چای

Persian Chai

Amber black tea, slowly steeped and shared in small glasses.

Prep 5 min · Cook 15 minServes 4Easy

Ingredients

4 pers.

A taste of heritage

Tea became deeply woven into Iranian hospitality as cultivation developed around the Caspian region. The samovar and teapot made it possible to keep hot water ready while a stronger tea infusion steeped separately.

Origin

Iran; tea-growing areas by the Caspian Sea

Historical roots

Widespread in modern Iranian hospitality

1
A culture of tea
Tea became deeply woven into Iranian hospitality as cultivation developed around the Caspian region. The samovar and teapot made it possible to keep hot water ready while a stronger tea infusion steeped separately.
2
The samovar ritual
A concentrated brew lets each guest choose how strong their tea should be.
3
A glass of hospitality
Amber black tea, slowly steeped and shared in small glasses.

Did you know?

A concentrated brew lets each guest choose how strong their tea should be.

Nutrition facts

Per serving

2 kcal

Protein NaN%Carbohydrates NaN%Fat NaN%

Nutrient	Amount	Daily value
Calories	2 kcal	0%
Fat	0 g	0%
of which saturated	0 g	0%
Carbohydrates	0 g	0%
of which sugars	0 g	0%
Fibre	0 g	0%
Protein	0 g	0%
Sodium	5 mg	0%

Values are approximate estimates per serving, not lab-tested. Please ask staff about allergies.

Cooking mode

1Boil fresh water and warm a teapot.
2Add tea and about 200 ml hot water; steep gently for 10–15 minutes without boiling the leaves.
3Pour a little concentrate into each glass and dilute with the remaining hot water to taste.