Rize tea () is the black tea used for Turkish tea. Produced in Rize Province of Turkey which has a mild climate with high precipitation and fertile soil, when brewed it is mahogany in color.
In addition to being consumed at home, it is served in Turkish cafés by a çaycı, in small, narrow-waisted glasses. It can be taken strong (Turkish: demli or dark) or weak (Turkish: açık or light), and is traditionally served with sugar crystals (Turkish: toz şeker) or a couple of sugar lumps (Turkish: kesme şeker), although it is frequently consumed without any sugar, depending on personal preference.
Tea was experimentally farmed in the Rize Province, starting in 1912 as an initiative by the Head of the Chamber of Agriculture, Hulusi Bey. But it was not until around 1945, that Turkish tea plantations in Rize Province were producing sizable crops. There are other regions of tea growing within Turkey, with Rize Province being one of the largest and more successful. By 1947, the first local tea factory was created and by 1958, the first regional tea research institute was created in Rize Province.
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