<strong>Tea time: </strong>Turkey is one of the world's biggest consumers of tea. Much of it is grown in the country's lush hills of Rize province, close to the Black Sea.
Tea time: Turkey is one of the world's biggest consumers of tea. Much of it is grown in the country's lush hills of Rize province, close to the Black Sea.
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<strong>Microclimate: "</strong>This place is special," says Kenan Çiftçi, the owner of a tea plantation and cafe in the vertiginously placed village of Haremtepe. "Normally, tea can only be grown in equatorial areas. But the microclimate of the area, lots of sun and rain, means that tea can thrive."<br />
Microclimate: "This place is special," says Kenan Çiftçi, the owner of a tea plantation and cafe in the vertiginously placed village of Haremtepe. "Normally, tea can only be grown in equatorial areas. But the microclimate of the area, lots of sun and rain, means that tea can thrive."
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<strong>A taste of tradition: </strong>Tea is a regular feature of Turkish culture, used for everything from welcoming strangers to catching up with friends.
A taste of tradition: Tea is a regular feature of Turkish culture, used for everything from welcoming strangers to catching up with friends.
Peter Yeung
<strong>New brews: </strong>While Turkey's tea scene has remained unchanged for generations, producers like Lazika, a Rize-based start-up founded in 2016, are beginning to break with tradition. <br />
New brews: While Turkey's tea scene has remained unchanged for generations, producers like Lazika, a Rize-based start-up founded in 2016, are beginning to break with tradition.
Emre Erçin
<strong>Heath benefits?</strong> Lazika uses local ingredients such as yayla flowers from the nearby Kaçkar Mountains, softening the taste and, some locals claim, providing medicinal benefits.
Heath benefits? Lazika uses local ingredients such as yayla flowers from the nearby Kaçkar Mountains, softening the taste and, some locals claim, providing medicinal benefits.
Peter Yeung
<strong>Popular product: </strong>There's clearly an appetite for turning over a new leaf: In 2021, Lazika processed about seven tonnes of hand-picked tea, but production has ramped up considerably and this year it's set to process 25 tonnes. <br />
Popular product: There's clearly an appetite for turning over a new leaf: In 2021, Lazika processed about seven tonnes of hand-picked tea, but production has ramped up considerably and this year it's set to process 25 tonnes.
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<strong>Changing habits: </strong>"Turkish tea is concentrated on the old habits of people," says Lazika founder Emre Ercin. "There's no variation. It's always the same flavor. We want to change this."
Changing habits: "Turkish tea is concentrated on the old habits of people," says Lazika founder Emre Ercin. "There's no variation. It's always the same flavor. We want to change this."
Peter Yeung
<strong>Local leaves: </strong>Lazika works solely with smallholder farmers to produce its organic green and white teas.<br />
Local leaves: Lazika works solely with smallholder farmers to produce its organic green and white teas.
Emre Erçin
<strong>Double boiled</strong>: Brewed in a samovar-style utensil called a çaydanlık, the potent loose-leaf black tea is usually sipped from small, tulip-shaped glasses. The traditional technique for brewing Turkish tea uses a particular "double-boiling" system of two kettles stacked atop one another and can take a long time to prepare.
Double boiled: Brewed in a samovar-style utensil called a çaydanlık, the potent loose-leaf black tea is usually sipped from small, tulip-shaped glasses. The traditional technique for brewing Turkish tea uses a particular "double-boiling" system of two kettles stacked atop one another and can take a long time to prepare.
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<strong>Special brew: </strong>"We always try to create new levels of quality," says Muhammet Çomoğlu, who works for the state-run Rize Tea Research and Application Center (ÇAYMER). "For Turks, tea is one of the most important parts of the daily diet."
Special brew: "We always try to create new levels of quality," says Muhammet Çomoğlu, who works for the state-run Rize Tea Research and Application Center (ÇAYMER). "For Turks, tea is one of the most important parts of the daily diet."
Peter Yeung
<strong>Rize above: </strong>"To live without tea is no life at all," says Hasan Önder, the manager of a bazaar in the city of Rize. "We must celebrate this important part of Turkish life, both among ourselves as well as sharing the delicious story with visitors."<br />
Rize above: "To live without tea is no life at all," says Hasan Önder, the manager of a bazaar in the city of Rize. "We must celebrate this important part of Turkish life, both among ourselves as well as sharing the delicious story with visitors."
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