The tea in Turkey is far more than just a beverage—it is a deeply rooted cultural symbol and a gesture of hospitality that brings people together.
Çay, or Turkish tea, has become one of the most consumed beverages in the country, surpassing even coffee.
This article explores the universe of Turkish tea, highlighting its varieties, from the classic çay to less-known options like small-batch green and white teas.
We will also delve into the traditions and rituals surrounding this beverage, making tea in Turkey a must-know for any tea professional or business.
History and Evolution of Turkish Tea
While more recent than in other cultures, tea’s history in Turkey has profoundly shaped its traditions.
For centuries, Ottoman coffee reigned supreme as the country’s preferred drink. However, its expensive importation and challenges in local cultivation prompted the Turkish government to explore alternatives.
In the 1920s, agricultural development policies encouraged tea cultivation in Rize, a region on the eastern Black Sea coast. The area’s climatic conditions proved ideal for growing black tea (çay), making it a sustainable option for the nation.
As Rize solidified its status as the heart of Turkish tea, plantations expanded to meet the growing national demand. This development transformed not only consumption habits but also strengthened the local economy.

Within just a few decades, çay transitioned from an agricultural novelty to an integral part of daily life and Turkish traditions.
Today, tea is served in homes and social gatherings and symbolises hospitality in restaurants and other welcoming spaces across the country.
Turkish Tea Customs and Rituals
Tea in Turkey is closely tied to social traditions. Offering tea to visitors is a gesture of friendship and respect.
It’s also commonly offered for free in local shops as a welcoming gesture to customers.
Turkish Tea Growing Regions and Production
The heart of Turkish tea production lies in Rize, along the eastern Black Sea coast, a region with perfect conditions for cultivating black tea (çay). Its humid, temperate climate, abundant rainfall, and fertile soil enable the growth of high-quality tea plants.
Rize features both large industrial plantations and small-scale local producers who maintain traditional agricultural practices. This diversity in cultivation methods results in a broad range of teas with varying quality and flavour profiles.
While most of the tea produced is consumed domestically, the rising demand for premium teas has driven some producers to adopt innovative techniques and explore new varieties.
Although Rize remains the primary production area, other Black Sea regions are beginning to experiment with tea cultivation, potentially broadening Turkey’s tea offerings in the future.

Turkish Tea Varieties: Black, Green, and White
Orthodox Black Tea
Black tea is the cornerstone of Turkey’s tea production. Orthodox black tea stands out for its artisanal processing method, which preserves the whole leaf and its original characteristics.
While some areas still use basic harvesting techniques, quality is improving with the adoption of more meticulous practices.
Although historically these teas have been little known outside of Turkey, some producers are beginning to experiment with high-quality teas and sustainable practices, paving the way for international markets.
Turkish Green Tea
Green tea represents a smaller share of Turkey’s tea production but is gaining popularity, especially among consumers looking for lighter, more delicate, and healthier options.
Primarily grown in Rize, particularly in districts like Hemşin, green tea is made from less oxidised leaves to preserve freshness. Turkish green tea has a subtle and herbaceous flavour, less intense than çay.
Its production aligns with the rising demand for sustainable and organic products, a growing value in the international market.
Turkish White Tea
Although less known, Turkish white tea is emerging as a niche option in the industry. Produced in small batches through manual harvesting, it uses only the youngest leaves and buds.
Minimal processing preserves its natural antioxidants, resulting in a tea with a smooth flavour, floral notes, and a delicate texture.
White tea from Turkey is a rarity that reflects farmers’ growing interest in diversifying their offerings. Targeted at specialised markets, it presents an excellent opportunity for distributors seeking exclusive products.
Çay: The Quintessential Turkish Tea
Çay, or Turkish black tea, is Turkey’s national beverage. Its characteristic flavour is both smooth and robust, with less astringency than other black teas. This flavour profile reflects Rize’s unique climate and traditional preparation techniques.

Prepared using a double teapot called a çaydanlık, çay allows for adjusting the tea’s strength, offering either a strong (koyu) or lighter (açık) version. This versatility ensures every cup is a personalised experience.
Çay is served piping hot in small tulip-shaped glasses. This design not only showcases the tea’s amber colour and aroma but also allows for comfortable handling without burning fingers.
Turkish tea is never served with milk but is often accompanied by one or two sugar cubes, maintaining the tradition without altering the tea’s pure and authentic flavour.
Elma Çayı, Apple Infusion
Another popular variety is the so-called “Turkish apple tea”, known as Elma Çayı. It has become one of the country’s favourite infusions.
This infusion is made with dried apple pieces or apple concentrate, giving it a sweet and fruity flavour.
Elma Çayı is particularly popular among tourists and in commercial areas, as its mild and refreshing taste appeals to those seeking a caffeine-free alternative. It is easy to prepare and comes in various forms, including powdered mixes or tea bags, making it ideal for commercialisation and export.
If you are looking for an authentic apple infusion in the Elma Çayı style, explore our Turkish tea, available for wholesale on our B2B Alveus online store.

Conclusion: Business Opportunities with Turkish Tea
Tea in Turkey transcends its role as a mere beverage to become a symbol of cultural identity and a pillar of its agricultural economy. From the richness of its production in Rize to the diversity of its varieties, çay embodies tradition, innovation, and sustainability.
Specialised tea businesses can leverage the appeal of Turkish tea to stand out in the market by offering sustainable, high-quality products with a unique cultural background.
Its versatility in flavour and forms of consumption makes it an ideal choice for markets seeking differentiated and exclusive experiences.