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Black Tea
Basic making procedures of black tea include withering, rolling, fermentation, and drying. Among them, fermentation is the most significant process of making black tea. It defines the quality of the tea. Large leaf species and medium leaf species are the appropriate materials for making black tea. Medium leaf species is better for making strip shape.
The ideal climate of northern Iran creates optimal conditions for tea cultivation, resulting in some of the purest, most natural tea brands in the Persian realm and worldwide.
Iranian Tea, often called “chai” in Farsi, is predominantly black Tea that varies in flavor, strength, and aroma depending on its origin, preparation, and additives. Here are some types of Iranian teas based on various factors :
By Region:
- Lahijan Tea – Grown in the Gilan Province, this is one of Iran’s most famous tea types.
- Rasht Tea – Another variety from the Gilan Province, it’s known for its robust flavor.
By shape :
Sargol Tea : the most new grown leaves
Galami : Ghalami tea always has a better aroma and taste than broken tea
Broken : The leaves of the upper part of the tea plant are generally used to make broken tea.
Gunpowder : Gunpowder tea is made from tea crumbs , with high flavor and nice color
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Tea types based on Harvesting : Spring Harvest Black Tea ( first harvest ) Summer Harvest Black Tea ( second harvest ) Autumn Harvest Black Tea( third harvest ) Different flavored black tea are also available such as : Saffron Tea (Zafran Chai) ,Cardamom Tea (Hel Chai) ,Cinnamon Tea ,Rose Petal Tea (Gol-e Mohammadi Chai) ,Mint Tea
IF YOU ARE WILLING TO BUY BLACK TEA FROM IRANIAN SUPPLIERS, PLEASE SCROLL DOWN AND SUBMIT YOUR REQUEST. |
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