In Türkiye, tea—çay—transcends refreshment to become a cornerstone of everyday life. It is sipped throughout the day, frequently shared after dinner, and at social gatherings, shaping many interactions. Türkiye stands out as the world’s leading per-capita consumer of tea. There are even esteemed tea experts known as “tea masters,” whose craft revolves around producing, promoting, and savoring the beverage as part of daily routines. One notable figure is Ahmet Albayrak, a tea taster and proprietor of Ceceva Tea Gardens in Haremtepe village along the Black Sea coast, an area particularly favorable for tea cultivation. Three years ago, recognizing a rise in consumption, Ahmet and his partner Esra Albayrak opened the gardens to offer visitors a taste of the local leaf.
Why is tea so significant in Türkiye? The popularization of tea in Türkiye is linked to the Silk Road era, when roadside inns—caravanserai—served hot beverages to weary travelers. Over time, tea became a staple for long journeys. Its dominant role today stems from deliberate state efforts in the 20th century to encourage citizens to cultivate tea along the Black Sea coast. For Ahmet and many Turks, tea has become woven into daily routines. “Tea is a timeless drink for Turks,” he notes. “We’re a society that arranges meetings around tea. In workplaces, the term ‘tea breaks’ is commonplace, and Turkish-grown tea naturally suits the palate, enhancing its popularity.” He further explains that the coastal climate’s cold winters—often with snow—act as a natural shield against disease, reducing the need for chemical protection and imparting a notably robust flavor to the leaves.
Where is çay produced? The region around Rize stands as a central hub for Turkish tea. Approximately 60% of Turkish tea is cultivated in Rize, a misty, mountainous corridor along the Black Sea. The microclimate there fosters the ideal conditions for tea growth, though much of the harvest remains for domestic consumption within Türkiye due to high domestic demand.
How do you make the perfect cup of Turkish çay? Turkish tea is brewed using a two-tier teapot known as a caydanlık. Water simmers in the lower section, while a measured amount of hot water and tea leaves steep in the upper chamber. The finished tea is served by diluting it with water in a glass that is characteristic of Turkish serving style. Traditional caydanlık pots can be ornate and crafted from porcelain, steel, or copper, making the brewing process a ceremonial prelude to enjoyment. Cups are typically small, with narrow necks and heat-retaining properties. While tea is commonly enjoyed unsweetened, many prefer to sweeten it with sugar or honey to soften its natural bitterness.
Where are the best places to enjoy a cup of çay? The options are plentiful, starting with Ahmet’s own tea gardens. He also suggests savoring tea at iconic spots along the Bosphorus, İzmir’s coastline, and the Hellespont. For a picturesque view, Istanbul’s Çamlıca Hill offers sweeping sights of the Bosporus, where numerous Ottoman-era tea houses and cafes line the public park, making a cup of çay there truly delightful.
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