How to prepare Turkish Rize tea
Tea is a vital part of Turkish culture and, despite the country's long history of coffee consumption, it remains the most popular hot drink. Offering tea to guests is a cornerstone of Turkish hospitality.
Perhaps the most famous Turkish tea (çay) comes from the Rize province on the southern coast of the Black Sea. The region's mild climate and abundant rainfall create perfect conditions for tea cultivation. Rize tea is popular primarily in Turkey, Northern Cyprus, and some Balkan countries. Rize tea features a rich flavor, a lovely nutty aroma, and a characteristic deep red to crimson color.
Traditionally, Rize is prepared in a special double teapot called a çaydanlık. You heat water in the bottom pot and place the tea leaves in the top one. After adding a small amount of water, let the tea steep for about 5 minutes to create a strong concentrate. You then dilute this concentrate with water from the bottom pot to reach your preferred strength. Depending on the color of the brew, you can distinguish between strong tea (koyu = dark), a deep brownish-red brew known as tavsan kani (literally "rabbit's blood"), and a diluted, light brew called açik. Serve Turkish tea in small tulip-shaped glasses on a small saucer (very similar to those used by Moroccans for their famous Touareg tea) and sweeten it with beet sugar.
How do we prepare Rize? We recommend using a stainless steel pot heated on the stove. You know the temperature is right when a drop of water sizzles and bounces off the bottom of the pot. Pour the desired amount of tea into the pot and shake it for about a minute. Then, pour boiling water over the tea and let it steep as usual.
If you don't have a stainless steel pot, you can use a pan, for example. Just be careful not to burn the tea—watch its color and aroma (as soon as it smells intensely nutty, it's time to add water). Transfer the toasted tea into an infuser and pour boiling water over it. For a balanced strength, we recommend using 10g of loose-leaf tea per 1 liter of water. Steep for 3-5 minutes to taste.
