Why Turkey Drinks The Most Tea Out Of Any Other Country – Tasting Table

Order a tea in Turkey, and you’ll rarely receive a mug with a steeped tea bag. Instead, Turkish tea is served in a small, tulip-like glass called ince belli. The tea is poured into the glass from a two-pot boiler system, one brewing the leaves and the other solely heating water for dilution.

This teapot system is found ubiquitously, a source of the brewed beverage in homes and workplaces, as well as cafes and restaurants. Employers are legally required to have two tea breaks a day, and glasses are served at home as a sign of hospitality. Venture to a shop selling pastries like pistachio-filled Katmer and endless baklava variations, and there’ll be the black tea to accompany. With such accessibility, its no surprise that tea glasses are always full.

Due to steep importation taxes, most Turkish leaves come from the lush Rize Province bordering the Black Sea. The tea’s traditionally bold, with a strong, slightly bitter taste, enjoyed without sugar or milk. Teamakers are starting to pioneer new varieties, however, and a handful of fruit-based sorts are classically enjoyed. However, refer to Turkish tea, and the beautiful dark amber beverage comes to mind. Popular, easy to find, and affordable, it’s the brew that’s propelled Turkish tea consumption to such a global status.