The Proper Ritual of Brewing Iranian Tea

Brewing Iranian tea is a slow, unhurried ritual, not a shortcut. The teapot and the samovar (a two-tier kettle) are at the heart of it: water boils in the lower vessel while tea steeps gently in the pot above, warmed by the same water's steam.

Everything starts with water. Bring fresh, odourless water almost to the boil — water that's boiled too long loses its oxygen and dulls the tea's flavour. Pour a little of that hot water into the teapot to warm it, then empty it out.

Add the tea leaves to the warmed pot (usually one teaspoon per two cups) and pour just enough boiling water to cover them. Let it "open" for a few minutes, then top the pot up with water from the kettle and set it on the samovar to steep gently in the rising steam — never over a direct flame.

Give it at least fifteen to twenty minutes. Rushing this step brings out colour but not flavour — hurried tea turns bitter and loses its aroma. The tea in the pot is meant to be strong; it's diluted with hot water at serving time so everyone can adjust it to their own taste.

Iranian tea is traditionally served in clear glass cups, because its colour is part of the pleasure. Alongside it: a sugar cube or a piece of rock candy — and, of course, enough time to sit and drink it slowly.