Turkish Tea (Çay)

Why tea matters in Turkish culture

Tea is served at breakfast, during work, when visiting friends, in shops and throughout long conversations. Türkiye and Azerbaijan’s “Culture of Çay” was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in 2022, recognising tea as a symbol of hospitality and social interaction. Black tea is the core of that tradition, and Rize on the Black Sea is the country’s best-known tea-growing centre. For the classic everyday brew, explore Turkish Black Tea.

How traditional Turkish tea is brewed

A çaydanlık uses two stacked pots. Tea leaves steep in the upper pot to make a concentrated brew, while the lower pot holds hot water. Each glass can then be adjusted: more concentrate for a darker, stronger tea, or more hot water for a lighter cup. It is traditionally served freshly brewed and hot, often with sugar, and usually without milk. For botanical infusions, see Turkish Herbal Tea.

Black tea, herbal tea, fruit tea and oralet are different

Black tea is made from the tea plant and naturally contains caffeine. Herbal infusions depend on the botanical used and may be caffeine-free, while fruit tea can mean a fruit infusion, a flavoured blend or another prepared format. Oralet is different again: it is generally a fruit-flavoured powder mixed with hot or cold water rather than brewed tea leaves. Check the exact format before ordering. For fruit-led blends, browse Turkish Fruit Tea.

Choosing Turkish tea online

For classic çay, compare loose leaf, tea bags and strength. For herbs or fruit blends, compare ingredients and brewing directions. For instant powders, check sweetness and serving instructions. If you want to compare tea with Türkiye’s other famous hot drink tradition, visit Turkish Coffee. For instant fruit-flavoured powder drinks, see Turkish Oralet.