Chai Iraqi: How to Make Traditional Middle Eastern Tea Like a Local | Simple Guide 2025

Looking for a bold and aromatic tea experience? Chai Iraqi combines the warmth of black tea with cardamom’s exotic allure creating a drink that’s both comforting and distinctive. This Middle Eastern beverage has been a cornerstone of Iraqi hospitality for generations transforming simple tea moments into memorable gatherings.

You’ll find this recipe wonderfully straightforward yet deeply satisfying. Unlike its Indian cousin Iraqi Chai emphasizes cardamom’s unique flavor profile while keeping other spices minimal. It’s perfect for chilly mornings social gatherings or anytime you need a warming cup of comfort.

What Is Iraqi Tea (Chai Iraqi)?

Iraqi tea (Chai Iraqi) is a robust black tea preparation that holds deep cultural significance throughout Iraq. This distinctive beverage stands out for its strong brew and unique preparation method using cardamom pods. Unlike other regional variations Iraqi tea is typically served without milk and features a dark intense flavor profile that locals refer to as “sangeen.”

Here are the key characteristics that define Chai Iraqi:

• Traditional black tea base using Assam Darjeeling or African tea leaves
• Slow extraction method often prepared over charcoal
• Addition of cardamom pods for subtle aromatic flavor
• Served in small glass cups without milk
• Consumed hot regardless of weather conditions

According to the International Tea Committee Iraq ranks among the world’s top tea consuming nations with impressive statistics:

Metric	Value
Per capita consumption	0.5 kg/year
Global average consumption	0.2 kg/year
Temperature served	50°C+

The preparation known as “Chai Milooki” (Royal Tea) represents the most esteemed version of Iraqi tea. This method involves placing tea leaves and cardamom in an aluminum vessel next to a heated pan allowing for slow extraction that produces a rich concentrated brew.

Drinking patterns in Iraqi culture follow no strict schedule as tea accompanies:

• Morning breakfast
• Post-lunch refreshment
• After-dinner ritual
• Social gatherings
• Afternoon breaks with pastries

The traditional serving style involves pouring the tea from a height to create a foam layer on top demonstrating the tea’s proper strength and quality. Some regions particularly in Kurdistan practice “dashlameh” where tea is consumed bitter with sugar placed under the tongue rather than mixed into the beverage.

This preparation method reflects influences from Turkish Persian and Russian tea traditions while maintaining its distinct Iraqi character through specific brewing techniques and serving customs.

Equipment And Tools Needed

To craft authentic Iraqi chai you will need specific traditional equipment that helps achieve the signature taste and brewing method. Here are the essential tools required:

Primary Brewing Vessels

• 1 large kettle (kitlee) for boiling water
• 1 ceramic or metal teapot (quori) for steeping tea
• Traditional samovars (optional for large gatherings)

Traditional Setup Components

• Double vessel arrangement:
• Large bottom vessel for water
• Smaller quori that sits atop the larger vessel
• Heat resistant surface for placement

Material Options

• Ceramic quori (traditional choice passed down through generations)
• Aluminum or stainless steel jugs (modern alternatives)
• Chinese pottery teapots (common option)

Essential Features

The ideal brewing vessels should have:

• Heat resistant properties
• Proper spout for pouring from height
• Secure fitting between vessels
• Adequate capacity for desired serving size

Vessel Type	Recommended Size	Serving Capacity
Large Kettle	2-3 liters	8-12 servings
Quori	1-1.5 liters	4-6 servings
Samovar	3-5 liters	12-20 servings

Your choice of equipment plays a crucial role in achieving the authentic slow heating method essential for Iraqi chai. The traditional two vessel setup allows the tea to be heated gradually by steam rising from the bottom vessel creating the perfect extraction.

Note that while modern alternatives exist traditional ceramic quoris are preferred for their ability to maintain consistent heat distribution and enhance the tea’s flavor profile.

Ingredients

For authentic Iraqi chai you need specific ingredients to create its distinctive robust flavor profile.

For The Tea Base

• 2-3 tablespoons loose black tea (Assam or Ceylon preferred)
• 8 cups filtered water
• Optional: milk to taste (nonfat or 2%)
• Sugar to taste
• 4-6 whole green cardamom pods lightly crushed
• 1 cinnamon stick (optional)
• 2-3 whole cloves (optional)

The measurements listed create a balanced brew for 6-8 servings with this flavor profile:

Component	Amount per Cup	Total for Full Pot
Black Tea	1 teaspoon	2-3 tablespoons
Water	1 cup	8 cups
Cardamom	1 pod	4-6 pods

Note: Adjust quantities based on desired strength. Iraqi chai traditionally emphasizes cardamom while keeping other spices minimal for an authentic taste.

Instructions

Master the art of brewing authentic Iraqi chai with these detailed steps organized into three main phases.

