After tea caught on in India and China, the taste for it spilled down the Silh Road and into the Middle East by the 15th century, sparking the rise of tea houses known as Chaikhanehs . However, it was not until the 20th century that Iranians began growing their own black tea, making it a nationally embraced beverage, which now welcomes guests and is a crucial element in social life. A silver tray customarily carries in the drink, which is accompanied by a bright yellow rock candy called “Nabat” .The presence of tea in Iranians' lives is so constant that its kettle is kept on a stove burner all day. Every morning, in houses all over Iran, a gas burner flickers to life under a kettle that will continue to boil all day. It boils through morning prayers, lunches of rice and kebabs, afternoon conversation and late into the evening meal, sustaining talk of politics, gossip and news well into the night.Iranians traditionally drink tea by pouring it into a saucer and putting a lump of rock sugar (qand) in the mouth before drinking the tea.