Turkish Black tea,Netherlands SIT price supplier

Turkish tea, called cay (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 ( caydanlik ) 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", tavsan kani (literally: rabbit's blood) -- a deep brownish red or weak (Turkish: acik ; literally "light"). Tea is drunk from small glasses to enjoy it hot in addition to showing its colour, with cubes of (Turkish: kesme seker ) 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,with 120,000 tons being consumed in Turkey, and the rest being exported.Furthermore, in 2004, Turkey had the highest per capita tea consumption in the world, at 2.5 kg per person—followed by the United Kingdom (2.1 kg per person). Tea is grown mostly in Rize Province on the Black Sea coast.