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History of Iranian Tea
Tea was first enjoyed in Iran in the 15th century. It was through the Silk Road trading path that tea was introduced in Iran by merchants travelling along the route and served to weary travellers along the length of the Silk Road. In the late 1800's Iran began to cultivate its own Iranian tea in the northern regions, beside the Caspian Sea. A combination of the climate, hillside topography and ancient farming practices produces orthodox black tea that's full body in taste and refreshing. It's simply the best Persian tea!
Customs
Being offered umpteenth cups of the best Persian tea in Iran is as sure as night follows day. Iranian households start the day with freshly brewed tea which is usually kept hot on the stove or in a samovar and drawn throughout the day. Iranian tea is a staple to be enjoyed after every meal and regularly throughout the day. Whether you are invited into an Iranian household, office or even a bazaar stall you will be offered a cup of freshly brewed Persian black tea.
Brewing
The most common method of brewing Iranian tea in any Iranian household is by using a samovar (pictured, right) or by a stovetop kettle which sits on top of a stove. Both of these are used to keep water hot. A porcelain teapot containing the tea leaves and fresh boiling water is then perched on top of either the samover or the stovetop kettle. Once it's brewed the Persian black tea is poured from the teapot into a glass and diluted with hot water. Preparing tea in this way ensures that the tea does not taste bitter, allows you to adjust the intensity by diluting with as much or as little hot water as desired and it ensures that a cup of tea is instantaneously ready - no need to wait for the kettle to boil, just pour and enjoy the best Persian tea!
A similar technique to using a stovetop kettle is to sit the brewing teapot on top of a teapot warmer and boil a kettle for hot water as and when desired.
Drinking
It's not common to use milk in Persian black tea. It's served black and always in a clear glass. This is because aesthetically the strong maroon colour of the tea is pleasing on the eye and practically it allows the drinker to see how strong or weak their Iranian tea is and adjust with more hot water or black tea.
Sweet Stuff
Persian black tea is always offered with sugar cubes. Depending on your preference the sugar cube can be mixed into the Iranian tea or as is more traditional, placed between your front teeth or on your tongue and dissolved with every sip of tea. Traditional saffron infused rock candy, nougat, or brittle toffee is also commonly served with a fresh cup of the best Persian tea!