Why it matters:
Tea isn't just a beverage in Iran—it's a cultural mainstay. With over 140,000 tons of green tea leaves expected this year, the harvest represents both a critical moment for thousands of northern farmers and a celebration of one of the nation's most iconic traditions.
The big picture:
Iran ranks among the world’s top four tea-consuming nations, with annual per capita consumption reaching 1.5 kg. Despite importing black tea in past centuries, the country now cultivates high-quality local varieties across its Caspian provinces, helping preserve agricultural livelihoods while reducing dependence on imports.
Key points:
- Tea leaf picking begins in early April, with most of the labor carried out by women using the traditional standard of a bud and 2–3 leaves.
- Northern Iran’s climate—especially in Gilan and Mazandaran—offers ideal conditions: high humidity, acidic soil, and sloped terrain.
- Tea is consumed more than any other beverage in Iran, often brewed and served in homes, cafés, and traditional qahva-khanas.
- The tea tradition dates back to at least the 11th century, gaining industrial footing thanks to figures like Amir Kabir and Kashef al-Saltaneh, the latter having brought tea cultivation knowledge from British India in the late 1800s.
Go deeper:
The story of tea in Iran is more than just a tale of agriculture—it's one of cultural diplomacy, knowledge gathering, and community resilience. From samovars in Isfahan to rolling green hills above rice paddies, Iranian tea culture continues to thrive, connecting generations through a shared cup.
Mojtaba Darabi
