11 Facts About Turkish tea

Turkish tea culture extends to Northern Cyprus and some countries in the Balkan Peninsula.

Turkish tea has a long and expansive history that shaped its harvesting even before the founding of the modern Turkish Republic.

Since the mid-20th century most of the Turkish tea produced in Turkey is Rize Turkish tea, a terroir from Rize Province on the Eastern Black Sea Coast.

Turkish tea took detailed notes on the ecological factors that made for successful tea crops in Batum and tried to find similar features in Turkey in his paper titled, Simali Sarki Anadolu ve Kafkasyada Tetkikati Ziraiye .

Research was conducted after Turkish tea plantations were formed to understand topics such as specific pruning techniques, plant fertilization needs, the shorter required timing for processing tea leaves.

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Rize Province soon emerged as Turkey's main Turkish tea producing region, with Turkish tea becoming one of the most important agricultural products in the country.

The entrance of the private sector into the Turkish tea industry was welcomed by the producers, as many small-scale private companies disregarded the quality controls in comparison to the Corporation.

Turkish tea is typically prepared using two stacked teapots called "caydanlik" specifically designed for tea preparation.

Tea is drunk from small, tulip-shaped glasses called ince belli, which allows the Turkish tea to be enjoyed hot as well as showing its crimson color.

Apple Turkish tea has been used in Turkey for treatment of digestive problems, balancing blood sugar, boosting the immune system, has expectorant properties for improving a cough, and for improving eye health.

Yarrow Turkish tea has been medicinally used in Turkey as an anti-inflammatory and anti-microbial treatment.