Tea in Turkey: a drink enjoyed throughout the day
Does the word “Turkey” make you think of coffee? Tea also plays a major role in the country, both socially and economically. Want to learn more about Turkish tea? Stay with us!
The history of Turkish tea
Tea growing in Turkey began in the 1930s, when several dozen tonnes of tea seeds were purchased from Georgia and planted in the Rize region. Rize remains Turkey's largest tea-growing area today. One important government measure in the history of Turkish tea was a ten-year tax exemption for anyone wishing to establish a tea plantation. This made it much easier for farmers to develop land for tea cultivation.
Before long, Turkish tea fields were producing substantial quantities. The industry grew so much that tea production overtook that of the previously more popular coffee. In the 1960s, Turkey began producing tea on a mass scale and joined the world's tea exporters. It is worth noting, however, that much of the tea produced stays in the country to meet domestic demand.
Wondering where Turkey ranks among the world's tea producers? Very highly indeed: fifth place!
Tea-growing conditions in Turkey
The climate in the Rize region, on the eastern Black Sea coast, is particularly well suited to tea bushes. It is both humid and warm, with average summer temperatures around 25°C. Winter brings considerable snowfall and lower temperatures, helping to eliminate potential tea pests. The production process is also described as using no chemicals or additives, which is probably why Turkish tea is often called natural.
Turkey mainly produces black tea, known as çay. Its biggest producers include Çaykur and Çaymer. Green, oolong and white teas are also grown, although on a much smaller scale.
Tea-drinking culture in Turkey
A cup of tea in the morning, at noon, in the afternoon and late in the evening — why not? Turkish people do not limit themselves to one tea break. Annual tea consumption is estimated at as much as 3 kg per person!
You will find a pot of strong tea in almost every Turkish home. This custom is maintained not just for household members, but for visiting guests too. Refusing a cup of tea can be viewed very negatively in Turkish culture.
Good to know
- In Turkey, the period between three and five in the afternoon is a time for tea served with a variety of sweet and savoury treats.
- Hot tea is enjoyed all year round, even in summer when temperatures reach 40°C.
- Black tea is served in distinctive tulip-shaped glasses.
- Although black tea dominates, it is not the only kind you will find in restaurants and cafés. Turkish people also drink linden and rose teas. Visitors are often offered apple tea or infusions with warming spices such as cloves and cardamom.
- A service that may surprise visitors is tea delivery to workplaces and other locations. This is both a way of maintaining tradition and a sign of respect for guests and customers.
- In many Turkish eating places, a glass of tea is served after the meal on the house.
- Brewing Turkish tea is a ritual that can take up to 20 minutes. A special two-part pot called a çaydanlık is used. Water boils in the lower pot, while a concentrated tea infusion is prepared in the upper one. The concentrate is poured into a glass called an ince belli: half a glass, a quarter or less, depending on the desired strength. Filling the glass halfway with concentrate is standard. Hot water from the lower pot is then added. What about sweetening it? Turkish people generally drink their tea with sugar, so if you like sweet tea, you will feel right at home.