Persian · drink
Chai (Persian Black Tea)
Chai (Persian Black Tea) reads sweetness 7.6, warm spice 6.3 and floral 4.7 on Palate's 0–10 flavor X-ray — a Persian drink, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 0.4 / 10
- Sweet & Fruity — 7.9 / 10
- Sour & Bright — 0.8 / 10
- Bitter & Earthy — 1.7 / 10
- Rich & Fat — 0.8 / 10
- Aromatic & Spice — 6.8 / 10
The measured notes (of 18)
Sweetness 7.6 · Warm Spice 6.3 · Floral 4.7 · Herbaceous 1.6 · Earthy 1.6 · Bitterness 1.0 · Citrus 0.8 · Fruity 0.8 · Nutty 0.8
What's in it (4)
- 2 tsp loose-leaf black tea
- 2 cups boiling water
- 4 sugar cubes (qand)
- 4 cardamom pods (optional)
Time & effort: about 15 min · effort: easy
Nutrition (per 100 g, engine-estimated): 217 kcal, 3.4 g protein, 2.2 g fat, 52.4 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Brew strong black tea in a small teapot (the dam-kesh method: steep the pot over the kettle's steam).
- Pour a small amount into clear glass cups (estakan) and dilute to taste with hot water from the kettle.
- Serve with sugar cubes placed between the teeth rather than dissolved — the traditional Persian style.
Dishes with a similar flavor shape
- Turkish Coffee (Turk Kahvesi) — Turkish
- Masala Chai — Indian
- Milk Punch — Cajun/Creole
- Horchata — Mexican
- Sbiten (Сбитень) — Russian
Keep reading: what sweetness, warm spice, floral mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.