Tea is an important part of the Turkish culture. Offering tea or coffee is considered to be a sign of friendship and hospitality, at homes, bazaars and restaurants, usually, after a meal. Despite its popularity, tea became the widely consumed beverage of choice in Turkey only in the 20th century. It was initially encouraged as an alternative to coffee, which had become expensive and at times unavailable in the aftermath of World War I. Upon the loss of territories after the fall of the Ottoman Empire, coffee became an expensive import. At the urging of the founder of the republic, Atatürk, Turks turned more to tea as it was easily sustainable by domestic sources. Turkish tea is traditionally offered in small tulip-shaped glasses which are usually held by the rim, in order to save the drinker's fingertips from being burned, as the tea is served boiling hot.
Today Istanbul restaurants and cafes serve not only Black Tea, produced on the eastern Black Sea coast, but herbal teas as well: apple (elma çayı), rose hip (kuşburnu çayı), and linden flower (ıhlamur çayı) being the most popular flavors.
Elma Çayı is a healthy tea, containing many minerals and acids, and is prepared from apples, oranges, cinnamon and cloves. The apples and oranges are not peeled and the seeds are not removed, they are just cut into four pieces and simmered in water together with cinnamon stick and cloves. When the fruits are ready, the tea is poured in tea glasses. It is usually served with honey, and a Turkish dessert also goes well with it.
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Turkish tea, en.wikipedia.org
Elma Cayi - Turkish Apple Tea, priyaeasyntastyrecipes.blogspot.com
Elma Cayi - Apple Tea Recipe, www.yemek-tarifi.info