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A samovar is the best way to make tea, which is one of the most popular beverages in Turkey. Moreover, a samovar is a practical and very elegant addition to the tea table. The water is put in the main body of the samovar, under which there is a small part which contains hot coals to keep the water hot. The small teapot rests on top and the tea, once made, brews in the steam from the simmering water below. Once brewed, the small narrow - waisted tea glasses are filled half - way and then topped up with boiling water from the tap at the lower part of the samovar.

The tea is served in thin glasses in order to show the colour of the tea distinctly. Well - made Turkish tea should be crystal clear and of a deep mahogany - red hue. İndian tea, being stronger in flavour, does not produce such a rich colour without becoming undrinkable.

Turkish tea is grown in the province of Rice on the eastern Black Sea coast, which has a mild climate with high precipitation and fertile soil. The finest tea you can find is served in the cafes of Rize.

The water used for tea - making is almost as important as the tea itself. Chlorinated, hard and other poor quality waters will result in cloudy tea and impair the flavour. The best is fresh spring water.
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Only levels slightly edited in PS.