SAEDNEWS: Tea is one of the most popular drinks for all Iranians, but brewing it requires specific techniques that can greatly help you achieve a fragrant and flavorful cup.
According to SAEDNEWS, Tea is a famous and beloved beverage around the world, but its popularity among Iranians is unique. Even in the hot summer, Iranians continue to drink tea, and guests are traditionally served tea at celebrations, parties, and even mourning ceremonies.
Many people enjoy tea with good flavor and aroma, but the way tea is brewed also plays a crucial role in its taste. If you want your tea to be aromatic and visually appealing, follow this guide to learn the proper way to brew tea.
Fill a kettle or samovar with cold water—never hot water.
When the water boils, pour a little into a porcelain teapot and then discard it (this warms the teapot).
Add 1–2 teaspoons of tea per teapot, depending on the type. Iranian tea is superior to imported varieties because it contains no artificial colors, flavors, or chemical additives.
Rinse the tea with cold water and discard it to remove any dust, resulting in a clearer and higher-quality brew. You can do this by pouring water over the tea in the teapot and discarding it.
Add one cup of boiling water to the dry tea.
Fill the teapot two-thirds full with boiling water.
Place the teapot on the kettle or samovar and reduce the heat to allow the tea to steep.
“Quick-steep” black teas take 5–7 minutes.
“Slow-steep” teas may require 10–16 minutes.
To enhance aroma, add a small amount of cardamom, rose petals, cinnamon, ginger, bitter orange blossom, or dried lime to the teapot when pouring in boiling water. Allow the tea to steep with these natural flavorings.
Using hot water directly in the kettle can leave oily residue on the glass when poured.
Prefer porcelain or glass teapots, as metal ones can affect taste. Teapots with a built-in strainer help separate leaves from the liquid.
Steep tea over very low heat for better flavor and color.
Drink tea in clear glass cups; porcelain cups are a good alternative as they retain less heat. Avoid wide-rimmed cups, which cool the tea slower.
Sweeten tea with sugar, rock candy, dates, raisins, or sugar cubes, but avoid overuse.
Pre-warm the teapot or kettle with warm water before brewing for better extraction.
Do not reuse water multiple times; it reduces the tea’s taste and nutrients.
Avoid brewing tea with water that has not boiled.
Brewing time varies depending on the type of tea.
Store dry tea in airtight glass or porcelain containers, away from moisture, light, and heat.
Do not store tea next to the samovar; if needed, store a small portion for 2–3 days in foil-wrapped containers to preserve aroma.
Check the tea’s expiration date.
Individuals with high blood pressure, stomach issues, reflux, or heart palpitations should limit tea consumption.
Avoid drinking tea immediately after iron-rich meals, iron supplements, or cold foods like ice cream or watermelon.
