Persian tea + Benefits
Persian tea or Iranian Chai is one of the best drinks in the whole world, which is made from the leaves of the tea plant and is cultivated and harvested in the northern part of Iran, and it has a very interesting story that we will tell you later.
Iranian teas are a direct product of the northern cities of Iran and are available in spring, summer, and autumn. Iranian tea does not need any additives for coloring or special flavor and aroma.
history of tea:
Tea is one of the most popular drinks in the world, which has different types depending on the place of growth and processing method. But do you know what types of Iranian tea are?
It is true that this plant was first brought to Iran from China and even its cabbage has Chinese roots but it gain a high position among Iranians. Even among Europeans and distant countries, it has stolen the competition due to its countless benefits and low risk compared to coffee.
In the meantime, some types of tea such as green, black may find more fans. In this regard, it is interesting to know that the reason for the variation in this product originates from the dryness of the leaves and the oxidation process.
Although the two countries China and India are the claimants of the production industry of this product in the world, Iran can also join these claimants due to the favorable weather in the northern region. So it’s not a bad idea to stay with us and learn more about the variety of tea in Iran.
Know the types of Persian tea!
The combination of humidity and the mountainous nature of the northern regions have provided favorable conditions for the growth of the world’s most popular drink, tea. It is better to know that Iranian tea is one of the healthiest teas in the world.
On the other hand, the type of mountainous weather in the northern parts, in addition to creating a better taste of this product, has a lesser effect on the number of pests. So in this case, the need to use pesticides will be minimized and this hearty drink will be healthier.
Another point is that these products have specific categories based on season and oxidation level. The most widely used type of Iranian tea is black, which is divided into smaller categories based on the arrangement of different parts of the tea bush and the size of the seeds, which are:
- Sargol
- Momtaz
- Ghalam
- Shekaste
- Barooti
You may have noticed that at some time of the year, tea growers get help from human labor like village women in harvesting; Although at other times they arrange this plant with a mechanical device. In this regard, you should know that the type of arrangement determines the quality of this product.
In hand-picking, only the buds and young leaves of the tea tree are picked; While with the machine, the whole part is separated from the upper branches of the shrub.
If you want to know more about this process and the types of Persian tea, it is better to keep the following meals cook. In the following, we will examine some examples of black varieties of this popular Iranian drink.
All kinds of seasonal teas:
The classification of Iranian tea types based on the harvest season is another category that divides this product into three types: spring, summer, and autumn. Perhaps it should be said that the best tea belongs to the spring season; Because the young and fresh leaves of the tea tree give a special flavor to this popular drink. Spring is the title used for this product.
But in the summer, part of the leaves of the tea bush grows again and promises a second harvest. If you go to the shops selling this drink in the north, they specify the harvest time with names such as Harvest II or Summer.
The product prepared in this season ranks second compared to spring varieties; however, it has different qualities according to the production method.
The third harvest or the last harvest of this product is done in late September or October. For this reason, the leaves lose their freshness to a great extent and often use the lower leaves in production.
This feature causes the quality of this product to be lower than the other two types. With all this, it must be said that the high-quality Iranian black variety belongs to the first harvest or Bahare, which has a pleasant aroma and many fans.
Although people’s taste, fastness in brewing, and beautiful color also have an effect on choosing the type of this product!
Teaching the methods of brewing tea:
Tea is a famous and popular drink all over the world, but its popularity among Iranians is different from the rest of the world, to the extent that we Iranians still drink tea even in the hot summer weather, and at celebrations, parties, and even mourning, we ask guests with serving tea.
Many people have a good taste and aroma of their tea, apart from the type of tea and its quality, the method of tea brewing also has an effect on its taste. If you want to have colorful and fragrant tea, join us to learn how to brew tea.
How to brew Persian tea?
To brew black tea:
1. Pour cold water into a kettle or samovar and avoid pouring hot water.
2. When the water comes to a boil, pour a little boiling water into the teapot and then drain it.
3. for each teapot depending on the type of tea 1–2 teaspoons is enough. Iranian tea is better than foreign tea because Iranian tea has no additives or chemicals.
4. Rinse some tea with cold water and then drain the water to wash the tea and deliver a clearer and more quality tea. You can pour tea into the teapot and pour into the teapot and empty it.
5. Then add as much boiling water to dry the tea.
6. Fill more than half of the teapot with boiling water.
7. Put a teapot on a kettle or samovar and reduce the flame to make tea.
8. It takes less than five minutes for black tea known as “early brew” and it takes 10 to 16 minutes for some tea called “late brew” to brew.
How to make tea fragrant(Persian tea):
To make the tea fragrant, you can pour the tea into the teapot and add boiling water, in a cardamom or rose or cinnamon or ginger or orange, or lemon spring, and let the tea brew with one of these additives.
Important Tips for Brewing Persian Tea:
1. If you pour hot water into a kettle or samovar, after pouring the tea into the glass, you see fat-like stains on the glass.
2. It is best to use a teapot or glass for brewing tea because metallic teapots do not taste good. You can use teapot models that separate a basket or scum from boiling water.
3. Tea should brew with a low flame to give it a better taste and better color. 4. Drink tea in transparent glass, floral cups that carry less hotness are also the option after glass.it is best not to have a wide edge of tea to cool the tea later.
4. Drink Persian tea with zoolbia bamieh, sugar, candy, and dates but do not overdo it.
5. To better brew the tea before pouring the tea into the teapot or kettle, slightly warm it under the tap to warm the wall slightly.
6. Boiled water reduces the taste and properties of tea several times,so it is best to change the samovar water every time you brew tea.
7. Avoid brewing tea with no boiling water.
8. Depending on the type of tea, the brewing time varies.
9. Store dry tea in glass or porcelain containers away from moisture, light, and heat.
10. Do not store the tea container next to the samovar or kettle. If you want to put the tea next to the samovar, pour the tea into a container for two or three days and wrap it around with aluminum foil so that the fragrance does not come out.
11. Look at the expiration date of the tea.
12. If you have high pressure, stomach ache, and reflux, do not overdo it.
13. You should not drink tea after eating iron or iron tablets, or after eating cold foods such as ice cream or watermelon.
