Turkish culture and identity, and how much is influenced by their love of tea?

Turkish tea, sometimes referred to as the national beverage of Turkey, is an integral component of everyday life for Turkish people of all socioeconomic levels because it is a part of their culture, identity, and history.

Turkish tea is a crucial component of Turkish culture since it is the most popular beverage in Ottoman history, a significant component of society, and a symbol of peace and reconciliation. He enjoys Turkish tea.

Therefore, you must be extremely aware of this fact about Turks before visiting Istanbul or any other Turkish city: They adore tea. Given that they spend their entire lives sipping tea, the term “love” may not even be strong enough to describe them. In every area of Turkish culture, drinking tea is considered appropriate conduct.

With the advent of the nineteenth century, tea gained its popularity in Turkey after the high prices of coffee, and it became a favorite drink and an important element in Turkish culture, while it was produced for the first time in the eastern Black Sea region in 1400, the consumption of tea has increased significantly in Turkey since the beginning of the twentieth century, in particular when Mustafa Kemal Ataturk encouraged drinking it instead of coffee to support local production.

Turkish tea has recently been added to UNESCO’s list of the intangible cultural heritage of humanity, with a statement from the organization stating that “the cultivation of tea in Turkey represents an important social custom that reflects hospitality, as well as its contribution to the establishment and preservation of social bonds and is used to celebrate important events and moments in the life of societies.”

Turkish black tea is often made in tiny jugs and served in rose-shaped cups, with a flavor that can be mild or robust depending on the preferences of the user. Turkish people enjoy tea throughout the day, from breakfast to supper.

Turkish tea is also made using a two-story teapot, one for brewing tea and the other for heating water. The tea infusion is diluted with water before being served in customary Turkish tea cups. The portion of the double pot that immediately meets the flame to boil is filled with water at the bottom.

When the water in the lower part of the double pot reaches boiling, some of the heat is transferred to the upper pot, and the double pot is then left for a while continuously boiling over the flame for 15 minutes. Typically, one teaspoon of dry tea leaves is added to the upper pot for each drinker. In order to prevent the bitter taste, the boiling process is often stopped after 30 minutes since the heat generated by the bottom half’s boiling causes the hot water in the upper section to remain at a high temperature.

Turkish tea is known for its many benefits, as it is good for the heart and blood vessels, strengthens the body’s immunity, promotes oral and dental health, also strengthens memory, helps in weight loss, and prevents wrinkles and acne.

The opulent Turkish tea is well-known across the globe for its distinctive flavor and technique of preparation, and its fields that spread along the Black Sea region pique the interest of travelers who want to observe how it is grown, how it develops, and how it is harvested before it is consumed.

According to data from the Ministry of Forestry and Agriculture for the year 2019, the states of the eastern Black Sea basin in Turkey, led by Rize, followed by Trabzon, Artvin, Ordu, and Giresun, are among the most productive states. The total cultivated area is estimated to be 849 thousand dunums (a dunum is equal to one thousand square meters).

In Turkey there are several types of tea, black and herbal tea such as chamomile, eucalyptus, and mango, and there is a very useful tea made from the leaves of the olive tree, and there is black tea mixed with berries, pineapple, lemon, orange, and flowers, and there is fermented black tea, which is mostly used in public places, and is consumed Most of the Turks, as they master the way to prepare it.

A two-piece Turkish teapot is called a Çaydanlık, while a one-piece teapot is called a Demlik.

Since tea is the most popular beverage in Turkish society and Turkish people excel at boiling and serving it, it is possible that people outside of Turkey do not place the same value on tea as Turks do. Tea is regarded as a bridge between strangers and the start of a distinguished conversation between any two people, so Turkish culture places great importance on how tea is made and served.

If you visit Turkey, you will likely be offered a cup or several cups of tea during the day as a welcoming gesture. Do not be hesitant to accept the offer and enjoy the tea’s delectable flavor.

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