How do Turks make tea? Sultan tea (Turkish composition for colds)

Fans of tea ceremonies will like the Turkish drink, which has become famous all over the world for its taste and healing qualities. The properties have been thoroughly studied, there is no doubt about them. On this basis, many adherents of raw materials are wondering about how to brew it in compliance with all the subtleties. After all, noble tea cannot be lowered into a mug and doused with boiling water, preparatory measures are required. But, first things first.

Turkish tea brewing technology

Prepare all the ingredients in advance. To make a drink using Turkish technology, you will need a metal teapot. You also need a porcelain teapot, granulated sugar to your taste, 6 teaspoons of the tea itself. When everything is ready, we move on.
Pour filtered or bottled water into the kettle, set it on the stove and wait for it to bubble up. There is no need to cover the kettle, we do not use tap water, it contains a lot of chlorine and impurities. In the absence of good water, it is necessary to defend the liquid for a day.
Next, pour the amount of tea according to the recipe into a porcelain teapot, put it on top of a metal teapot. Water will boil in it, thereby warming up the tea leaves. Due to the greenhouse effect, all the flavor notes of the future drink are revealed. The aroma does not disappear, so you can enjoy the tea ceremony in full.
When the liquid starts bubbling in the teapot, pour some into a cold bowl and cool for 3 minutes. Then pour this water into the teapot and place it again on top of the metal container. In no case do not allow the water to boil strongly, so as not to impair the taste of the drink.
Now note 6-9 minutes, in this form the teapot is on the kettle. If you want to get a drink of the highest strength, the teapot is left for a longer period. After the allotted time, stir the contents so that the tea leaves open doubly.
Detect another 4 minutes, continue languishing. If desired, after this period, granulated sugar, honey or maple syrup is added. But some prefer to drink tea without sweetener at all. Pour the finished drug into warmed cups.
For a certain circle of people, tea brewed in Turkish style may seem bitter. In this case, it is not at all forbidden to dilute it with water in any ratio in order to achieve the necessary taste characteristics.
If such a drink sinks into the soul, you can purchase it at the appropriate store or order a special double teapot via the Internet. Then you don't have to contrive with two teapots. The main thing is to observe the subtleties of brewing: tea leaves are preheated in any convenient way.
You can warm up the composition in another way. To do this, he goes to a dry bowl and pours hot water (about 85 degrees). After that, the liquid is drained, the tea leaves are dried with napkins. Repeated (final) brewing is carried out using water of the same temperature, tea is infused for 15-30 minutes. Ready!

According to the rules, the drink is served in small glass containers. These cups resemble the shape of a tulip. At the bottom put 2 small pieces of sugar. Often, glasses are poured with boiling water and only after that tea is poured.
Thanks to the transparent container, you are shown the purity and color of the hot drink. In such tea, floating tea leaves are not allowed. You determine the strength of the drink yourself. As you say, tea will be prepared for you.
In Turkey, the local population is accustomed to drinking exclusively strong drink. Other people may not like this type of tea. Therefore, at the request of the institution, you can brew a light drink or a real strong one with a slight bitterness. Sweets are not served with tea.
It is customary to replace alcoholic beverages with national tea in the homeland. According to statistics, the Turks have been leading the consumption of tea per capita for the last 10 years. Even Morocco and England remain far behind in this respect.

Properties of Turkish tea

The useful qualities of the presented product are almost the same as those of other high-quality and good tea. Some differences may depend only on the type of drink. It can be herbal, fruity, black or green. Also, the characteristics of brewing and the desired effect on the body play an important role.
Distinctive features of this tea is that the plant is grown in favorable mild conditions. Thanks to this, the aroma and taste of the drink are really pleasant and tender. In Turkey, tea has long since replaced classic coffee.
The drink has gained particular popularity due to the fact that it perfectly quenches thirst. The product reveals all the colors in full only after boiling. Hot water will not be able to brew such tea leaves. A quality drink simply will not work.
Turkish tea lacks a pronounced aroma, which cannot be said about Indian or Ceylon tea. The product in question contains a fairly small amount of caffeine. The plant is grown without the use of pesticides and all kinds of chemicals.

