Experience your Persian Cardamom tea at its finest, using double kettle-teapot or samovar brewing to reveal unparalleled depths of flavour.

• Leaf

  1 – 1 ½ tsp

• Liquid

  100 ml

• Method

  Stovetop brew

• Temp

  Simmering

• Time

  5 – 10 min

Tea Tools

All the specialised utensils you’ll need for the traditional brew:

1. Measure

   Persian Cardamom tea is typically made as a tea concentrate and then diluted with hot water to taste. Depending on how strong you like your brew, you will need 1 – 1 ½ tsp of tea per 100 ml (3.5 fl oz) of water to prepare your concentrate. For best results, use freshly drawn ambient filtered water.

   Tips:

   Brew your tea concentrate in a teapot that can cater for the number of cups you plan to serve. This ensures a perfect tea leaf-to-water ratio. If your pot is the wrong size, it can be easy to overfill or underfill and throw off the ratio.

   Tradition calls for multiple serves in each sitting. To keep the tea warm between pours, you can place the teapot back on the kettle or samovar. However, leaving brewed tea in the pot for long periods can result in a bitter taste due to over-steeping. If this concerns you, simply brew enough tea for one serving at a time. Emptying the teapot after each serving ensures you always enjoy fresh, flavourful tea. Plus, you can always brew a fresh pot when you're ready for more!

2. Brew

   Begin by filling the kettle component of the double kettle-teapot or samovar with the water. If you’re using a double kettle-teapot, place the teapot on top of the kettle and then move the entire device onto the stove. If you’re using a samovar, place the teapot on top and ignite the samovar. Bring the water to a rolling boil. Note: placing the teapot on the kettle or samovar at this stage will warm up the teapot, helping the tea steep at the right temperature.

   Tip: When filling your kettle or samovar, you'll need enough water to create the tea concentrate, dilute it to the right strength for serving, and (if you’ll be enjoying multiple cups) keep the kettle or samovar and the teapot hot between serves. We recommend filling the kettle or samovar to its maximum capacity as this ensures you have enough water. If using a kettle, take care not to overfill it to an unsafe level as this puts you at risk of burning yourself or others.

   Once the water reaches a rolling boil, prepare the tea concentrate by adding the tea to the teapot followed by the freshly boiled water from your kettle or samovar. You’ll want to fill ¾ of the teapot with the boiled water. Return the kettle to its heat source then cover the teapot and place it back on the kettle or samovar to keep the tea warm while it steeps. If using a stovetop double kettle-teapot, reduce the heat so it can gently simmer. Steep for 5 – 10 min. Hint: the longer you steep, the stronger your brew will be.

   Pour a test cup to ensure the colour is just right. The concentrate should have a reddish amber colour when brewed well. If not, return it to the pot. This will serve the dual purpose of warming up the cup while mixing and blending the colour and flavour of the tea inside the teapot. If the colour is light, allow it to steep for a little longer.

3. Serve

   Whether you’re sharing with loved ones or enjoying a solo tea adventure, it’s best to pour the brew through a mesh strainer to prevent the tea leaves from flowing out.

   To serve the traditional way, pour the tea concentrate from the teapot into each cup and adjust to the desired strength by topping up with hot water from the kettle or samovar. Use the following guide to help you determine how much to fill with the tea concentrate vs the hot water:

   	Light Brew	Medium Brew	Strong Brew	Super Strong Brew
   Tea Concentrate	¼	½	⅔	Full
   Hot Water	¾	½	⅓	None

   If you’re planning to enjoy multiple cups in the one sitting, always place the teapot back on the kettle or samovar between serves to keep the tea warm.

   Enjoy pure or add a touch of indulgence with your favourite sweetener. For a taste of tradition, sweeten your tea with sugar cubes or nabat (a rock sugar candy stick). If you want to create an authentic cultural experience, sip through a sugar cube held between your teeth or stir with the nabat. Of course, you can use your favourite sweetener if you prefer!

4. Drink

   If you are drinking from a traditional tulip cup, ensure you hold the cup from the rim using your thumb and index finger so that you do not burn yourself. The genius of the tulip cup design is that it is shaped in the shape of a tulip, with an outward-curving mouth to protect the drinker’s hands from the heat.

   Before taking your first sip, savour the aroma of the tea in the teacup to experience greater depths of flavour. The tea may be piping hot, so make your first sip small and take it slow, testing the temperature of the brew so that you don’t burn yourself. If you’re not in a rush, you can also let your brew cool for a while as you savour its comforting aroma, building up anticipation for that first satisfying sip.

No double kettle-teapot or samovar? No problem! Brew your Persian Cardamom tea to perfection with the double-teapot method.

