About this product
Orthodox black tea from Rize Province on Turkey's eastern Black Sea coast, produced from Camellia sinensis grown in the region's characteristic terraced mountain gardens above the Black Sea. Turkish çay is processed as a fully oxidised black tea and brewed in the traditional double-samovar method: a concentrated decoction in the upper pot is diluted to taste from the lower pot of hot water, allowing each drinker to customise strength. Served in the iconic ince belli (thin-waisted) tulip glass without milk but with sugar cubes on the side. Strong, dark, and slightly tannic, Turkish çay is served continuously throughout the day in tea houses (çay evleri), bazaars, and homes as the cornerstone of Turkish hospitality.