Turkish tea culture is more than a taste for a hot drink; it is a lively, everyday part of life, welcome, and social time. In Turkey, tea is a ritual, a reason to talk, and a sign that you are welcome. From busy bazaars to quiet homes, the sound of small, tulip-shaped glasses touching saucers is everywhere. Turkey has the highest tea drinking rate per person in the world. People drink over 3 kilograms of tea a year on average, which is close to four glasses a day. These numbers show how important tea is across the country.
The heart of this culture is sharing and connection. It is not just about thirst; it is about spending time together, building trust, and showing kindness. Tea is offered to guests at home, customers in shops, and friends in tea gardens. This habit also reaches Northern Cyprus and parts of the Balkans, where Turkish-style tea service is common and well loved.
Why Does Tea Matter So Much Each Day?
Tea, or çay, fits into daily life from morning to night. It is the first thing offered to guests and a regular part of family visits, work meetings, and casual chats. People sip tea from sunrise to sunset, using it to start long talks or simple small talk. Accepting tea is a warm “yes” to the host’s welcome.
Tea also brings a calming pause to a busy day. Many shops give free tea to visitors, turning a simple sale into a friendly exchange. Because tea is everywhere, it becomes a living tradition that links people and places. It has even passed coffee in everyday importance, although coffee has a long history in Turkey.
How Did Turkish Tea Culture Grow?
Tea reached Turkish lands by the Silk Road many centuries ago, but it became popular only in the last hundred years. For a long time, Ottoman coffee was the main drink. After World War I and the end of the Empire, coffee imports were costly and sometimes missing, especially after the loss of Yemen Vilayet. These changes opened the door for tea.
The new Republic encouraged tea farming and drinking as a cheaper, steady choice. Trials began in Rize in 1912. With strong state backing in the mid-1900s, tea took hold in homes and markets. This shift changed habits and brought new income to the Black Sea region.
History of Turkish Tea and Its Traditions
The story of tea in Turkey is one of change, pride, and smart planning. While tea has a long global past, its rise in Turkey is recent and very strong. A simple drink became a key part of identity and daily rhythms.
When Did Tea Become Popular in Turkey?
Tea rose in the 20th century, especially after World War I. Coffee was known and loved, but war and lost supply lines made it expensive and rare. Tea filled the gap.
The state promoted growing and drinking tea to replace costly imported coffee. Rize saw early plantings in 1912. By the 1930s and 40s, larger tea fields were running well. This push, together with money concerns, put tea in most homes. By the 1950s, tea was clearly the favorite hot drink.
| Year | Event |
|---|---|
| 1912 | Early tea trials in Rize |
| 1924 | Central Tea Nursery founded in Rize |
| 1930s-40s | Large-scale tea farming expands |
| 1950s | Tea becomes the main hot drink in Turkey |
What Shaped Turkish Tea Customs?
Tea habits grew from money needs, social values, and a special way of brewing. Replacing pricey coffee with local tea was a practical move. But the strong focus on hospitality made tea service feel natural. Offering tea became a kind, friendly welcome.
The çaydanlık (double teapot) shaped how people brew and serve tea. It lets people choose strong (koyu) or light (açık) cups by adding hot water. Tulip-shaped glasses show the color and keep the drink hot. Together, these choices created a tea style that is social yet personal.
How Did Tea Replace Coffee?
Money and politics led the change. After World War I, losing Yemen made coffee costly. The young Republic pushed tea farming in the Black Sea area to avoid dependence on imports.
Experts like Ali Rıza Erten studied growing areas. In 1924, the state opened the Central Tea Nursery in Rize and shared seedlings. As coffee stayed expensive, taste shifted toward tea. From the 1930s on, rising tea fields turned tea from an idea into a daily habit and the main hot drink.
Turkish Tea Production and Growing Areas
Turkey moved from a coffee-focused past to a tea-loving present by building a strong local tea sector. Place and climate made that possible.
Where Is Turkish Tea Grown?
Tea grows along the Black Sea coast. The mild weather, steady rain, and rich soil fit tea plants well. Most Turkish tea still comes from this strip of land, though other spots along the coast also test new fields.
This success meets home demand and lets Turkey sell abroad. High import tariffs, around 145%, protect local farmers and keep the industry healthy.
Rize’s Place in Turkish Tea
Rize, on the Eastern Black Sea, is the main center of Turkish tea. Since the mid-1900s, most tea made in Turkey has been Rize tea. Its climate and soil are ideal for tea plants.
About 70% of Turkish tea comes from Rize. The area has both large factories and many small farms using long-held methods. Tea money helped build roads, schools, and hospitals. Some towns even took tea into their names, like Kadahor to Çaykara and Mapavri to Çayeli.
How Are Tea Leaves Picked and Made Ready?
