| This article is part of the series |
| Turkish cuisine Türk mutfağı |
|---|
|
Appetitizers & Salads
|
|
Grilled meats
|
|
Beverages
|
|
Wines
|
|
Related cuisines
|
| Turkey portal |
| Type: | Black |
|
|
|
| Other names: | Çay |
| Origin: | Rize Province, Turkey |
|
|
|
| Quick description: | NA |
|
|
|
Rize tea or çay is the black tea used for Turkish tea. Produced in Rize Province on the eastern Black Sea coast of Turkey which has a mild climate with high precipitation and fertile soil, when brewed it is mahogany in color. People throughout Turkey may drink tea at any time of the day. In addition to being consumed at home, it is served in Turkish cafés by a çaycı (tea-waiter), in small, narrow-waisted glasses. It can be taken strong ("demli" dark) or weak ("açık" light), and is traditionally accompanied by two or three lumps of beetroot sugar.
When the Ottoman Empire collapsed in 1923, the Turks lost Mocha in Yemen, and coffee became an expensive import. They turned to tea instead.