Hi I just wanted to start off by saying that Turkish tea is my favorite tea! So if you want to have one I found a recipe you can use
How to make good Turkish tea
- Tea must be stored in closed packages in such a way that it is not affected by humidity and external odors.
- For best results, lime-free water, a tea-kettle and a porcelain teapot are recommended.
- After rinsing the clean teapot with lukewarm water, put in one teaspoon of tea per person, whilst the water is boiled in the tea-kettle.
- Boiling water from the tea-kettle is poured into the teapot.
- The flame under the tea-kettle is turned down and the teapot is placed onto the tea-kettle so that it boils with the steam underneath.
- The tea must brew for 10-15 minutes.
- The tea is then ready for pouring into the small tea glasses, usually 1/3 or 1/4 full depending how dark or how light you prefer your tea. The tea glass is then topped-up with hot water from the tea-kettle. The pot of tea should then be drunk within 30 minutes.
Production of Turkish tea is carried out in a campaign of 6 months between May and October which offers the best climate. It's produced with no chemicals and no chemical additives.
- Withering is the process by which the 70 - 80 % water content is reduced to 50 - 55 % in special baths.
- Rolling is the operation in which the cell extract of the withered tea leaf is spread over the rolled leaf surface, of fresh tea leaves is cut, ground and rolled in various tea manufacturing machinery, and the oxidation process begins.
- Fermentation is the event whereby the black tea acquires the desired color, acridity, brightness, odor, and aroma by changing the biological structure of the chemical compounds existing in the cell extract of the rolled fresh tea leaf as a result of the effect of oxidizing enzymes.
- Drying is the process by which the humidity level of tea leaves rolled and fermented in the drying furnaces is reduced to 3-4% by stopping the oxidation, so that the tea is rendered storable and packagable.
- Sorting is the process by which the dry teas coming out of the furnace are sorted according to thinness, thickness and quality by screening them through the standard mesh wires.