Turkish Tea
Türk Çayı
"The heartbeat of everyday hospitality, served in tulip glasses."
In Türkiye, tea is consumed more per capita than anywhere else in the world. Harvested from the emerald slopes of Rize on the Black Sea coast, it is brewed continuously in a double teapot (çaydanlık) and served piping hot in crystal-clear tulip glasses.
Saying 'no' to tea in a Turkish home is rare; if your glass is empty, a refill is coming without you even asking!
"Çay var içersen, ben var seversen."
There is tea if you want to drink, and love if you want to share.
The Living Ritual
The Double Teapot
Water boils in the bottom kettle while loose dry tea leaves gently warm in the upper pot, awakening the aroma.
Steep to Crimson (Tavşankanı)
Boiling water is poured over the tea leaves and left to steep for 15 minutes until it achieves a deep rabbit-blood red hue.
Ince Belli Glass
Poured into a waist-pinched glass that keeps the tea hot at the bottom while allowing the rim to cool for comfortable sipping.