Turkish Black Tea

Which Çaykur tea to choose

Çaykur is Turkey's state tea producer, based in Rize, where the mild, rainy Black Sea climate suits tea growing. Its teas are fine-cut black tea made for long steeping in a two-tier pot.

• Rize Turist (1 kg): a classic everyday blend, and the big pack suits households that keep a pot going all day.
• Altınbaş (500 g): one of Çaykur's best-known blends, a common choice for guests.
• Filiz: filiz means young shoot in Turkish.
• Hemşin Organic (400 g): for anyone who prefers an organic tea.

How to brew it

Boil water in the bottom of a double teapot. Add loose tea to the top pot (around one teaspoon per glass is a good starting point), pour a little boiling water over it and let it steep on low heat for 10 to 15 minutes. Pour the strong brew into each glass and top it up with hot water: more water for açık (light), less for koyu (dark). Turkish tea is served without milk, usually with sugar cubes on the side. Our brewing guide covers each step.

Storing loose tea

Keep tea in an airtight container away from light, moisture and strong smells such as coffee or spices. Once a large pack is open, decanting a week's worth into a small tin keeps the rest fresher. A 1 kg pack of Rize Turist lasts a tea-drinking household a good while, while the smaller packs are a nice way to try a blend before committing.

Light or dark?

Strength is personal. Açık (light) tea is a bright amber, koyu (dark) is close to mahogany, and the classic ideal is tavşan kanı, a clear deep red. If your tea turns bitter, it has steeped too long or on too high a heat; turn the flame down and brew a fresh pot rather than adding more leaves.

Serve it properly

Pour into small glasses on saucers. A matched glass and saucer set for six is the simplest way to get started, and we ship from Toronto to addresses across Canada.