The practice of tea drinking is widespread in many countries. And Azerbaijan is no exception. In this country, with the help of the tea tradition, they show hospitality and respect for guests. Many will be interested in how to brew a tasty drink of saturated color and what to serve with.
Some historical facts
For a long time, tea came to the sunny country from China. In the XIX century the state of affairs changed, since M.O. Novoselov decided to grow trees in experimental plots in the Caucasus.
In 1896, the first tea bush was planted in the Lankaran region of Azerbaijan. In 1900, the first experimental sites appeared. But Azerbaijani tea did not survive in this zone, since in 1920 the whole planted culture perished.
The Soviet government decided to plant land in the Lenkoran and Zagatala regions in 1928-29. In the years 1932-34. plantation bookmark level switched to industrial. Thus began the history of Azerbaijani tea.
1937 became a landmark for Azerbaijan. This is due to the start of production and production of tea leaves. In the future, the USSR, having received good motivation and first success in this field, increased the volume of domestic culture:
- Georgian
- Krasnodar;
- Azerbaijani.
By 1988, the sunny country with which it all began, produced about 38.5 tons of finished tea per year.
However, the collapse of the USSR contributed to the deterioration of market relations in Azerbaijan. The military conflict over Nagorno-Karabakh became another factor that ruined the production of tea culture. Time has passed. The situation has improved thanks to the organization of joint ventures with Turkey and the UAE.
If originally Azerbaijani traditional tea was black long leaf tea, then in subsequent years, foreign investment allowed us to produce mainly green tea.
Today, the following bases for the cultivation and production of culture in Azerbaijan, located in:
- Lenkoransky.
- Astara.
- Lerik.
- Masallinsky.
- Zakatalsky.
- Belokamensky areas.
Tea ceremony in Azerbaijan
Azerbaijani tea is a ritual drink of a sunny country. All important events in the life of citizens are accompanied by the use of this culture. In Japan, England or China, tea ceremonies are observed with great care. There is no such worship and subtlety in Azerbaijan.
In this sunny country, it is customary to drink Azerchay tea from special cups called “armoids”. Translated, this word means "pear-shaped." The shape of the Armuds really resembles this sweet fruit, since the upper and lower parts of the dishes are wider than the expected "waist". People find different explanations for this phenomenon. The most common legends:
- convenient to hold in hands;
- resembles a girl's figure.
However, a scientific explanation can be found: thanks to the narrowed “waist”, tea below cools much more slowly than above. When the drink comes to an end, its temperature at the bottom is approximately equal to the initial one.
By tradition, tea is considered a mandatory attribute of matchmaking. Like many nations, it is not customary in Azerbaijan to ask for the daughter’s hands “on the forehead”. When the matchmakers come to the bride’s house, they speak in hints and ornate phrases. Parents express their response through a tea ceremony. If guests were offered tea with sugar in a cup, then soon you need to prepare for the wedding. If sugar is served separately from the drink, the answer is no.
By tradition, this drink is always served before and after the main course. The hosts will certainly offer tea to their guest, who has come to chat or on business. In the only case, Azerbaijanis will not serve a drink. The reason is as follows: if they do not want to see the guest in the house or consider him their enemy.
Features of the preparation of Azerbaijani tea
To make delicious tea, you need to spend more time, but the result is worth it. To do this, you need:
- Rinse the teapot with boiling water.
- Pour dry leaves and let it brew in a hot bowl.
- Pour tea in half boiling water.
- Cover the dishes with a napkin so that the spout is closed.
- After some time, the drink is shaken, and boiling water is added to the teapot.
- Cover again with a napkin.
- After 5 minutes, Azerbaijani tea is ready to drink.
Treat
In Azerbaijan, it is customary to drink pure black tea or mixed with herbs. A green drink has not come into use; rather, it is a fashion statement. Tea is served without sugar, but the table is full of sweets.
