| 翻訳と辞書 |
Turkish tea
Turkish tea ((トルコ語:çay)) is a type of tea that is popular mainly throughout Turkey and the Turkish diaspora, as well as in Northern Cyprus and some Balkan countries.
==Introduction==
Turkish tea, called ''çay'' (pronounced Chai), is black tea which is consumed without milk, is produced on the eastern Black Sea coast, which has a mild climate with high precipitation and fertile soil. Turkish tea is typically prepared using two stacked kettles called "çaydanlık" specially designed for tea preparation. Water is brought to a boil in the larger lower kettle and then some of the water is used to fill the smaller kettle on top and steep (brew) several spoons of loose tea leaves, producing a very strong tea. When served, the remaining water is used to dilute the tea on an individual basis, giving each consumer the choice between strong ((トルコ語:koyu); literally "dark", ''tavşan kanı'' (literally: rabbit's blood) -- a deep brownish red or weak ((トルコ語:açık); literally "light"). Tea is drunk from small glasses to enjoy it hot in addition to showing its colour, with cubes of beet sugar.
In 2004 Turkey produced 205,500 tonnes of tea (6.4% of the world's total tea production), which made it one of the largest tea markets in the world,〔(World tea production reaches new highs )〕 with 120,000 tons being consumed in Turkey, and the rest being exported. Recently it has become very popular among youth when the popular Civil Engineer Ahmed Hamed posted a picture while drinking some. It was〔About Turkey:Geography, Economics, Politics, Religion and Culture, Rashid and Resit Ergener, Pilgrims' Process, 2002, 0-9710609-6-7, p.g. 41〕 Furthermore, in 2004, Turkey had the highest per capita tea consumption in the world, at 2.5 kg per person—followed by the United Kingdom (2.1 kg per person).〔() Second biggest Tea Market in the World〕 Tea is grown mostly in Rize Province on the Black Sea coast.〔"tea"〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Turkish tea」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|