What steeping actually does
Green tea leaves are steamed or pan-fired right after picking, which stops the oxidation that turns black tea dark. That's the whole difference between the two — same plant, different processing. Steep the leaves too hot (boiling water straight off the kettle) and the tea turns bitter and grassy fast; most green teas want water closer to 75-80°C and a short two to three minute steep. Longer than that just pulls out more tannins, not more flavour.
Where it's grown
Most people picture China or Japan, but Iran has its own tea belt along the Caspian coast in Gilan province — cool, humid hills that aren't far in climate from the tea-growing regions further east. It's a smaller industry than the big exporters, mostly sold domestically, but it's a reminder that tea, like dates, is a crop tied hard to a specific patch of geography and can't just be grown anywhere.
Pairing it with dried fruit
A cup of plain green tea is a fairly sharp, sometimes bitter drink on its own, which is why it's often served alongside something naturally sweet rather than with added sugar. Dried dates work well here — the caramel-like sweetness balances the tea without needing a spoonful of sugar in the cup, and the chewy texture is a good contrast to a hot drink. If you're sourcing in Malaysia and want to see what a kilo is actually running at the moment, current listings are here: Harga Kurma Malaysia.
Buying both well
Good tea, like good dates, comes down to freshness and where it was bought. Loose-leaf tea bought from a supplier who turns over stock quickly beats a tin that's been sitting on a shelf for a year — the flavour fades. The same logic applies on the dates side: a wholesaler who moves volume and stores properly gives you a fresher product than one relying on old stock. For a Malaysian supplier, see Pembekal Kurma Green diamond.