Turkish Tea (Rize)

About this tea

Turkish tea (Çay) from the Rize province represents one of the world's most distinctive tea cultures. Introduced to the Black Sea coast in the 1930s as a government initiative to reduce coffee imports, tea has become so integral to Turkish culture that Turkey now has the world's highest per capita tea consumption, surpassing even Britain and Ireland.

Grown on the steep slopes overlooking the Black Sea, Rize tea benefits from abundant rainfall, mild temperatures, and rich soil. The terroir produces a unique character different from other tea regions. Turkish tea is processed using a special method that creates small, broken leaves designed for strong brewing. The government-controlled cultivation ensures consistent quality and character across producers.

The flavor profile is robust yet smooth: strong without excessive astringency, naturally sweet undertones despite the strength, and a characteristic reddish-amber color that Turks call 'tav?an kan?' (rabbit's blood). The tea is never drunk with milk but always sweetened with beet sugar cubes. The strength allows for dilution without losing character - crucial for the traditional two-teapot brewing method.

Brewing recommendations: Use a double-teapot system (Çaydanlık) - brew very strong tea in the upper pot using 1 tablespoon (5g) per 250ml with boiling water (100°C/212°F), while keeping water hot in the lower pot. Steep for 15 minutes. Serve by pouring concentrated tea into glasses, then diluting with hot water to taste. Always serve in small tulip-shaped glasses (ince belli) to appreciate the color.

Consumed throughout the day in Turkey, from breakfast to late evening. Always accompanied by sugar cubes (never honey or milk). Pairs with everything from simit (sesame bread rings) at breakfast to baklava for dessert. The social ritual of tea drinking is as important as the beverage itself - refusing offered tea is considered impolite.