Harvest runs from May to October. Workers mainly pick by hand, which supports quality standards, including those set by the state-owned Tea Corporation for export.
Fresh leaves go to plants for drying, sorting, and packing. For black tea, the steps are withering, rolling, oxidizing, and drying. The taste is strong, earthy, and slightly tart, different from many other black teas. Alongside classic methods, some growers now try new techniques, eco-friendly farming, and limited green and white teas.
Types and Varieties of Turkish Tea
Black tea, called çay, leads the way, but Turkey also enjoys many herbal and fruit infusions. These meet different tastes and often link to home remedies and comfort.
What Is ‘Çay’ and Why Is It Special?
Çay (said “chai”) is Turkish black tea and the country’s main hot drink. Its flavor is full, earthy, and slightly tart, with a smooth feel. The taste reflects Rize’s climate and the brewing style.
Brewing uses a çaydanlık. The top pot holds a strong tea base; the bottom pot holds boiling water. People pour the base first and add hot water to get strong (koyu) or light (açık) tea. It is served very hot in tulip glasses, usually without milk or lemon. Sugar cubes are common on the side.
| Term | Meaning | Typical Color |
|---|---|---|
| Koyu | Strong tea, less water added | Deep crimson (“rabbit’s blood”) |
| Açık | Lighter tea, more water added | Bright red/amber |
Popular Turkish Herbal Teas
Herbal teas in Turkey are often seen as home remedies more than daily drinks. Many come from folk medicine, and some are now studied by scientists. People buy them at aktar (herbal shops).
- Apple tea (elma çayı): sweet, fruit-based, caffeine-free
- Rose hip (kuşburnu çayı): tart and fruity
- Linden flower (ıhlamur çayı): gentle and calming
- Sage blends (ada çayı): aromatic mixes, several species used
- Yarrow: used for soothing and comfort
- Mountain tea (dağ çayı, Sideritis): often served with honey or lemon
Apple Tea and Other Fruit Infusions
Elma Çayı is made from dried apple or apple concentrate. It is sweet, fruity, and popular with visitors and those who want no caffeine. People drink it on cold days or after meals.
Many in Turkey believe apple tea helps digestion, supports steady blood sugar, aids the immune system, eases coughs, and helps eye health. It is easy to make and often sold as powders or tea bags, which helps exports.
Traditional Herbal Blends: Sage, Linden, Yarrow
Sage tea (ada çayı, “island tea”) is common along the Mediterranean coast. In Turkey, “sage” can mean different local plants: Salvia, Sideritis (mountain tea), and sometimes Stachys. Each has its own smell and feel.
Linden flower tea (ıhlamur) is used for calm and to ease colds. Yarrow is taken for its soothing and cleansing uses, and researchers have even looked at it for endometriosis. Sideritis grows high in the mountains and is often served with honey, lemon, or cinnamon. These blends show a close link between nature, health, and a warm cup.
Making and Serving Turkish Tea
Brewing and serving Turkish tea is a loved habit and a warm welcome. It is more than heating water. It is careful work and a friendly gesture.
What Tools Are Used: Çaydanlık and Tea Glasses
The key tool is the çaydanlık, a stacked double teapot. The bottom pot boils water; the top pot steeps loose tea in a small amount of hot water to make a strong base. This setup makes it easy to choose the strength you like. Teapots may be copper, stainless steel, or glass. Many people favor copper for even heat and a classic look.
Tea is poured into small tulip-shaped glasses called ince belli (“slim-waisted”). Their shape lets you hold the rim without burning your fingers and shows the tea’s rich color. Istanbul’s glassmakers produce millions of these glasses each year. Each glass sits on a small saucer with a teaspoon.
How To Brew Real Turkish Tea
- Fill the lower pot with water and boil it.
- Put loose black tea (often Rize tea) in the upper pot. About 2 tablespoons is common.
- Pour some boiling water from the lower pot into the upper pot, just to cover the leaves.
- Top up the lower pot with fresh water and return both pots to heat.
- Let the upper pot steep gently for 10-15 minutes over the steam.
- Pour the strong base into a glass, then add hot water from the lower pot to taste.
People often describe the ideal strong base color as “rabbit’s blood,” meaning a deep, clear red.
Serving Tips the Traditional Way
- Fill each glass one-quarter to one-third with the strong base.
- Add hot water to reach the strength each person prefers (koyu or açık).
- Offer sugar cubes on the side. Avoid milk or lemon with black tea.
- Serve small sweet or savory biscuits (kurabiye) during afternoon tea.
- Refill glasses often to keep talk and warmth going.
Social Etiquette and Rituals of Turkish Tea Drinking
Tea time in Turkey reflects hospitality, community, and easy conversation. It connects people in villages and cities alike.
Tea Houses (Kıraathane) and Tea Gardens
Kıraathane are classic tea houses, often social spaces for men, like public living rooms with talks and games over glass after glass of tea. Almost every village has one, as important as the local market.
