Tea in Türkiye: Tradition and future

Turkish people are very fond of hot drinks, and tea is the most popular hot drink.

Turkish tea is grown in the eastern part of the Black Sea region, in a town called Rize, and the main variety grown is black tea.

Almost 60% of tea is produced by the state-owned company AYKUR, and as it is a staple drink for Turks, the industry is regulated by the government.

The infusion is prepared in a "Çaydanlik" ("Çay" means "tea" in Turkish) or a stacked two-body teapot.

The lower part is the boiler, and is usually larger than the upper part. The boiler is filled with boiling water, reminiscent of the Russian "Samovar". As in the samovar, a very strong tea is prepared in the upper teapot which is then diluted with hot water from the kettle.

It is served in delicate tulip-shaped glasses. These glasses are called "Ince Belli" which means "with elastic waist and antler" in Turkish.

A little sugar can be added and it is usually consumed without milk.

Tea is drunk at breakfast and after meals in Turkey.

In restaurants and souks it is a complimentary drink and you will not be charged anything for a glass of tea.

Also traditional are some herbal teas that are usually drunk during cold winter days and are very popular with tourists. These are Ihlamur (linden flower tea), Ada çayi (sage tea), Kusburno çayi (rosehip tea) and Elma çayi (apple tea). This last one is the one that most travelers who visit Turkey usually know.

To recall the aromas of Istanbul, we recommend our blend "Souvenirs of Turkey", a fabulous apple infusion with all the flavor of the souk.

Turkish tea market is currently the second largest in the world, and the largest in terms of per capita consumption. Considering that Turkey is one of the booming economies, tea will experience great growth in the coming years, due to its great tradition and also its health benefits.