In Türkiye's tea heartland, "tea tourism" is in vogue

by Burak Akinci

ANKARA, June 25 (Xinhua) -- Located in the village of Haremtepe in the northeastern Turkish province of Rize, tea taster Ahmet Albayrak's lush garden offers tea-oriented tours followed by a "tea tasting ceremony."

"We are promoting the vibrant and diverse Turkish tea culture to an increasing numbers of domestic and foreign tourists. During the peak season, over 3,000 people visit our gardens daily," said the owner, surrounded by sprawling green tea plantations.

Türkiye is reported to be one of the biggest per-person consumers of tea in the world. As an integral part in Turkish culture, tea is used for everything from welcoming guests to catching up with friends. It can also be consumed alone, during a perfect time of laid-back moment of relaxation and reflection.

In the misty and mountainous northeastern province of Rize, renowned as the tea capital in the country, several tea gardens offer a unique experience to a growing number of domestic and foreign travelers.

"We have visitors from Arab countries, Europe, Asia, including China, and even from Argentina and Venezuela in Latin America who return home with our tea," Albayrak said.

The area's humid and rainy climate is ideal for growing tea plants, and visitors can learn how to brew and enjoy tea at these gardens.

Albayrak noted that the brewing technique and taste for Turkish tea differs from others.

Brewed in a samovar-style utensil called caydanlik, the typical Turkish teapot, the black tea is enjoyed in small, tulip-shaped glasses. The thin-waisted glass fits in the palm of the hand of the person who enjoys it on cold winter days, he said.

The traditional method of brewing Turkish tea uses a particular "double-boiling" system, with two kettles stacking atop one another, which would be time-consuming to prepare.

Nowadays, some tea experts blended the traditional and modern techniques, adding new elements to tea brewing and drinking.

One of them is Aytul Turan, a tea expert and master brewer from Rize, who also offers tea-tasting tours exploring local culinary traditions of her native province.

"We have adopted a daring approach to Turkish tea culture," producing different varieties of tea and offering tea-centerd activities to visitors, she told Xinhua.

The entrepreneur who has a degree in tea studies from a local university emphasized that in recent years, the number of tourists interested in exploring the region and its rich tea culture has increased exponentially.

"More and more visitors from around the world come here each year, we must be doing something right," she added. ■