For a Turk, a day without Turkish tea, or "çay", is nearly unthinkable. From the richest to the poorest, it transcends social circles, uniting people in moments of connection with family, friends, guests, and even business associates. Its widespread significance across the country led UNESCO to list the Culture of as Intangible Cultural Heritage in 2022, recognizing it as a "symbol of identity, hospitality and social interaction" (UNESCO).
Turkish tea now rivals coffee as one of the most consumed drinks in Türkiye. But it wasn't always this way. Originally introduced from China (the term "Çay" derives from the Chinese word "Cha," meaning "tea"), tea is believed to have found its way to Turkey through the Silk Road during the Ottoman Empire. However, after its initial introduction, years passed before it regained popularity and successful cultivation. The drink that is now so popular across the country only gained its widespread appeal in the late 1900s. Initially, tea cultivation efforts in the Marmara region, specifically in the city of Bursa, faced challenges due to unfavorable climatic conditions. Until the mid-1900s, progress in tea cultivation was slow. However, after the collapse of the Ottoman Empire, the founder of the Republic of Turkey, Kemal Atatürk, encouraged tea consumption as an alternative to coffee, which had become more expensive following the loss of the city of Mocha in Yemen, a major source of coffee, to Turkey. Since then, efforts to cultivate tea in the country continued, and between 1924 and 1937, Turkey saw its first successful tea plantation in the Rize region. The seeds were brought from Georgia, which was part of the USSR at the time (S. Ercisli, "The Tea Industry and Improvements in Turkey").
Over time, Türkiye continued its developments in tea cultivation and production, particularly in the North-East region bordering with the Black Sea. The favorable mountain climate and abundant rainfall in the area contributed to the success of Turkish tea, loved both locally and abroad. Currently, Turkiye stands as the largest tea-consuming country globally and ranks as the 4th largest tea producer. Fascinatingly, Turks consume over 3 kilograms of tea per person annually, with the majority sourced domestically, mainly from the Rize province, renowned for producing the most popular type of tea, Rize black tea (Yahoo Finance). While it is natural for a tea-producing nation to prefer its own product, it's noteworthy that Turkish shops rarely stock teas from other countries, except for occasional appearances of Ceylon tea. While heavy taxes on imported goods, including tea, are a contributing factor, the preference for domestic tea within Turkey and its expanding popularity abroad highlight the strong demand and fondness for the local flavor among Turkish consumers, as well as an increasing interest from foreigners.
It's impossible to overlook the distinctive tulip-shaped glass of tea, a common sight even on the bustling streets, served to workers and business owners alike. Turks enjoy tea multiple times a day, often after every meal. Yet, it's not just the glass that sets Turkish tea apart. The most preferred tea is the strongly brewed variety, known for its robust flavor. While it may initially seem strong to those unaccustomed to it, visitors often find themselves unable to resist ordering çay after a few tries. It's a customary part of daily life in Turkey, with at least a glass or two offered throughout the day.
Tea is brewed using a unique two-tiered teapot, which is called çaydanlık. A typical Turkish tea is brewed exactly in çaydanlık: the bottom teapot is filled with water, while the smaller upper teapot is used for brewing the tea itself. This brewing method allows the tea leaves to open up slowly, revealing their taste without burning, as can happen if the teapot with the leaves is directly applied to the heat. Using a çaydanlık to brew tea has become an essential aspect of tea culture in Türkiye and virtually every household across the country has one to make some fresh tea. The boiled water from the bottom teapot is combined with the strongly brewed tea in the upper teapot, in this way one can adjust the strength of their tea to their preference. In Türkiye, a robust brew is typically preferred, as discussed earlier. Finally, tea is served with sugar cubes, chocolate, or any other sweets according to the individual taste.
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