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. Indian tea, being stronger in flavour, does not produce such a rich colour without becoming undrinkable.

Turkish tea is grown in the province of Rize 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.

Althrough electric samovars are available these days, most Turkish households use the practical modern equivalent of a kettle, on which the small teapot rests. Fill the kettle with cold water and put the tea into the teapot ( 1 teaspoonful for each cup and 1 for the pot ). Put thekettle,with the teapot on top, on the heat to boil.

When the water boils, fill the teapot and replace it on top of the kettle, which should still contain plenty of boiling water, and lower the heat to a minimum while the tea brews for about 10 minutes. A popular addition to tea is the grated rind of the bergamot, a variety of lime grown in Antalya on the Mediterranean coast of Turkey . A small pinch of this added to the dry tea will give a delicious distinctive flavour, like that of Earl Grey.

NOTE : THE PICTURE ABOVE HAS BEEN TAKEN BY ME, IN ANTALYA