Dəm: how Azerbaijani tea is brewed
In Azerbaijan, the secret of good tea lies in a single word: dəm, the brew. Tea is never made in haste.
Traditionally, water is boiled in a samovar, while a small teapot is kept warm on top of it. Today an electric kettle often takes the samovar's place, but the rule remains: the water must be fresh and at a rolling boil.
The method
First the teapot is warmed with boiling water. Then the dry leaves go in, boiling water is poured over them, and the pot is left somewhere warm to steep for several minutes. The strong brew is poured into the glass and topped up with boiling water to the strength the guest prefers.
Tea made this way is clear and bright, its colour moving from amber towards red. In Azerbaijan it is simply called "red tea".
Fragrance: herbs and spices
Thyme, mint or rose water is sometimes added to tea, believed to be good for the stomach and the heart. In some regions cinnamon and ginger are used too. Additions should never mask the tea, only lend it a delicate fragrance.
No milk
In Azerbaijan, tea is almost never taken with milk. Lemon, sugar and preserves take its place.
At LABLABI
Our tea master offers a selection that begins with traditional tea and extends to rose, jasmine and star anise teas and the tea master's own special brew. Each is served in an armudu glass, with its own brew.
