Everything you need to brew Turkey's most beloved tea — Rize tea — perfectly at home.
Rize tea is black tea made from the leaves of Camellia sinensis grown in the high-altitude tea gardens of Turkey's Black Sea region. The vast majority of tea consumed in Turkey comes from Rize and its surroundings.
The characteristic profile of Rize tea: deep reddish-brown color, pronounced strength, slight astringency, and a long-lasting aroma. The right brewing technique is essential to bring out this profile.
In this comprehensive guide, you will find every step for brewing Rize tea at home at its best.
A complete, practical guide for home brewing.
Filtered or boiled-and-cooled water is preferred.
Pass the leaves through a sieve to reduce dust content.
Porcelain is ideal for preserving pure aroma.
Wait 3-5 minutes to bring temperature down to 80-90°C.
Add 1 teaspoon of tea per person.
Over gentle heat, with the lower pot simmering softly.
Rest 2-3 minutes, then serve in thin-walled Turkish tea glasses.
For the perfect brew.
Use quality fine-sieve tea with low dust content.
Never boil the concentrate.
Wash the teapot thoroughly after each serving.
Use fresh tea — store opened packages in airtight containers.
Turkey is among the world's highest per-capita tea consumers, and the majority of that consumption is Rize tea. In a culture that drinks an average of 3-5 cups daily, knowing how to brew correctly is essential.
The quality of Rize tea depends as much on the tea itself as on technique. Dye-free, dust-free, additive-free fine-sieve Rize tea — such as Nayino Tea fine-sieve Rize tea — produces a clear color and clean taste when brewed properly. Low-quality dusty teas turn bitter and cloudy quickly.
Ordering directly from Rize ensures fresh, quality tea and professional results at home.
Dye-free · Dust-free · Additive-free
Order Nayino Tea's authentic fine-sieve Rize tea directly from the source. Place a quick order via WhatsApp or buy securely on Trendyol.
Common questions about brewing Rize tea.
Rize tea comes from a specific cultivar grown in the Black Sea climate. It has a more concentrated strength and a more pronounced aroma profile.
Porcelain or glass teapots are ideal. The traditional double teapot (lower and upper pot) gives the best results.
3-5 cups is a general reference. Adjust based on your personal caffeine tolerance.