Eco Kolbe

Eco Kolbe

Eco Kolbe is a cottage made of mud and wood in the yard of Gileboom, which has been built in the architectural style of 50 years ago.

One European style toilet with bathroom (all private) is provided in eco Kolbe.

The cottage is equipped with a traditional fireplace and an electric heater (for very cold winter days) and a fan for summers.

Eco-Kolbe has capacity for 4 guests, including 3 traditional style beds and extra coverlet and mattress for the 4th guest.

Steps of renovating eco Kolbe is as follows:

Steps of renovating eco Kolbe

Steps of renovating eco Kolbe

Gileboom is an ecolodge in Gilan province which is located by the Caspian Sea (also called Khazar) and only 20 minutes away from the Hyrcanian jungle.


Rasht, the capital city of Guilan province, joined UNESCO creative cities of gastronomy network.

Not only foods of village where is surrounding Gileboom inherit their taste and smell from Rasht cuisines, but also this region has its own gastronomy (is the study of the relationship between food and culture, art of preparing and serving rich or delicate and appetizing food, a style of cooking of particular region, and the science of good eating [Wikipedia]).

Ghasem Abad’s songs and music

Ghasem Abad’s songs and music are famous in Iran.

Ghasem Abadi dance is inspired by farming tasks performed during rice plantation, harvest, and tea harvesting. This dance is often performed in weddings and festivals.

This ceremony is held in local people’s house of Ghasem Abad village, Gileboom should obtain permission to take part in the ceremony.

Rice Doll (Warzamoshte)


The Gilaks used to roll up the last harvested bundle of rice straw and hang it on one of the pillars in the terrace. They believed it would bless their rice fields.

The name of this rice bundle is warzamoshte, meaning the fist of rice straw which was harvested with the help of a cow.

Mrs. Houri decorates this bundle as a female doll with a golden skirt.

She is from Nahavand. This doll was originally made with wheat straws and its name was wheat doll. Houri has been living in Ghasem-Abad (eastern Guilan village) since many years and uses rice straws to make this doll, which is also called as the rice doll.

This doll has been produced in cooperation with the Puppet and Toy Museum of Kashan.

Mrs Houri and Warzamoshte

Mrs Houri and Warzamoshte

Kiwi Fruit Picking 

Kiwi Fruit Picking 

Goal: Harvesting kiwi fruits and storing them in baskets and boxes

Best time: October. This time may vary depending on the weather and market rates.

The program:

People are divided into two to three-member teams; the farmer gives pruning shears and baskets to the head of each team. The farmer explains about the kiwi plant and methods of caring, pruning and picking kiwifruit. Finally, the teams engage in picking the fruits and storing them in boxes. Duration of the program is one hour. The guests can eat as well as take home some of the fruits they pick.

Sour Orange Blossom Picking


English Name: Sour Orange

Scientific Name: Citrus Aurantium

Goal: Preparing the blossom of Sour Orange

Best time: The second half of May

The Program:

We spread some rectangular cloths under the Orange and Sour orange trees. Then, we shake the branches in full bloom slowly to fall the Sour orange and Orange blossoms. The best way is to cull blossoms.

We dry the orange blossoms so that it is easier to keep it, and then we can use it as herbal tea.

We also use the fresh blossoms to make jams in Gileboom.

The guests collaborate in backing with jams and take their product as a souvenir. 

Raw Materials and Tools: Basket, Colander, A large tray, Gloves, Cloths

Orange Picking

Orange Picking

Goal: Harvesting oranges and storing them in baskets and boxes

Best time: December-February

The program:

People are divided into two to three-member teams. The farmer gives pruning shears, baskets, hooks, and ropes to the head of each team. The farmer explains about the types of oranges and gives tips on picking technique, fixing the ladder on the tree and directing the basket to the bottom of the tree. The customary practices and the special dialect used among the farmers are also explained. Finally, the teams engage in picking the fruits and storing them in boxes. Each group should try to fill at least three boxes in 1.5 hours. The guests can eat as well as take home up to two kilograms of the oranges they pick.

Visit to the Tea Factory

VajarChai Tea Factory

In this visit, the participants get familiar with the process of transforming the tea plant into black and green tea. The benefits of each type of tea are described and the process of producing white tea as well as the differences between organic and non-organic tea are explained. The participants learn to distinguish between the natural tea and artificially flavored teas.

The program’s duration is about 2 hours.

The first harvest of tea plants is carried out in spring (March-May), the second harvest is in summer (June-August) which produces tea with stronger color, and the third harvest is in early fall (September-October). The cold weather in this season increases the sugary material in the tea, leading to tea with less bitterness than the spring harvest. Harvesting takes place every 45 days. The bushes enter a dormancy period in the winter. Cheshan tea factory will be the first factory in Iran to produce white tea.

Types of tea

Generally four types of tea are known in Iran:

  1. Black tea is a type of tea that is more oxidized than oolong, green and white Black tea is generally stronger in flavor than the less oxidized teas. The making process consists of withering, rolling into strips, fully fermenting and drying.
  2. Green tea leaves undergo minimum oxidation during processing. Green tea leaves are non-fermented or very lightly fermented. Several varieties of green tea exist, which differ substantially due to growing conditions, horticulture, production processing, and time of harvest.
  3. White tea is the least processed tea as it undergoes only drying and no fermentation or other processes. It is made of buds and young leaves which have undergone fixation by panning over flames (for polyphenol oxidase inactivation) and then allowed to dry under the sun.
  4. Oolong is a traditional Chinese tea produced through a unique process including withering the plant under the strong sun and oxidation before curling and twisting.

The process of tea production in Cheshan tea factory is as below:

Tea processing chart in Cheshan tea factory

Tea processing chart in Cheshan tea factory