Brewing The Tea Base

1. Fill your tea kettle with 6 cups of cold water staying below the spout level.
2. Bring water to a full boil over high heat.
3. Add 3 tablespoons of loose black tea to your teapot.
4. Pour 4 cups of the boiled water into the teapot.
5. Place teapot on medium-high heat until tea nearly bubbles.
6. Remove from direct heat once bubbling starts.
7. Refill kettle with fresh cold water and bring to boil.
8. Place teapot on top of kettle and let tea reach near-boiling point.
9. Reduce heat to low and allow to simmer.

Adding Aromatics

1. 2-3 cardamom pods for subtle flavor
2. Place pods directly in the teapot while brewing
3. Avoid adding milk during the brewing process
4. Keep spices minimal to maintain authenticity
5. Let aromatics steep with tea for full flavor development
6. Pour chai from a height of 6-8 inches to create signature foam.
7. Serve in small glass cups known as istikan.
8. Present sugar separately allowing guests to adjust sweetness.
9. Maintain tea temperature by keeping teapot over simmering kettle.
10. Serve immediately while hot for best flavor.
11. Pour additional cups from the same brew as needed.
12. Add milk separately if desired though not traditional.
13. Keep tea simmering on low heat for continued service.

How To Serve Iraqi Tea

Essential Serving Steps

1. Fill istikan (small glass cups) halfway with the brewed tea
2. Add granulated sugar or sugar cubes to taste
3. Top off with boiling water
4. Stir gently to dissolve sugar

Traditional Serving Methods

• Pour tea from a height to create a foamy layer
• Do not strain the tea leaves when pouring
• Allow tea leaves to settle at the bottom
• Keep teapot warm on top of kettle while serving

Temperature & Timing

Serving Element	Recommendation
Tea Temperature	Near boiling (195-205°F)
Steeping Time	10-15 minutes
Serving Size	Half cup tea + Half cup water
Sugar Amount	1-2 teaspoons per cup

Serving Variations

• Morning Service: Add milk for breakfast tea
• Black Service: Serve without milk throughout day
• Dashlameh Style: Place sugar cube under tongue while drinking bitter tea
• Spiced Version: Include cardamom pods or cinnamon stick in serving pot

Serving Tips

• Use heat resistant glass cups
• Warm cups before serving
• Serve immediately while hot
• Offer sugar separately for guests to adjust sweetness
• Keep kettle of boiling water nearby for diluting strong tea
• Monitor tea strength as it continues steeping
• Morning: Serve with breakfast foods
• Afternoon: Pair with cookies or biscuits
• After Meals: Offer as digestive
• Social Gatherings: Present with dates or sweets

The serving process requires attention to temperature control and proper dilution to achieve the perfect cup of Iraqi tea. Keep teapot warm throughout service to maintain optimal flavor and temperature.

Storage Tips

To maintain the quality of your Iraqi chai ingredients and brew follow these essential storage practices:

Tea Leaves Storage:

• Store loose black tea in an airtight container
• Keep away from direct sunlight heat moisture
• Place in a cool dark cabinet or pantry
• Avoid storing near strong-smelling items
• Use ceramic glass or metal containers

Cardamom Storage:

• Keep whole cardamom pods in an airtight container
• Store in a dark cool place under 70°F
• Avoid grinding pods until ready to use
• Check periodically for moisture or mold
• Use within 6 months for best flavor

Brewed Tea Storage:

• Consume freshly brewed chai within 2 hours
• Do not store brewed tea overnight
• Keep hot tea in a thermos if needed
• Avoid reheating multiple times
• Never refrigerate brewed Iraqi chai

Equipment Care:

• Clean teapots thoroughly after each use
• Dry completely before storing
• Store istikan glasses upright
• Keep kettle descaled regularly
• Stack glass cups with protective layers

Storage Duration	Temperature	Container Type
Loose Tea	12-18 months	Airtight ceramic/glass
Cardamom Pods	6 months	Sealed glass jar
Brewed Tea	2 hours max	Serving vessel

• Store tea leaves below 70°F
• Keep away from stove heat
• Avoid freezing or refrigeration
• Maintain consistent room temperature
• Monitor humidity levels below 65%

For optimal flavor maintain proper storage conditions for all ingredients. Regular checks help preserve the authentic taste of your Iraqi chai components while extending their shelf life.

Conclusion

Iraqi Chai stands as a testament to the rich cultural heritage of Middle Eastern tea traditions. Its unique preparation method focusing on cardamom and strong black tea creates an unforgettable beverage that’s both comforting and invigorating.

Whether you’re seeking a morning pick-me-up or planning to host guests the traditional way incorporating Iraqi Chai will elevate your tea experience. With the right equipment ingredients and techniques you’ll master this beloved drink that has stood the test of time.

Remember that patience and attention to detail are key to crafting the perfect cup of Iraqi Chai. The reward is a distinctive and flavorful tea that connects you to centuries of Middle Eastern hospitality and tradition.