Iran’s tea has a worldwide reputation. If you visit tea-farms in Gilan, northern iran, you can even get some fresh tea leaves. Persian tea comes in a variety of subtle flavours, but its defining characteristic is its deep reddish-brown colour.
Because of its bitterness, many prefer to have sugar with their tea. The traditional way to do this is to take a sugar cube and place it between your teeth. You then sip the Persian tea and allow the sugar to melt, or otherwise dissolve a saffron rock candy in the tea. Nabat (Rock candy), or sugar cube, can be found throughout the country and bought in spice shops for this specific purpose.
Châikhânes (literally meaning teahouses) are still an important social place where older generations gather with their friends for a chat over a delightful cup of Persian tea. Iranians, especially in colder regions of the country, find this a convenient way to drink multiple cups of tea throughout the day.