The Turkish black tea complex

Turkey is bordered by the Black Sea in the north, the Mediterranean Sea in the south, Syria and Iraq in the southeast, the Aegean Sea in the west, and borders with Greece as well as Bulgaria, and Georgia, Armenia, Azerbaijan and Iran in the east, is a country straddling the two continents of Europe and Asia, with a unique geographical location and pleasant climatic conditions, making Turkey a tourist paradise.

Turkish locals drink tea with a lot of characteristics. In the morning, a cup of tea on an empty stomach is a must. In Turkey, as long as there is a small store, there is a tea cabinet tea stall. As long as there is a lively place, there are tea vendors, tea sellers shuttle in the crowd, built into a landscape. Government, business, factories have a dedicated person responsible for cooking tea, selling tea and tea delivery. School teachers' offices are also equipped with a special electric bell, if you want to drink tea, just ring the bell and someone will deliver tea.

Turkish people like to drink black tea. In every manisa restoranlar restaurant of the country, you can find çay evi (tea house) or çay bahçesi (tea garden). The size of the glass and the taste of the tea will be very standard.

Turkish black tea is prepared in an extremely characteristic double-layered Turkish teapot. The small teapot is filled with appropriate dried tea leaves, which are first washed with water and the washed water is strained out through the spout of the pot. Fill the large teapot with water, stack the small teapot on the spout of the large teapot, and boil the water over high heat until it boils. In this process, the fragrance of the tea leaves in the small teapot is toasted. The boiling water in the large teapot is then rinsed high into the small teapot and the large teapot is filled with water again. Continue to put the upper and lower two teapots stacked together and gradually boil the water in the large teapot with low heat until it boils again. Tea boiled off the fire to wait a few moments, wait for the boiling tea to silence, and then start pouring tea.

When pouring tea is also very delicate, the mouth of the glass is placed with a strainer, usually first pour half of the tea in the small teapot, and then pour half of the boiling water in the large teapot. Experienced housewives are very easy to mix the amber-colored black tea of moderate strength. Usually Turks also add two cubes of sugar. In eastern Turkey, a harder sugar cube is placed on the tongue before drinking the tea, rather than being added directly to the tea. If you still feel that the tea is too strong, you can ask for "achek" (lighter), or add a little more water.

Many times, people drink tea while eating sesame bagels or pies and other snacks at istanbul en iyi restoranlar restaurant .For foreigners who are new to Turkey, Turkish black tea is more like a gift. It is like a Hawaiian lei, which is given at the moment of arrival or departure to symbolize friendship. It is also like the Tibetan compatriots in Tibet, China, who give the Hada to their guest friends. In Turkey, a foreigner is offered a cup of tea whether in a brother's house, on a long distance bus, or after a meal in a restaurant. This shows how much they rely on black tea.

Turks drink black tea without regard to the variety of tea and the origin of the tea. As long as it is tea, the price is right, they buy it immediately. They pay more attention to the technique of brewing tea. When cooking tea, as long as the kung fu is good, cooked tea will be transparent, fragrant, sweet and delicious.

When cooking tea, they mostly use glass cups, small spoons, small plates. When boiling tea, a large and a small two copper pots, first the large teapot placed on the charcoal stove to boil water, and then the small teapot on the large teapot, the amount of tea about 1 gram of tea 30 to 50ml of water (1:30 or 50) ratio put. When the water in the big teapot boils, the boiling water is rushed into the small teapot with tea, and after 3 to 5 minutes, the strong tea juice in the small teapot is poured into each small glass with varying amounts of tea juice according to the needs of each person's tea strength, and then the boiling water in the big teapot is rushed into the small teacup with the strong tea juice until it is seven or eight minutes full, add some sugar, stir a few times with a small spoon, so that the tea, water and sugar are mixed and then drink.