Quote from Anjou Shirazi, a contemporary folklorist: "Tea has to touch four senses. Its color should caress your sight, its aroma and flavor your taste, and its sensation should fresh your feelings up!” Of course, tea infused with cinnamon or cardamom or lemon, is one of the best
. It has good effect on the essence and the soul! The Iranians owe this great fortune to "Haj Mohammad Mirza Qavanloo", the "Kashf al-Saltanah", known as the "Father of Iranian Tea". The person who learned growing tea in India from the English during his mission as Consul general of Iran and brought the tea seeds to Iran. Of course, the training did not happen easily. At that time, Indian tea was a monopoly of England and training of its cultivation to the Orientals was forbidden! Therefore, during his course of education, Kashef identified himself as a Westerner. He was a French businessman, not an Iranian diplomat. Kashef brought back what he learned about tea. Tea's journey with "Kashef" began in India in 1285. On this trip, of course, "tea" was not the only fellow traveler of Kashef on this trip. In addition to tea, coffee, cinnamon, pepper, clove, cardamom, mango, turmeric and ginger, as well as several other agricultural products came to Iran. Tea was cultivated in Lahijan, which had a climate similar to Shimla in India. Lahijan was a good host for tea. Later, planting and harvesting green tea flourished, and drinking tea became an Iranian habit.
However, before Kashf al-Saltanah brought tea to Iran, the Iranians were familiar with tea. In his travelogue, Adam Olearius also refers to the "Khatai’s tea houses" when describing the city of Isfahan in the Safavid era. It seems that the tea consumed in these houses came from China and was considered to be a relatively expensive beverage, and not all people could drink it. But thanks to tea cultivation in Guilan, the social and cultural impact of tea soon spread to Iran. From shop and market to celebrations, tea along with other
was a constant element of gatherings, parties and hang outs. Gradually, the tea wares and teapots began to appear in Iranian homes. Stekan (traditional teacup) and saucers with beautiful pattern and designs, along with trays, sugar bowls, samovar and red flower teapot, were placed in each woman's kitchen. Like tea itself, Samovar was not originally from Iran. this Russian traveler soon establish a foothold in Iran. The Russian-made Pewter samovars and the nickel and brass samovars made in Broujerd became famous in Iran. Of course, during the Qajar period, Isfahan was the center of producing samovar in Iran.