About Turkish Tea
Turkey has around sixty decades of tea production experience. Year after year, using this experience, the flavor of our tea has ongoing to better to satisfy tea drinkers.
We use a mix of established cultivation methods along with the modern-day technologies and equipment in our processing so your Turkish tea experience will be a joy.
There are regarding 200 000 smaller tea growers in East Black Sea Region of Turkey. They pick green tea three flush in a year from May to October in highland lands for east Black Sea. Yearly new tea production is about 800 000 tons.
Among 155 000-160 000 tons black tea are produced in Turkey yearly. General Directorate of Tea Enterprises has forty-six tea processing factories and produces 65% of full production. Personal sector have a whole lot of tiny tea processing factories and produces 35% of Turkish tea.
How to make Turkish Tea?
For finest results, lime-free water, a tea-kettle and a ceramic teapot are recommended.
After rinsing the clear teapot with lukewarm water, place in one teaspoon of tea per person, while the water is boiled in the tea-kettle.
Boiling waters from the tea-kettle is put inside the teapot.
The flame below the tea-kettle is made down and the teapot is put onto the tea-kettle so that it boils with the steam underneath.
The tea must brew for 10-15 mins.
The tea is then ready for pouring into the small tea glasses, usually 1/3 or 1/4 full dependent how dark or how lighting you prefer your tea. The tea magnifier is then topped-up with hot waters from the tea-kettle. The pot of tea should then be drunk within twenty minutes.
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