Çay bahçesi, or tea gardens, offer larger, often outdoor spots for families and friends. Big cities prize them as calm places away from busy streets. In Istanbul, areas like Sultanahmet and Taksim draw many visitors. Backgammon is a common game at the table.
Hospitality and Turkish Tea Rituals
Hospitality is a key part of life in Turkey, and tea is its clearest sign. Guests in homes and shops are offered tea right away. Accepting it shows respect and openness.
While there is no strict ceremony like in some East Asian traditions, the brewing and pouring are done with care. The host uses the çaydanlık properly and fills each glass neatly. This shows attention and skill and turns simple serving into a warm social moment.
How Is Tea Shared in Daily Life?
Tea appears everywhere. At home, family members drink it through the day and guests get it at once. At work and in shops, tea is part of daily breaks and meetings. Shopkeepers often serve tea to customers, making talk friendlier and deals easier.
Tea is also present at parties and gatherings. In some villages, sharing tea can mark peace after a dispute. In Erzurum, people practice kıtlama: they hold a sugar cube in the mouth and sip tea over it to sweeten each sip. Regular refills keep the talk flowing.
Economics and Politics of Turkish Tea
Tea is a cultural marker and a major industry. State plans, market forces, and trade rules all shape how it grows and sells.
The Tea Industry’s Role in the Economy
The tea sector is important for the Turkish economy, especially along the Black Sea. Turkey is among the largest tea producers. Output reached about 1.5 million tons in 2019 (dropping to just over 500 thousand tonnes by 2023 due to weather and other factors). In 2019, people in Turkey drank about 1.26 million tonnes at home. Big employers include Çaykur, with about 16,500 workers.
Turkey also exports tea and ranked fifth worldwide in 2017. In 2018, exports were nearly 1,500 tonnes worth 5.7 million USD, with Germany buying the most. High import tariffs near 145% keep the market focused on local tea and support growers.
Major Brands and Local Producers
Many brands and small farms sell tea, but Çaykur is the best-known and largest. This state-owned company buys most fresh leaves and once held a legal monopoly. It can produce over 6,600 tons of tea a day and runs well-known tea gardens, including in Rize.
Private companies entered after the 1980s, adding competition and new products. Still, many trust Çaykur, partly because it pays harvesters on time. In Rize, many small producers keep traditional methods, which adds variety in taste and quality.
Government Policies and Tea Farming
From the start, the state backed tea as a local, affordable drink. It set up nurseries and trained farmers. In the 1950s, leaders supported tea with protective policies, which helped raise incomes in the Black Sea.
Politics brought ups and downs. In the 1970s, inflation and lower commodity prices hurt quality as some growers skipped rules. After the 1980 coup, strict standards came back, improving quality but reducing output at first. In 1983, the end of Çaykur’s monopoly opened the door to private firms. More recently, rules have addressed travel for harvesters during COVID-19 and the effects of climate change on crops.
Myths, Legends, and Symbols of Tea in Turkey
Beyond daily use and trade, tea carries stories and meanings that add depth to its place in Turkish life.
Legends About Tea’s Beginnings
One tale tells of a wise herbalist in the mountains who saw birds eating the leaves of a special bush. He tried the leaves in hot water and discovered a fine drink he called “çay.” Villagers loved it, and the idea spread, linking tea with curiosity and skill.
Another tale mirrors Lu Tong’s Tang dynasty poem about seven bowls of tea. In the Turkish version, each cup for a guest holds a message: one for welcome, two for easing travel fatigue, three for forgetting worries, four for joy, five for a lift in spirit, six for calm, and seven for thanks and farewell. This suggests old ties between Chinese and Turkish tea paths.
Tea as a Symbol of Hospitality
Tea stands for welcome, friendship, and a sense of belonging. Offering tea is more than polite; it shows care and respect. Refilling a glass again and again says, “You are welcome here.”
Sharing tea leads to longer talks and closer ties, whether at home, with friends, or in business. It is a simple act with a big meaning in Turkish life.
Common Questions and Misconceptions About Turkish Tea
People new to Turkish tea often have questions. Clear answers help everyone enjoy it more.
Is Turkish Tea Always Strong?
The base brew in the top pot is very strong and has a deep red color. But the final cup is flexible. You pour some base into the glass and add hot water from the lower pot to get the taste you like.
If you want a light cup (açık), add more water. If you prefer strong (koyu), add less. This setup lets each person choose their own balance.
Why Is Sugar Served Separately?
Sugar cubes come on the side so each person can sweeten to taste. Tea is brewed plain to keep its true flavor.
Milk or lemon rarely go with Turkish black tea, since they can cover its natural taste. Sugar on the side lets people adjust sweetness without changing the core flavor of the brew.
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