How to Make Persian Tea (Chai): A Complete Guide
Chai (tea) is at the center of Persian hospitality — brewed strong, served in small glasses, and offered to every guest who walks through the door. Here’s how it’s traditionally made and sweetened, the proper Persian way.
How Persian Tea Is Traditionally Brewed
- Persian tea uses a samovar or a two-teapot method: a small teapot holds a strong, concentrated tea concentrate, sitting on top of a larger pot or samovar of simmering water.
- Black tea leaves steep in the small pot for 15-20 minutes until very strong and dark.
- To serve, a small amount of the strong tea concentrate is poured into a glass, then diluted with hot water to the desired strength — everyone can adjust their own cup.
- Tea is served in small, clear glasses (often pear-shaped “estekan” glasses) rather than mugs, so the tea’s reddish-amber color shows through.
How to Sweeten Persian Tea
Persian tea is traditionally sweetened with a piece of nabaat (rock candy) held between the teeth while sipping, rather than sugar stirred directly into the cup. Shop saffron nabaat or white nabaat. A sugar cube works the same way for those who prefer a milder sweetness.
Flavoring Persian Tea
A splash of rose water (golab) or cardamom water (hel) stirred into the pot adds a fragrant twist to a classic cup of tea — both are traditional additions rather than a departure from the norm.
Tips for Persian Tea
- Brew it strong — the concentrate should be quite dark; it gets diluted with hot water to taste at serving time.
- Always keep water simmering — a samovar or kettle of hot water on hand means guests can always top off and adjust strength.
- Offer a sweet alongside — tea is almost always served with something to nibble, whether nabaat, gaz, or a plate of dried fruit and nuts.
Frequently Asked Questions
Why is Persian tea served in small glasses?
Small, clear glasses (often called “estekan”) let the tea’s reddish-amber color show through, and are traditionally used so guests can enjoy several small refills throughout a visit rather than one large mug.
What is nabaat and how is it used in tea?
Nabaat is a large saffron-infused rock candy crystal, traditionally held between the teeth while sipping tea instead of stirring sugar directly into the cup.
How strong should Persian tea be brewed?
The tea concentrate brewed in the small pot should be quite strong and dark — it’s then diluted with hot water to each person’s preferred strength when served.
Can I add rose water to any tea?
Yes — a splash of golab (rose water) in the teapot is a traditional Persian flavoring and works well with most black teas.
Shop Persian Tea Essentials
Get everything for a proper cup of Persian tea — nabaat, rose water, cardamom water, and more — from Goaldees (also searched as Goldis), shipped fresh, nationwide across the US. Shop Sweets and Herbal Waters.
Persian tea is traditionally paired with a spoonful of moraba (jam) on the side. See our Persian jam guide.
