In the 7^th-10^th centuries B.C., the Mongol-Tatar tribes introduced tea to Turkey, but it got the status of the main drink much later because the Turkish people preferred coffee for a long time. Tea production in Turkey unveiled in the 1930s. Then tea plantations appeared in the mountainous areas near the town of Rize, the Black Sea coast. Today, most of the local tea is exported worldwide.

Turkey produces black leaf tea, which doesn’t have some particularly high quality. However, it’s used to create excellent liqueurs with a barely perceptible sweet taste. This Turkish tea is said to be very similar to a traditional Georgian drink.

In addition to black leaf tea, Turkey is also famous for its herbal teas. Kinds of tea that are particularly popular with both locals and tourists are tea with apple, wild rose tea or tea with linden flowers. Sage tea is generally considered to be the most popular in the entire Mediterranean region.

Tea parties for the Turks are a way of life that is an integral part of their national culture. Moreover, tea brewing generally resembles cult rituals. Everywhere (in all Turkish offices, shops, cafes, restaurants, private homes, markets and bazaars) tea is offered as a sign of pure Turkish hospitality and sincere, friendly relations.

Turkish tea is served in small tulip-shaped glass cups that have a special rim so as not to burn your hands since this tea is perhaps served too hot. Big mugs are not used for such tea because Turkish tea is too strong. However, tea can be served both weaker (light) and stronger (dark). It all depends on the preferences of the guest for whom this tea is made. Many locals, like some Europeans, prefer to add a certain amount of sugar to their tea, but, for example, milk is not a usual ingredient to traditional Turkish tea.

How to make Turkish tea yourself? Now you will learn all the tricks!

You will need a special kettle (samovar principle: the bottom boils water, and the top is for tea), tea, a glass and about 20 minutes.

1. Selecting tea.

Of course, Turkish tea has many kinds with different tastes. However, they are all united not only by the shape of glass but also by a unique taste: a drop of bitterness, slightly sour taste and astringent flavour. Add sugar to all this (unfortunately, you cannot skip it because Turkish tea always includes sugar).

Mega Tad on the Stolychnyi market sells real Turkish tea of the famous company “Dogus”:

• Filiz Cayı is translated from Turkish as “sprouts of tea”. It means that this tea is fully saturated with the taste of tea leaves.
• Bergamot Aromalı Çay is quality Black Sea tea leaves, which are combined with the bergamot aroma and offered for sale as Doюuş Karadeniz Bergamotlu Bulk tea drink. The aroma of the flowers is soft, so it is different from Earl Gray tea.
• Doğuş Geleneksel Rize is the most suitable blend for Turkish taste with its aroma and taste for those who cannot give up traditional flavours.
• Doğuş Karadeniz Çayı is the unique taste of Black Sea tea and the soft aroma of bergamot that stays in your mouth.
• Doğuş Tiryaki Karadeniz Çayı is tea, which is irreplaceable for tea lovers, with its new blend, and found on the shelves with its wonderful demi-season, wonderful aroma and great taste.

2. Brewing process.

First, fully fill the bottom part of the kettle with water and put it to boil. Then put two heaping tablespoons of tea into the top part of the kettle, which is empty. While the water in the bottom is boiling, the tea in the top part will warm up “dry” and begin to give off its aroma.

As soon as the water in the bottom part boiled, pour it on the tea. Then add two full heaping tablespoons of tea into the middle part of the kettle. We recommend pouring 600 ml of boiling water, as it gets just up to the hole of gooseneck. It is very important to pour it with a thin trickle of water, swinging around, so that all the tea is soaked with water.

After that, pour water into the bottom part (always use the tap water, as it is perfect for these purposes) and put both kettles on high heat. Thus, the water is boiling in the bottom part, and the tea is being brewed in the top one. Of course, the lid should be closed. When the water boils in the bottom part after a few minutes, you can reduce the heat. 15 minutes are usually enough for most kinds of tea.

It’s easy to check the readiness of the brew. Just open the lid and check if the tea leaves have fallen to the bottom or still lie on the surface like a pile. If the tea leaves are on the bottom, it’s great. You can now pour the tea.

3. Pouring and serving tea.

   Remember that sugar is a must for Turkish tea. The right taste can be achieved only with sugar. Sugar dosing in Turkey is simple, as sugar goes in cubes, which have the right size. In Ukraine, sugar cubes are too big, so you have to add sugar sand with spoons. Therefore, add about 2/3 of a regular teaspoon with sugar. Pour the brew in special cups first, right up to the “waist” of the glass. Then add water from the bottom part of the kettle. It should be a strong tea with good colour. By no means, it must be yellow or brown.

   Such tea doesn’t “live” long. In 30-40 minutes, its taste and colour weaken. The ideal taste will appear approximately 25 minutes after the start of brewing.

   So, try new things, experiment, and remember that you don’t always have to travel to the back of beyond to taste your favourite Turkish tea. You can just come to the Stolychnyi market, buy all the necessary ingredients and make it at home!