B-TR-044

Turkish Black (Rize)

Rize çayı

Orthodox black, from Rize, Turkey.

Black tea

Turkish Black (Rize) is strongest on astringency, bitterness and brightness. Typical tasting words: malt, oak, dry wood, molasses, toast crust. Cultivated extensively on the Black Sea coast following state initiatives in the 1930s and 1940s to establish domestic self-sufficiency. Brewed concentrated in a double teapot (çaydanlık), diluted with hot water to personal taste, and drunk in tulip-shaped glasses with beet sugar.

Also known as Rize Çayı and Turkish Tea.

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The profile

Taste, 0 to 5

sweetness2bitterness3astringency4umami0brightness3body3smoothness2aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity1vegetal0marine0nutty0toasty2malty3honey1spicy0woody3earthy2smoky0creamy0citrus0stone fruit0tropical0cocoa1caramel1

Facts

Origin: Rize, Turkey
Plant: Camellia sinensis var. sinensis
Harvest: late spring to summer, May to August
Elevation: low
Oxidation: 90 to 100%
Roast: unroasted
Leaf: broken
Price band: budget
Availability: everywhere
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: low

Made by: withering, then cutting, then oxidation, then drying, then sorting.

Caffeine

A cup of Turkish Black (Rize) carries a typical estimate of 55 mg of caffeine, within a range of 40 to 70 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3.5 g	95 to 100 °C	5 min, 7 min
Cold brew, 250 ml	3 g	Fridge	10 to 14 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
evening
breakfast
social
after_meal

Pairs with pastry, sweets and cheese. Milk: no. Iced: yes. Sweetener: yes. Good for beginners: yes.