Tea is a highly valued drink in Perisa. If you were to visit any Persian home you would likely be welcomed with a steaming cup of tea! Tea is kept warm all day, and enjoyed alongside of many daily tasks and cultural activities. Tea likely found its way to Persia via the Silk Road in the 15th Century. It is common to find unique antique cups and teapots belonging to different ancient eras of Persian villages. By the late 1800’s Persians started cultivating their own tea. Most of these farms are located on picturesque hillsides in modern-day Iran. Similarly to much of the world, visits to the tea house hold much social influence in Persian culture.

Tea is brewed in what is called a samovar, influenced by Russian tea brewing methods. Iranian tea is served very strong, and in clear glasses to appreciate the rich colour. Instead of adding sugar to the drink, it is traditional to place a sugar cube between the teeth and have it slowly dissolve as the tea is sipped.

The Westholme blend inspired by and named after Persia was one of the very first teas we blended. In Perisan tea culture, black teas is often what is served with morning and afternoon meals, and to guests and neighbours throughout the day. Persians are especially fond of the strong, smoky character of Ceylon tea. Bergamot orange oil may also be used to boldly flavor the black tea leaves. Often saffron is added, or sometimes cinnamon, rose or cloves are added. We added Lavender - to create a flavourful and refreshing tea for everyday drinking and in hopes that it may be shared among friends and neighbours as it is in Persia.

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