Harm of Turkish tea

It is strictly forbidden to drink black tea to people who suffer from glaucoma. Such contraindications are due to the fact that the product contains alkaloids, they increase eye pressure.
It is not recommended to drink the tea in question frequently if you have problems with the cardiovascular system. The drink has the property of thickening the blood. This can lead to blockage of blood vessels.

It is easy to brew tea according to Turkish technology, if you have an idea how it is done. First of all, remember that the leaves are not immediately poured with boiling water. They are first warmed up in any convenient way, then infused in hot water. Since Turkish tea is famous for its beneficial qualities, it must be consumed correctly.

Video: how to brew Turkish tea

Turkey is famous for its tea drinking traditions. Tea has been grown and served here since the Middle Ages, and since the 40s of the 20th century, huge tea plantations have been cultivated in the province of Rize. Turkish-made tea is known throughout the world, and the Turkish tea drinking procedure itself is distinguished by its originality and eccentricity. Several times a day, the Turks brew tea in a special two-tiered teapot called “caydanlik” (chaydanlik). Such a device consists of two separate teapots, placed on top of each other - a small one for tea leaves and a large one for boiling water. Only the use of a special Turkish teapot can give the brewed drink an unusual taste of amazingly delicious Turkish tea.

Features of storing and brewing Turkish tea

The Turkish people are used to drinking a lot of tea during the day, they drink tea at a party, at home, and at work. Turkish tea parties are famous for their soulfulness, slowness and hospitality.

Tea is poured into special tulip-shaped bowls, which have a narrowed neck, which helps keep tea hot for a long time. The drink itself should be quite rich and strong, it is not diluted with milk or honey; instead of jam, sugar and other additives, the Turks add a few mint leaves. The ritual of tea drinking itself stretches for a long time, sometimes for several hours.

Therefore, for a Turkish teapot, a “two-story” structure is important, with the help of which it is possible to keep heat in a container with a brewed drink for as long as possible. There are special tricks for storing dry tea leaves in Turkish houses - real Turkish tea retains its taste and aroma if it is in a dark, dry place where there are no extraneous odors.

How to brew real Turkish tea according to all the rules?

To brew Turkish tea, special utensils are required: a metal teapot for boiling water and a porcelain one for brewing tea leaves. For one teapot of water, 6-8 teaspoons of dry tea and sugar to taste are intended.

1. Fill the kettle with cold water.

The main rule to consider is that the water should not be hard. Water undergoes special treatment, it is also desirable to defend it during the day. Water is boiled with the kettle lid open.

2. Cooking tea leaves.

At a time when the water heats up and begins to boil, the teapot filled with dry tea leaves should be placed on the kettle. The teapot is heated, and the tea is steamed dry, revealing its aroma and thus preparing for further use.

3. Fill the tea with boiled water.

Water for making Turkish tea should definitely be brought to a boil, but you should not let it boil, this spoils all the taste properties of the brewed drink and reduces its benefits. Boiled water is poured into the kettle by one third and left to brew for 5-10 minutes, depending on how strong the finished drink should become.

4. Re-brewing tea.

After the tea has been brewed, the tea leaves are stirred with a spoon and placed on the stove for re-brewing for another 2-3 minutes. Both teapots are simmered for a while so that the tea leaves fully give the drink its aroma and taste.

5. The prepared drink is served to the guests.

Turkish tea turns out to be quite strong, it is served to guests undiluted. If desired, boiled water from the lower teapot is poured into the bowl and sugar is added.

For the preparation of the next portion of tea, it is advisable to use "fresh" water, and not boiled. Once brewed tea has many useful properties and high taste.

Tea is an important part of Turkish culture. In the East, in general, tea drinking is a special ceremony. Turkey is no exception here. When it comes to Turkish tea, it is primarily associated with apple tea. Apple Turkish tea can be fully called a national drink. It is apple tea that is most often brewed in Turkish teahouses and at home.

