Tea & infusion
Lahijan Tea
چای لاهیجان
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 5 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Tea & infusion
- Where it is eaten
- Provincial
- Serving
- 250 mL
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- Iranian tea leaves 12 g
- water 1 L
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Bring fresh water to a boil.
Place the tea, flowers, or herbs in a pot and add hot water.
Steep for several minutes, strain if needed, and serve plain or sweetened.
Cook's notes
Avoid prolonged boiling of aromatic herbs; covered steeping preserves aroma better. Control the amount of herb to prevent excessive bitterness.
Background
Lahijan is one of the principal centers of Iranian tea culture and production. Tea in Iran is not merely an everyday drink; it is a core element of hospitality at home, work, and in the bazaar.
Nutrition
| Energy | 5 kcal |
|---|---|
| Protein | 0 g |
| Fat | 0 g |
| Carbohydrate | 1 g |
Where this comes from
Dish-specific official Visit Iran page supports the record; Grade A does not certify laboratory nutrition.
Record: IR0415 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/cuisine/street-food-tehran