Turkish tea

This article is about the general topic of tea in Turkey. For the specific tea variety, see Rize tea.
Turkish tea

Turkish tea served in typical glass on typical small plate.
Type Tea
Country of origin Ottoman Empire
Colour Dark red
Variants Rize Tea

Turkish tea (Turkish: çay pronounced [t͡ʃaj]) is a type of tea that is popular mainly throughout Turkey and the Turkish diaspora, as well as in Northern Cyprus and some Balkan countries.

Introduction

Turkish tea, called çay, is normally Rize tea, a variant of black tea which is consumed without milk, is produced on the eastern Black Sea coast, which has a mild climate with high precipitation and fertile soil. Turkish tea is typically prepared using two stacked kettles called "çaydanlık" specially designed for tea preparation. Water is brought to a boil in the larger lower kettle and then some of the water is used to fill the smaller kettle on top and steep (infuse) several spoons of loose tea leaves, producing a very strong tea. When served, the remaining water is used to dilute the tea on an individual basis, giving each consumer the choice between strong (Turkish: koyu; literally "dark", tavşan kanı (literally: rabbit's blood) -- a deep brownish red or weak (Turkish: açık; literally "light"). Tea is drunk from small glasses to enjoy it hot in addition to showing its colour, with cubes of beet sugar.

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References

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