More recently, until the beginning of the last century, the main drink among the Turks was coffee. But after the First World War, when the Ottoman Empire fell, coffee became very expensive and then tea was offered instead. In addition, the tea was much cheaper, since it was home-made.

Most of the tea produced in Turkey is grown in the east of the country on the Black Sea coast in the province of Riza. It has a mild and humid climate, which makes it possible to grow tea bushes. The first tea plantations appeared here at the beginning of 1920, but only 20 years later Turkey was able to fully satisfy its needs for tea leaves.

Now Turkey is one of the first places in the production of tea. More than 6 percent of the world's tea leaves are harvested and processed here annually. Almost half stays at home, while the rest is exported all over the world.

All Turkish tea comes from a single plant called Camellia Sinensis and is classified as a black tea variety. All tea produced in Turkey can be classified as organic tea, as no pesticides, chemicals or additives are used in its cultivation and production.

Tea production is usually a long process and lasts from the beginning of May until the end of October. Modern production allows you to get a very high quality and fragrant tea full of antioxidants. First, the collected tea leaf is dried and rolled. Then the fermentation process takes place and only after that it is dried and after sorting it is packaged.

Now in Turkey, in addition to the main black tea, a lot of other varieties are produced, including herbal ones. Such tea is usually used as a medicine and is very popular among foreign tourists.

The most popular herbal teas are rosehip tea, linden blossom tea, and of course apple tea. Herbal teas in Turkey are designed to treat many diseases and can be freely found in any local shop called Aktar. In fact, these are herbal shops. Dry leaves of plants, roots, petals are sold in loose form and you can choose your own tea to your taste or according to your needs.

How to brew Turkish tea

Before moving on to the peculiarities of brewing Turkish tea, you need to dwell on the dishes in which tea is brewed, or rather, a structure of two teapots. Turkish tea is brewed with two teapots stacked on top of each other. The lower one is a large teapot and water is boiled in it to dilute the tea.

The upper one, smaller in size, is intended for welding. It is called demlik. This structure itself of two teapots is called chaydanlyk (saydanlık).

Before brewing, the tea is washed and placed in the top teapot. Water is poured into the lower one and when it boils, under the influence of heat, the tea leaves are steamed. The tea leaves are poured with boiling water and water is added to the lower teapot and put back on the stove. While the water is boiling, the tea is steaming. True, something similar to our samovar.

Tea brewing is very strong and everyone chooses the strength of the tea himself. The strongest tea is called koyu, which literally means dark. Less strong - tavshan kana (Tavsan Kani) - the blood of a rabbit. The tea in this case is a deep brownish red. And the weakest - asık , those. light coloured. They drink tea from small cups in the shape of a tulip with refined sugar.

Turkish tea recipe

Making Turkish tea is very easy. First, pour water into the bottom kettle and put it on the stove.

Rinse with cold water 1-2 tablespoons of tea leaves and place in a small teapot, which must be placed on top of a large one. Bring water to a boil and make tea.

Pour water into a large kettle and put this structure back on the stove. After the water in it boils again, you can reduce the heat and leave for another 5-10 minutes so that the tea is better brewed. And you can turn off and leave the tea to brew for a few minutes.

When the brew is ready, pour it through the strainer from the top kettle into a glass. You can drink undiluted tea. But this is a very strong tea. Milk is not added to Turkish tea. Or you can dilute with water to your liking. Put the cubes of refined sugar and enjoy delicious Turkish tea.

You can pour one cup of tea leaves into the lower kettle with water. This is exactly what is done in Turkey. They say that this way the tea will be more fragrant.

Turkish apple tea

Turkish apple tea appeared relatively recently, but won the love of all tea lovers. This kind of tea can be called the national Turkish tea. It is brewed in every home, teahouse, hotel, at work. Each housewife has her own secrets of making such tea. Someone adds cinnamon to it, someone - ginger. You can add other spices and spices orange or lemon, mint or other herbs to it. Here are two Turkish apple tea recipes.

