Rize tea
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 or weak, and is traditionally served with sugar crystals or a couple of sugar lumps, although it is frequently consumed without any sugar, depending on personal preference.
History
Rize Province is located between the Pontic Mountains and the Black Sea, and is considered to be the "wettest" corner of Turkey; this environment provides a specific ecosystem for tea growing. The land contains many mountain valleys and has been prized for its biodiversity.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.