Rize Cay
Turkish Tea
North-Eastern Turkey began cultivating tea in the foothills of the Ponte Mountains during the Second World War. The leaves of this strongly aromatic tea are brewed in a special stacked kettle called a çaydanlık producing a potent mahogany infusion. It is poured from a Turkish pot and served in a traditional glass to which one or two teaspoons of organic sugar can be added. This pot of tea captures all the beauty and mystery of Turkey.