Apple tea with cloves and cinnamon

2 large red apples

1 cinnamon stick

2 cloves

1 tablespoon honey

1 cup sugar (220 grams)

For decoration: mint leaves, apple slices

Prepare apples. Wash and cut. Put chopped apples, cinnamon, which is better to break into several pieces and clove buds, in a saucepan.

Pour one and a half liters of water and put on the stove. Bring to a boil and simmer for about 15 more minutes, until the apples sink to the bottom.

Remove from heat and add honey and sugar. Stir to completely dissolve the sugar and lightly mash the apples.

Leave to chill. Then pour into a jug through a strainer. Serve garnished with mint and an apple slice. You can add ice.

Summer Turkish Apple Tea

For him you will need:

2 large apples (preferably red ones)

1 cinnamon stick

1 tablespoon hibiscus tea

A few mint leaves (optional)

Finely chop the apples. Put all the ingredients in a pitcher: cinnamon, hibiscus, apples and mint. Pour boiling water over and cover the jug with a lid and a towel on top. Leave to stand for a few minutes. The longer the tea is infused, the richer the aroma and taste of the drink. Tea is served cold or warm.

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The very concept of "Turkish tea" is not very quoted in the global tea industry. The fact is that although the Turks learned about tea in the 5th century AD, they began their own production of this drink only in 1938. Currently, this tea is distributed only among the population of Turkic-speaking and Arab countries, such as Iran, Turkmenistan, Tajikistan, etc. It is also popular in Turkey itself, where tea drinking has become a way of life for the local population, which is quite specific to Turkish culture. In bazaars and restaurants, in offices and shops, you will be offered Turkish tea everywhere as a symbol of friendship and hospitality. Of particular interest is the method of brewing this drink, which differs from the usual method of making tea. If you are wondering how to brew Turkish tea, then this article is for you.

It is worth noting that the quality of Turkish tea is noticeably inferior to its Chinese and Indian counterparts. It is clean, scrupulously cleaned of crumbs, homogeneous and not clogged with impurities, tea, due to its natural conditions, resembles Georgian tea, not inferior to it in taste and aroma. Although the aroma in tea is felt weakly, because it is overdried after fermentation and lacks tips. This tea is more interesting precisely because of the way it is brewed.

The Turks invented their own, unlike any other way to brew this drink. For this ritual, a metal (basic) teapot and a porcelain teapot (teapot) are used. Soft water is used for tea. The main kettle is filled with softened water and brought to a boil. The teapot is filled with boiling water from the metal (main) teapot, after which it is again put on the fire, reduced to a minimum, and the teapot is installed directly on this teapot. In a porcelain teapot, before pouring boiling water, pour 4 tbsp. Turkish tea and 2 tbsp. . Water with tea is constantly stirred for 10-12 minutes, necessary for the tea to brew. In such an intricate way, you can achieve brewing tea, namely, steam. This is done in order to retain the tea aroma. The end result is a very strong tea.

But that's not all, in order to strictly observe the traditions of Turkish tea drinking, you need to know not only how to brew Turkish tea, but also how to properly serve it. Turkish tea is served in small transparent cups to show the purity and strength of this drink. Sugar is also added to it. Water from the main kettle is not poured out, but is used individually, in case someone wants to dilute the tea leaves, because each consumer of this drink is offered a choice of strong or weak tea.

It is also worth taking a look at some tips for brewing this drink. In our conditions, special utensils are needed for making such tea, so if you want to treat yourself to Turkish tea, you need to purchase such utensils or use a samovar. It should also be remembered that the water in the main kettle is boiled only once, and is unsuitable for repeated boiling. Also, you can not use an electric heater for boiling, since water should be brought to a boil only on fire. Before use, it is recommended to warm the porcelain teapot by rinsing it with hot water or completely dipping it in boiling water. When putting dry tea in the teapot, it is worth removing nearby products with a strong smell.

In Turkey, tea, along with coffee, is a social drink, replacing alcohol. It is also interesting that for the last decade Turkey has firmly held the lead in tea consumption per capita, ahead of such tea gourmets as the British and Moroccans in this indicator. You too can feel the taste of this unusual drink, because now you know how to brew Turkish tea. Happy discoveries!