The most common treats are:
- Jam. Serve watermelon, from white dogwood, small paradise apples, young walnuts.
- Baklava. In each area, its own kind of sweetness is preferred.
- Halva. Not the gray mass that is sold in an ordinary store. A real sweet from quality products with a secret in cooking.
- Sheki halva. It is produced and produced only in Azerbaijan. The secret of its preparation belongs to those families that have been engaged in this business for 200 years.
Basic recipes
Since, according to tradition, in a sunny country this drink is prepared in a samovar and then served to guests, there may not be such conditions in another country. But what if you want to try Azerbaijani tea. Recipes are extremely diverse:
- Baku drink;
- darchin tea;
- with thyme and other herbs (mint green and pepper, wild rose, mountain and yellow flowers, etc.);
- zyanchafil tea.
To make Baku tea you need (per 0.5 l of boiling water):
- black long leaf tea - 3 tsp with a slide;
- chopped thyme - 1-1.5 tsp;
- ground oregano - 1-1.5 tsp
Brew like regular tea (you can let it brew more time). In this case, the herbs will reveal their aroma and taste.
To make darchin tea you need:
- crush cinnamon in a mortar and pour into prepared dishes;
- add water, bring to a boil and cook for 5 minutes;
- the broth is filtered through a strainer into another teapot and served with tea leaves (a sweetener is added to taste);
- the color of the drink should be saturated orange.
To make zanchafil tea you need:
- chop the ginger and pour into the dishes;
- pour boiling water and simmer on fire for 4 minutes;
- strain through a strainer into another teapot, serve with tea leaves with sweets to taste;
- the color of the drink should be yellow.
Secrets of Azerbaijani housewives
So, Azerbaijani tea was bought. Features of the preparation are studied. But you need to know a few subtleties that will allow you to achieve a stunningly tasty result:
- You need to take a porcelain teapot. When leaves fall asleep in it, the dishes are placed on a hot dry pan, under which the fire does not burn.
- Under no circumstances should the kettle be cleaned with detergents.
- Alternatively, Azerbaijanis can brew a drink in a separate small bowl over low heat until a frothy “hat” appears.
- Use good and tasty water for cooking.
Tea Party Features
Azerbaijani tea is usually drunk with spices. It is preferable to use:
- cloves;
- ginger;
- cinnamon
- cardamom.
In the summer heat, rose oil (rose water) can be added to the thirst to quench thirst. In order not to spoil its taste, refined sugar or granulated sugar is not added to it. Sweets for tea go bad.
According to tradition, before you take the first sip, you need to dip a piece of refined into it and bite off it. Even old-timers will not remember where this custom came from. According to historical data, tradition originates in the palaces of khans and shahs. To avoid poisoning poisoned in tea, in the dark times of the Middle Ages it was customary to dip sugar in tea. If the drink had a dangerous ingredient, it reacted with sweetness. This is explained by the organic origin of the poisons known at that time. The reaction manifested itself as “boiling” or clouding of the drink.
There is a teahouse in any Azerbaijani city. This is a place where there is absolutely no food, but where you can enjoy an amazing traditional drink. Dried fruits, nuts and sweets can be served at the teahouse. It is believed that only men can visit this institution, so to speak, a kind of club for the strong half of humanity. In the teahouse, affairs and news are discussed, plans are made, they maintain relationships, and they play backgammon.
How to drink Azerbaijani tea?
To do this, you need:
- In order not to burn your fingers, Armuda is placed on a cup holder.
- The temperature of the drink should be high. It is she who allows you to fully reveal the whole bouquet of tea.
- The taste of a properly prepared drink always feels a slight bitterness, as a sign of caffeine.
- Armuda is rinsed with boiling water to preserve a rich and refined aroma. Then 2/3 pour a glass of boiling water, and only after that add a strong tea leaves.
Those who once tasted real Azerbaijani tea will never forget its truly amazing taste and aroma. And the admired reviews of the drink are proof of this.