Turkish tea

Tea is a cherished beverage in Turkey and among Turkish communities in Northern Cyprus and parts of the Balkans. Most of the tea cultivated in Turkey is sourced from the Rize Province on the Black Sea coast, famously known as Rize tea. In 2004, Turkey ranked among the world's leading tea producers, with an output of 205,500 tonnes and a notably high per capita consumption.

Turkish tea is typically brewed using a distinctive double teapot called a "çaydanlık." It is served in small, tulip-shaped glasses and is traditionally enjoyed without milk. This ritual is deeply ingrained in Turkish culture, having gained prominence in the 20th century as a more affordable and sustainable alternative to coffee. Offering tea to guests is a prevalent and warm gesture of hospitality.

In addition to the classic black tea, Turkish herbal teas are also highly popular, often appreciated for their health benefits. Popular flavors include apple, rosehip, and linden flower, with sage tea being a favorite in the Mediterranean regions. These herbal teas can be found in local herbal shops called "aktar" where one can purchase dried leaves and petals tailored to individual tastes and needs.