B-IR-046

Iranian Black (Lahijan)

چای لاهیجان

Orthodox black, from Gilan, Iran.

Black tea

Iranian Black (Lahijan) is strongest on astringency, body and smoothness. Typical tasting words: dry wood, toast crust, honey, dried fig, walnut. Kashef Al-Saltaneh introduced tea cultivation to Lahijan from India around 1900, founding Iran's tea industry. A central staple of daily life and hospitality, gently simmered in a samovar and sipped through a hard sugar cube held between the teeth.

Also known as Lahijan Black and Chai Irani.

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The profile

Taste, 0 to 5

sweetness2bitterness2astringency3umami0brightness2body3smoothness3aroma intensity3finish length3

Flavour families, 0 to 5

floral1fruity2vegetal0marine0nutty1toasty2malty2honey2spicy1woody3earthy2smoky0creamy0citrus0stone fruit1tropical0cocoa1caramel1

Facts

Origin: Gilan, Iran
Plant: Camellia sinensis var. sinensis
Harvest: spring, May to June
Elevation: low
Oxidation: 85 to 95%
Roast: unroasted
Leaf: broken
Price band: affordable
Availability: specialist
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: low

Made by: withering, then rolling, then oxidation, then drying, then sorting.

Caffeine

A cup of Iranian Black (Lahijan) carries a typical estimate of 50 mg of caffeine, within a range of 35 to 65 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	92 to 98 °C	4 min, 6 min
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
evening
social
after_meal
afternoon

Pairs with pastry, sweets and nuts. Milk: no. Iced: yes. Sweetener: yes. Good for beginners: yes.