Tea is the national hot drink of
Turkey - Any place, any time - it is
time to drink black tea, there is no problem it can be a tea garden,
any shop or at home.
Normally we drink 5 tea glasses and we put two cube sugars in it. That is normal for Turkish people. May be you drink like that. If we want to compare a tea glasses with a tea cup, tea glasses is approxiametly %30 percent smller than a tea cup. Some of us drink tea like a family. They live east of Turkey. They are called Erzurumlu who drink at least 30 tea glasses tea. You can think they spend more sugar. No.... They can drink 30 tea glasses with only one sugar. Sugar is hidden under the tongue. That's kind of drinking is called "Kitlama Cay".
There is a Turkish poem of about Erzurumlu tea drinker:
I ate hıngel with pickle, I was on fire *
I drunk thirty, hardly I am satisfied
I thought the samovar was became exhausted
Fill up especially with fresh one give me a tea.
There is a statement in Turkey about tea:
"Tea is produced in Rize, but is drunk in Erzurum. Everyone drinks tea, but Erzurumlu drinks tea another way "
Samovar
A samovar is the best way to make tea, which is one of the most popular beverages in Turkey. Moreover, a samovar is a practical and very elegant addition to the tea table. The water is put in the main body of the samovar, under which there is a small part which contains hot coals to keep the water hot. The small teapot rests on top and the tea, once made, brews in the steam from the simmering water below. Once brewed, the small narrow - waisted tea glasses are filled half - way and then topped up with boiling water from the tap at the lower part of the samovar.
The tea is served in thin glasses in order to show the colour of the tea distinctly. Well - made Turkish tea should be crystal clear and of a deep mahogany - red hue.
Althrough electric samovars are available these days, most Turkish households use the practical modern equivalent of a kettle, on which the small teapot rests. Fill the kettle with cold water and put the tea into the teapot ( 1 teaspoonful for each cup and 1 for the pot ). Put thekettle,with the teapot on top, on the heat to boil.
When the water boils, fill the teapot and replace it on top of the kettle, which should still contain plenty of boiling water, and lower the heat to a minimum while the tea brews for about 10 minutes. A popular addition to tea is the grated rind of the bergamot, a variety of lime grown in Antalya on the Mediterranean coast of Turkey. A small pinch of this added to the dry tea will give a delicious distinctive flavour, like that of Earl Grey. (1)
Normally we drink 5 tea glasses and we put two cube sugars in it. That is normal for Turkish people. May be you drink like that. If we want to compare a tea glasses with a tea cup, tea glasses is approxiametly %30 percent smller than a tea cup. Some of us drink tea like a family. They live east of Turkey. They are called Erzurumlu who drink at least 30 tea glasses tea. You can think they spend more sugar. No.... They can drink 30 tea glasses with only one sugar. Sugar is hidden under the tongue. That's kind of drinking is called "Kitlama Cay".
There is a Turkish poem of about Erzurumlu tea drinker:
I ate hıngel with pickle, I was on fire *
I drunk thirty, hardly I am satisfied
I thought the samovar was became exhausted
Fill up especially with fresh one give me a tea.
There is a statement in Turkey about tea:
"Tea is produced in Rize, but is drunk in Erzurum. Everyone drinks tea, but Erzurumlu drinks tea another way "
Samovar
A samovar is the best way to make tea, which is one of the most popular beverages in Turkey. Moreover, a samovar is a practical and very elegant addition to the tea table. The water is put in the main body of the samovar, under which there is a small part which contains hot coals to keep the water hot. The small teapot rests on top and the tea, once made, brews in the steam from the simmering water below. Once brewed, the small narrow - waisted tea glasses are filled half - way and then topped up with boiling water from the tap at the lower part of the samovar.
The tea is served in thin glasses in order to show the colour of the tea distinctly. Well - made Turkish tea should be crystal clear and of a deep mahogany - red hue.
Althrough electric samovars are available these days, most Turkish households use the practical modern equivalent of a kettle, on which the small teapot rests. Fill the kettle with cold water and put the tea into the teapot ( 1 teaspoonful for each cup and 1 for the pot ). Put thekettle,with the teapot on top, on the heat to boil.
When the water boils, fill the teapot and replace it on top of the kettle, which should still contain plenty of boiling water, and lower the heat to a minimum while the tea brews for about 10 minutes. A popular addition to tea is the grated rind of the bergamot, a variety of lime grown in Antalya on the Mediterranean coast of Turkey. A small pinch of this added to the dry tea will give a delicious distinctive flavour, like that of Earl Grey. (1)
Erzurumlu tea drinker's
