Turkish tea

Turkish tea (çay) is a type of tea that is popular in Turkey. It is usually prepared using two stacked kettles (çaydanlık) specially designed for tea preparation. Turkish tea is typically served in small, tulip-shaped glasses which allow the drinker to enjoy its strong color.

History

Turkish tea, known as çay, is a significant part of Turkish culture. The tradition of tea drinking in Turkey dates back to the 15th century and the time of the Ottoman Empire. However, it was not until the 20th century that tea became the most widely consumed beverage in the country.

Preparation

The preparation of Turkish tea requires a two-tiered teapot, known as a çaydanlık. The bottom kettle is filled with water and brought to a boil. The top kettle is then filled with several spoons of loose tea leaves, over which boiling water is poured. The tea is allowed to steep for 15 to 20 minutes, and water is added as needed.

Serving

Turkish tea is traditionally served in small, tulip-shaped glasses. The tea is served strong and is often consumed with cubes of beet sugar. It is customary to serve Turkish tea with a view of the water, and it is often accompanied by a small dish of lokum, or Turkish delight.

Cultural significance

Tea plays a significant role in Turkish social and business life. It is customary to offer tea to guests, and it is often consumed during breakfast, after meals, and with desserts. Tea houses (çay bahçesi) are common in Turkey, and they serve as social gathering places where people can meet to drink tea and engage in conversation.

See also

• Turkish cuisine
• Turkish coffee
• Tea culture

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