Rize Çay

History

Turkey is the world's largest per-capita tea consumer, and virtually all of its tea comes from a single small region: the steep, rain-soaked hillsides around the city of Rize on the eastern Black Sea coast. Tea arrived in Turkey remarkably late - it wasn't until 1924, after the collapse of the Ottoman Empire and the loss of coffee-producing territories, that Atatürk encouraged tea cultivation as a domestic alternative to expensive imported coffee. Seeds from Georgia were planted in Rize, and within decades tea had completely replaced coffee as Turkey's national drink. Today, Turks consume over 3kg of tea per person annually - more than double the rate of the United Kingdom.

Processing

Rize Çay is processed as a fully oxidized black tea using a combination of orthodox and CTC-inspired methods. The leaves are withered, rolled, fully oxidized, and dried. Much of the production is semi-mechanized, producing a medium-grade broken leaf tea optimized for the intense double-brewing çaydanlık method. The result is a strong, brisk tea that holds up to dilution - essential for the Turkish brewing style where a concentrate is mixed with hot water to taste.

Tasting Notes

Appearance

Small to medium broken dark brown-black leaves. The liquor, when brewed at concentrate strength, is an extremely dark reddish-brown. When diluted to drinking strength, it's a bright, clear mahogany red. Turks describe the perfect color as 'tavşan kanı' (rabbit's blood).

Aroma

Robust and malty with a toasty quality and hints of dark fruit. When brewed strong in a çaydanlık, the aroma fills the room.

Taste

Bold, brisk, and malty with a pronounced tannin structure that is tempered by dilution. At proper strength, it's full-bodied with a clean, slightly astringent finish. Traditionally served with sugar cubes but never milk. The double-brewing method produces a remarkably smooth result despite the intensity.

Brewing Guide

Western Style

• Leaf: 4–5g per 200ml (concentrate)
• Water: 100°C (212°F)
• Time: 10–15 minutes
• Infusions: Diluted from concentrate

Step-by-step

1. Set up the çaydanlık. A çaydanlık is a double-stacked kettle. Fill the bottom kettle with water and bring to a boil. Place 4–5 tablespoons of tea in the upper pot. Tip: If you don't have a çaydanlık, use a small teapot set on top of your kettle, or brew strong and dilute.
2. Add water and steam. Pour boiling water from the lower kettle into the upper pot over the tea leaves. Refill the lower kettle and return to low heat. Let the top pot steam on top for 10–15 minutes. Tip: The steam from the lower kettle keeps the upper pot hot while the tea slowly brews a strong concentrate.
3. Dilute to taste. Pour concentrate into a tulip-shaped glass, filling about 1/3 to 1/2. Top up with hot water from the lower kettle to desired strength. Tip: Strong tea is called 'koyu' (dark) and weak tea is 'açık' (open/light). Most Turks prefer it somewhere in between.
4. Serve with sugar. Serve in a traditional tulip-shaped glass on a saucer, with sugar cubes on the side. Never add milk. Tip: The tulip glass shape is not just aesthetic - it keeps the top cool enough to sip while the bottom stays hot.

Health Benefits

• High antioxidant content from full oxidation
• Strong caffeine content supports Turkey's culture of sustained alertness
• Contains minerals from the mineral-rich Black Sea coastal soils
• Traditional Turkish remedy for cold weather and fatigue
• The social ritual of tea drinking supports mental wellbeing

Food Pairings

• Simit (Turkish sesame bread ring) - the quintessential Turkish tea companion
• Turkish breakfast spread (kahvaltı) - cheese, olives, eggs, honey
• Börek (savory pastry) for a mid-morning tea break
• Baklava and Turkish delight for afternoon tea
• Simply on its own - Turks drink tea all day, with or without food

Buying Guide

What to look for

• Rize origin designation - the only significant tea-growing region in Turkey
• ÇAYKUR brand is the state-owned producer and a reliable standard
• Tirebolu or Filiz grades for premium quality
• Fresh stock - check packaging dates as freshness matters

Quality indicators

• Uniform dark color in the dry leaf without excessive dust
• Produces a bright, clear liquor when diluted - murky tea indicates poor quality
• Good Rize tea should be brisk but not harsh, even when brewed strong
• Premium grades will have more whole leaf pieces and fewer fannings

Price range: $5–10 for standard ÇAYKUR brands, $15–25 for premium grades, $30+ for artisan single-garden

Storage: Store in an airtight container away from light. Rize Çay keeps well for 12–18 months. In Turkey, tea is purchased frequently and consumed quickly.

Fun Facts

• Turkey consumes more tea per capita than any other country - over 3kg per person annually, nearly three times the UK rate.
• The tulip-shaped glass (ince belli) is so iconic that Turkey is one of the world's largest glass producers specifically to meet domestic tea glass demand.
• The Turkish word for 'breakfast' is 'kahvaltı,' literally meaning 'before coffee' - yet Turks now drink far more tea than coffee.
• An estimated 96% of the Turkish population drinks tea daily, averaging 10+ cups per person per day.
• Rize province is so steep that tea gardens often incline at 60–70° angles, requiring hand-harvesting on near-vertical slopes.

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