Turkish tea
Turkish tea ( Turkish çay pronounced [t͡ʃaj] from Chinese 茶 (chá)) is a type of tea , mainly in Turkey and the Turkish Diaspora as well as in North - Cyprus and some Balkan countries is drunk.
Cultivation and preparation
Turkish tea, called Çay , is rize tea , a variant of black tea that is drunk without milk . It is produced on the eastern Black Sea coast, which has a mild climate with high rainfall and fertile soil. Turkish tea is usually made using two pots, called Çaydanlık , stacked on top of each other , which is specially designed for making tea. Water is brought to the boil in the larger lower kettle and the smaller upper kettle is filled with several spoons of tea leaves; then a smaller portion of the water is used to infuse (infuse) and steep the tea to make a very strong tea. When the tea is served, the remaining water is used to dilute the tea on an individual basis, so that each tea drinker can choose between strong (Turkish: koyu; literally "dark", tavşan kanı, literally: rabbit blood - a deep brownish red) or weak (of lighter brown-red - açık ; literally "bright") can choose. The tea, sweetened with lump sugar to taste , is drunk from small glasses to enjoy it hot and to show its color.
In 2004 Turkey produced 205,500 tons of tea (6.4% of the total tea production in the world) which made it one of the largest tea markets in the world. 120,000 tons are consumed in Turkey. The rest will be exported. In addition, Turkey had the highest tea consumption in the world in 2004 with 2.5 kg per person, followed by the United Kingdom (2.1 kg per person). Tea is mainly grown on the Black Sea coast in the Rize province.
background
Tea is an important part of Turkish culture and, despite the country's long history of coffee consumption, it is the most widely consumed hot beverage. Offering tea to guests is part of Turkish hospitality . Tea is most commonly consumed in households, shops, and especially in the tea house, a social gathering place for men. Tea only became the most widely consumed drink in Turkey at the beginning of the 20th century. He was initially regarded as an alternative to coffee, which after the First World War was sometimes unable to get expensive and. After the loss of coffee growing areas (Yemen) as a result of the collapse of the Ottoman Empire, coffee became an expensive import item. On the initiative of the founder of the republic, Ataturk , the Turks turned more to tea, which was easily and sustainably available from domestic sources. Turkish tea is traditionally offered in small, tulip-shaped glasses that are usually held by the rim to protect the fingertips from the heat, as the tea is served boiling hot.
Turkish herbal teas
In Turkey, herbal teas are usually used as herbal medicines. These are very popular with foreign tourists. Apple ( elma çayı ), rose hips and linden blossom ( ıhlamur çayı ) are some of the most popular flavors. Sage tea ( ada çayı, literally "island tea") is the most popular in the coastal region of the Mediterranean . The herbal teas, which are intended for the treatment of most ailments, can be obtained in Turkey in local herbal shops called Aktar (shopkeepers). Dried herb leaves, flowers, shoots, etc. are sold as loose leaves, depending on the customer's needs and tastes.
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Turkish tea
Çaydanlık . A unique device of Turkish cuisine.
Former Turkish MP Emine Ülker Tarhan drinks Turkish tea.
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Web links
Individual evidence
- ↑ About Turkey: Geography, Economics, Politics, Religion and Culture, Rashid and Resit Ergener, Pilgrims' Process, 2002, 0-9710609-6-7, pg 41
- ↑ Sabine Yi among others: The world in a cup of tea. Vienna 1984, p. 43.
- ↑ World tea production reaches new highs
- ↑ Second biggest Tea Market in the World ( Memento of the original from April 21, 2013 in the Internet Archive ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice.
