OZCAY
First Shoots, 17.6 oz (500 g)

Black tea

First Shoots

17.6 oz (500 g) · about 220 glasses

Made from the tea plant’s youngest shoots — the first growth of spring, hand-picked in the cooperative’s gardens and processed the same day to hold onto their natural freshness.

A careful drying and oxidation brings out a lighter sweetness and a clean, refreshing aroma than the fuller-bodied teas in the range.

Good at any hour — brew it lighter in the morning, deeper in the evening.

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Grown, picked and packed by a cooperative of family growers — Of, Trabzon, since 1989.

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The gardens

Grown above Of, on Turkey’s Black Sea coast.

How to brew

Turkish tea is a concentrate and a dilution.

That’s the whole idea. It means one pot serves a table of people who all want something different.

  1. 01

    Boil

    Fill a kettle. You’ll want more water than seems reasonable.

  2. 02

    Rinse and load

    Warm a small pot with a splash of the boiling water, pour it out, then add one heaped teaspoon of leaf per glass you plan to pour. Don’t be shy.

  3. 03

    Brew long

    Cover with about 1 cup (250 ml) of boiling water. Keep the pot warm — over very low heat, or on the lid of the kettle. Leave it 12 to 15 minutes.

  4. 04

    Pour to taste

    Concentrate into the glass first, then hot water on top. Start at one to three and adjust from there.

Full method →

Our story

Tea took hold on this coast in the late 1930s.

A state project to give a wet, steep region with little farmland a living. Of has rain most of the year and fog most mornings — close to ideal for tea.

Where it comes from →