Although tea started to be cultivated in North Turkey, on the foothills of the Ponte Mountains, only during the Second World War, Rize rapidly acquired great popularity in the country as the Turkish way to prepare tea. A red, strongly aromatic, finely ground tea. The dry leaves are first heated in a pot, then steeped in hot water for an extended period. The process produces a dark red-brown infusion in the glass, with a very strong robust taste and a mildly sweet aroma. It is poured from a Turkish pot and served in a glass to which one or two teaspoons of organic sugar are added. Sure to give a lift.