Ceai Turcesc

CEAI TURCESC
Ceaiul meu de zi cu zi, la birou, este in principal un Earl Grey sau un ceai verde rece (vara),
dar ceaiul meu de suflet ramane cel turcesc, deoarece il asociez cu una dintre activitatile
mele preferate all times, si anume sailingul. Acest ceai este preparat traditional in doua ibrice
suprapuse, mai intai se fierbe apa in cel de jos in timp ce frunzele de ceai se incalzesc pe
uscat in ibricul de sus, apoi se toarna o parte din apa fierbinte peste frunze si se obtine o
infuzie foarte tare care se poate dilua putin cu restul de apa fierbinte (dupa gust) si care mai
apoi se serveste in niste paharele de sticla cu forma specifica, alaturi de niste cuburi de zahar.
Turkish tea
Aluminium aydanlk. A unique

instrument of Turkish cuisine.
Turkish tea served in typical glass

on typical small plate.
Type
Tea
Country of origin Ottoman Empire
Colour
Dark red
Variants
Rize Tea
Turkish tea (Turkish: ay) is a type of tea that is popular mainly throughout Turkey and the Turkish
diaspora, as well as in Northern Cyprus and some Balkan countries.
Introduction
Turkish tea, called ay (pronounced Chai), is black tea which is consumed without milk, is produced on the eastern Black Sea
coast, which has a mild climate with high precipitation and fertile soil. Turkish tea is typically prepared using two stacked kettles
called "aydanlk specially designed for tea preparation. Water is brought to a boil in the larger lower kettle and then some of the
water is used to fill the smaller kettle on top and steep (brew) several spoons of loose tea leaves, producing a very strong tea.
When served, the remaining water is used to dilute the tea on an individual basis, giving each consumer the choice between strong
(Turkish: koyu; literally "dark", tavan kan (literally: rabbit's blood) -- a deep brownish red or weak (Turkish: ak; literally
"light"). Tea is drunk from small glasses to enjoy it hot in addition to showing its colour, with cubes of beet sugar.
In 2004 Turkey produced 205,500 tonnes of tea (6.4% of the world's total tea production), which made it one of the largest tea
markets in the world,[1] with 120,000 tons being consumed in Turkey, and the rest being exported.[2] Furthermore, in 2004, Turkey
had the highest per capita tea consumption in the world, at 2.5 kg per personfollowed by the United Kingdom (2.1 kg per
person).[3] Tea is grown mostly in Rize Province on the Black Sea coast.[4]
Background
Tea is an important part of Turkish culture, and is the most commonly consumed hot drink, despite the country's long history of
coffee consumption. Offering tea to guests is part of Turkish hospitality. Tea is most often consumed in households, shops and
mostly kraathane, which is social congregation of Turkish men. Despite its popularity, tea only became the widely consumed
beverage of choice in Turkey starting in the 20th century. It was initially encouraged as an alternative to coffee, [citation needed] which
had become expensive and at times unavailable in the aftermath of World War I. Upon the loss of southeastern territories after the
fall of the Ottoman Empire, coffee became an expensive import. At the urging of the founder of the republic, Atatrk, Turkish
people turned more to tea as it was easily sustainable by domestic sources. Turkish tea is traditionally offered in small tulipshaped glasses which are usually held by the rim, in order to save the drinker's fingertips from being burned, as the tea is served
boiling hot.
Turkish herbal teas
In Turkey, herbal teas are not considered true teas, but are used as herbal medication. They are mostly popular with tourists [citation
needed]
with apple (elma ay), rose hip (kuburnu ay), and linden flower (hlamur ay) being the most popular flavors. Sage tea
(ada ay, literally meaning "island tea") is most popular in the Mediterranean coastal region. In Turkey, herbal teas for most
ailments can be found in local herbal shops. Dried herbal leaves, petals, shoots, etc. are sold in loose-leaf according to each
customer's need and taste.
A aydanlk is a tea kettle designed specifically to make Turkish tea. The lower part is used to boil the water
and the upper part, sometimes called demlik is used for the concentrated tea. The body is traditionally made
of brass or copper, occasionally also silver or gold. Though, recently, aydanlk is also made from stainless
steel, aluminium, or ceramics with plastic, steel or aluminium handles. Tea is poured first from the 'demlik'
and then diluted to the desired level with plain boiling water from the lower tea kettle.

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CEAI TURCESC

Aluminium aydanlk. A unique

Turkish tea served in typical glass

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