• Leaf

  1 – 1 ½ tsp

• Liquid

  100 ml

• Method

  Steep

• Temp

  100°C

• Time

  5 – 10 min

Tea Tools

All the specialised utensils you’ll need for the traditional brew:

1. Measure

   Persian Cardamom tea is typically made as a tea concentrate and then diluted with hot water to taste. Depending on how strong you like your brew, you will need 1 – 1 ½ tsp of tea per 100 ml (3.5 fl oz) of water to prepare your concentrate. For best results, use freshly drawn ambient filtered water.

   Tips:

   Brew your tea concentrate in a teapot that can cater for the number of cups you plan to serve. This ensures a perfect tea leaf-to-water ratio. If your pot is the wrong size, it can be easy to overfill or underfill and throw off the ratio.

   Tradition calls for multiple serves in each sitting. Tea warmers and tea cosies are the easiest way to keep the tea warm between pours. Just bear in mind that if you leave the brewed tea in the pot for too long, it may oversteep, adding a bitter edge to the flavour. If this concerns you, the easy solution is to prepare enough tea for one full service at a time. Emptying the teapot after each round ensures you always enjoy fresh, flavourful tea. Just brew up a fresh batch each time you're ready for more!

2. Boil

   Boil the water in your kettle to 100°C (212°F).

   Tip: When filling your kettle, you will need enough water to warm the teapot, create the tea concentrate, and dilute each cup to the desired strength when you serve. As a general guide, we recommend pouring 1.5 times the volume of your teapot into the kettle.

3. Pre-Warm

   Warm the teapots by rinsing them with a small amount of freshly boiled water from your kettle. To do this, fill one teapot with enough water to cover the bottom. Let it stand for about 1 min, then swirl a few times and empty into the second teapot. To preserve the warmth of your brewed tea for longer, use this water to rinse and heat each teacup. Simply empty the water you used to warm your teapots into each cup before discarding.

   Notes:

   The additional teapot is optional and depends entirely on the aesthetic you’re going for in your tea space. You can easily dilute your tea by pouring straight from the kettle into each cup.

   While it’s an optional step, pre-warming is worth the effort as it helps the water maintain its ideal temperature, drawing out the best flavours and aromas from your leaves. Even after pouring, it keeps your tea nice and hot, ensuring a consistent brew. Pre-warmed cups even contribute to the sipping experience, cradling your tea at the ideal drinking temperature for longer, allowing you to savour the aromatic magic in every delicious sip.

4. Brew

   Prepare the tea concentrate by adding the tea to the teapot followed by the boiled water from your kettle. You’ll want to fill ¾ of the teapot with the boiled water. Cover and place the teapot on a tea warmer to keep it warm while it steeps. Alternatively, you can slip a tea cosy over your teapot to preserve the warmth. Steep for 5 – 10 min. The longer you steep, the stronger your brew will be.

   Pour a test cup to ensure the colour is just right. The concentrate should have a dark reddish amber colour when brewed well. If it’s not quite there, return it to the pot. This will serve the dual purpose of further warming up the cup while mixing and blending the colour and flavour of the tea. If the colour is light, allow it to steep for a little longer.

   If using the second teapot, fill it with boiled water from the kettle. This is the water you’ll use to dilute your tea concentrate in each cup when serving.

5. Serve

   Whether you’re sharing with others or enjoying a solo tea adventure, it’s best to pour the brew through a mesh strainer to prevent the tea leaves from flowing out.

   To serve, pour the tea concentrate from the teapot into each cup and adjust to the desired strength by topping up with hot water from the second teapot (or the kettle if you chose not to use the additional teapot). Use the following guide to help you determine how much to fill with the tea concentrate vs the hot water:

   	Light Brew	Medium Brew	Strong Brew	Super Strong Brew
   Tea Concentrate	¼	½	⅔	Full
   Hot Water	¾	½	⅓	None

   If you’re planning to enjoy multiple cups in the one sitting, always place the teapot back on the tea warmer between serves to keep the tea warm. If you’re working with a tea cosy, leave it on at all times so your brew stays toasty.

   Enjoy pure or jazz it up with your favourite sweetener. For a taste of tradition, sweeten your tea with sugar cubes or nabat (a rock sugar candy stick). If you want a cultural accurate experience, sip through a sugar cube held between your teeth or stir with the nabat. Of course, you can use your favourite sweetener if you prefer!

6. Drink

   If you are drinking from a traditional tulip cup, ensure you hold the cup from the rim using your thumb and index finger so that you do not burn yourself. The genius of the tulip cup design is that it is shaped in the shape of a tulip, with an outward-curving mouth to protect the drinker’s hands from the heat.

   Before taking your first sip, savour the aroma of the tea in the teacup to experience greater depths of flavour. The tea may be piping hot, so make your first sip small and take it slow, testing the temperature of the brew so that you don’t burn yourself. If you’re not in a rush, you can also let your brew cool for a while as you savour its comforting aroma, building up anticipation for that first satisfying sip.