Çay

Çay is the Turkish term for tea, a hot beverage produced by infusing leaves of the Camellia sinensis in water. In Turkey, çay is a central part of daily life and social interaction, consumed across generations and regions at almost every meal and informal gathering.

Most Turkish tea is black tea, processed through the traditional oxidation and drying methods typical of black teas. Production in Turkey is concentrated along the eastern Black Sea coast, with Rize and surrounding districts playing a leading role. The country developed a large-scale, state-supported tea industry in the 20th century, and today Turkey ranks among the world’s top consumers of tea per capita.

Turkish tea is commonly prepared and served in a çaydanlık, a two-tier teapot. Water boils in the lower pot while a concentrated brew steeps in the upper pot. The resulting strong tea is then poured into small tulip-shaped glasses and diluted with hot water from the lower pot to achieve the desired strength. Tea is frequently enjoyed with sugar and is often accompanied by small snacks such as simit or pastries.

In social and hospitality contexts, offering çay is a customary gesture. It is served during conversations, business meetings, and family gatherings, and is widely considered an essential element of Turkish hospitality. While most çay is consumed plain or sweetened, some drinkers add lemon or milk depending on regional preferences.