"Good tea and a kind soul warm each other."

Tea occupies a strong place in the Turkish worldview and culture, being a sign of friendliness and disposition of the interlocutor or host, being offered to the guest. Tea is drunk a lot, often and everywhere, whether it is a bazaar or a street cafe, or a restaurant hall.

In Turkey, tea became known through the Tatar-Mongolian tribes (618–907). Although the Turks were captured by the fashion for coffee (many are familiar with Turkish coffee), the tea drink remained the main drink for the country.
Tea production in Turkey began mainly in the early years of the Republic of Turkey (circa 1938) and the eastern coast of the Black Sea became the center of tea production. A large number of tea plantations are concentrated around the city Rize and from the Turkish-Georgian border to Trabzon, Arakli, Rize, Karadere and Fatsa (near Ordu). Tea plantations in some places leave the coast for 30 km inland and rise into the mountains to a height of 1000 m.

The first tea factory was built in Turkey in 1947 in Rize, and by 1965 the production of dry tea leaves had already reached such a quantity that it almost completely met the needs of the domestic market for this wonderful drink. At first, the task of buying, processing and selling tea of the year was an absolute state monopoly, then in 1971 these powers were transferred to the Tea Corporation, and only in 1984 the monopoly on tea production was abolished, and the private sector was allowed into the tea industry.
The Turkish tea production process usually takes about 6 months and lasts from May to October. The favorable Turkish climate makes it possible to grow a wonderful tea leaf without the use of chemical fertilizers and other industrial additives. The further processing of the tea leaf up to the production of high-quality dry tea - withering of the tea leaf, twisting, fermentation, drying and sorting - is carried out in factories using modern industrial technologies, and the result is a wonderful black Turkish tea.

An interesting fact is that the Turkish tea market is indeed one of the largest in the world. For example, per capita consumption of black tea in Turkey is 2.5 kilograms per person per year, compared to just 2.1 kilograms per person in the UK. The same applies to tea production. In Turkey, according to 2004 figures, 206 tons of tea were produced, which is 6.5% of the world's tea production.

Turkish black tea (pronounced the same as in Russian) is very popular in Turkey and countries with a Turkish-speaking population. Turkish tea is usually prepared using a double teapot (chaydanlik).

In the lower section of the kettle, water is brought to a boil, after which part of it is poured into the upper part, where a few teaspoons of tea are also added. As a result, a very strong infusion of tea is obtained in the upper teapot.

After that, the brewed infusion of tea is diluted by each for himself according to the fortress with the help of the water remaining in the lower section. In this way, or very strong tea is obtained.

To drink this good drink, an original pear-shaped glass (bardak) is used.

Turkish tea rules
1. Tea should be stored in a tightly closed container so that it does not absorb moisture and foreign odors.
2. To get the most delicious drink, it is recommended to use soft water.
3. Pour the tea leaf with boiling water.
4. After brewing the tea, reduce the heat under the teapot to a minimum, then place the porcelain teapot with freshly brewed tea on top of the boiling teapot to warm the brewed tea over the steam.

5. Brew tea in this way should be 10 - 15 minutes.
6. When Turkish tea is brewed, pour it into glass glasses, pouring tea leaves from 1/4 to 3/4 cup (according to the fortress) and then adding boiling water from the kettle to a whole glass.

Some time ago, a new product appeared on the Turkish market - apple tea (Elma cayi), which aroused particular interest among tourists. Of course, this tea has nothing to do with real traditional Turkish tea - it is caffeine-free, sweet in taste, with a slight apple smell and a little tart taste. The most interesting thing is that the composition of this tea does not include anything that even remotely resembles apples: sugar, citric acid, food essences, citric acid salt and vitamin C.

I invite everyone to real Turkish tea! I will not be modest, my tea is one of the most delicious! I am waiting for everyone in the city of Bodrum, Gumbet. Cafe Cennet.