Book by Rose Marie Donhauser
– Regulation (EC) No 110/2008 on geographical indications of spirit drinks
– Official Journal on EUR-Lex
– Mixed drink-related article is a stub
– Categories:
– Blended tea
– Cocktails with rum
– Cocktails with tea
– Mixed drink stubs
– Articles with short description
– Hidden categories:
– Short description is different from Wikidata
– Use dmy dates from October 2020
– All stub articles
Jagertee (also Jägertee) is an alcoholic punch historically made by mixing "Inländer-Rum" with spiced black tea. It is served warm and is typically consumed during winter in the cold parts of Central Europe.
Although Jagertee is easily made at home, ready-made mixtures which already contain spices and sugar are sold in shops. The Austrian rum Stroh is often used for making it; this brand also produces its own ready-made variety.
Jagertee has become a popular après-ski drink, especially among tourists in the Alps. Jagertee carts sell the beverage outside at ski resorts and winter festivals.