Delicious Routes

Follow the taste-filled routes passing through Anatolia’s four corners…

Olive Tree Route

The olive route is a journey of passion, where you can visit olive groves and olive oil presses, observe the traditional crushing and extraction methods, and taste some local olives. Crossing the olive route, you can savor three common and popular olive varieties in Türkiye: Damat, Memecik, and Milas, help with the harvest, and meet locals who cultivate olive groves for an immersive travel experience.

Türkiye’s relationship with the olive is sacred. And getting in touch with nature along the route, you will soon discover why Türkiye is one of the top 5 olive producers in the world. More for information on the olive route, visit here.

Vineyards of Anatolia

With over 1000 grape varieties, Türkiye ranks 4th in the world for viticulture. The fertile lands offer numerous indigenous grape varieties. Some of the most prominent ones are named Boğazkere, Emir, Kalecik Karası, Narince, and Öküzgözü.

The best time to tour one of Türkiye’s exceptional vineyard routes is between April and early October. Türkiye offers three distinct routes to enjoy a glass of wine made with locally produced, high-quality, and delicious grapes.

The first route starts from Tekirdağ on the Thrace region that is famed for its balanced and crisp produce, following the coast down to the south, ending at Seferihisar. Some of the must-visit stopover spots for great wine include Bozcaada, with 3000 years old viticulture heritage, and Urla, with its ancient grape variety named Urla Karası, that once was thought to be extinct.

The second route is in the famous town of Cappadocia in the Central Anatolian region.

Thriving on Cappadocia’s unique volcanic soil, the grapes produced here feature a rich, full-bodied flavor. While sipping your glass, you can sample the appetizing local delicacies such as Divle Obruk cheese produced in caves 36 meters under the ground.

The last route goes through uncharted Anatolia, where grapes are tested for cold winters and dry summers. Malatya, Elazığ, and Diyarbakır in Eastern Anatolia and Midyat and Mersin in the Southeast offer a red wine-tasting experience that is sure to keep you coming back each harvest season.

A splendid wine-tasting experience awaits you in Türkiye. Click here to learn more about Anatolia's viticulture, vineyards, and wine routes.

Brewed to Perfection: Turkish Tea

To tea or not to tea? That is NOT the question in Türkiye; as in this country, tea is much more than a simple beverage. It is an inseparable part of the local lifestyle, deeply ingrained in Turkish culture.

Before the arrival of tea in 1894, the Ottomans brewed various herbs and consumed them like tea. Tea cultivation began in Türkiye towards the end of the Ottoman period and gained momentum during the Turkish Republic era, especially in Rize, Trabzon, and Artvin. Thanks to snowy winters and cool summers in this part of Türkiye, tea can be produced without pesticides, making it completely natural and organic. This is one of the most important factors distinguishing Turkish tea from those worldwide.

Tea brewing is an art. Just like cleaning your brush and adjusting your canvas before painting, you need to prepare before practising the art of brewing Turkish tea. For a perfect cup of Turkish tea, bring the water to a boil and pour it on the upper decker of the teapot. Then refill the bottom part and wait until it comes to a boil as well. This is a much-needed time to let the hot water infuse the tea and make magic happen. After about 5-6 minutes on low heat, you can check if loose tea leaves are still on the surface. Once all the leaves sink to the bottom, the tea is brewed to perfection. Keep it on low heat; hot water will dilute the brew with each cup.

The perfect colour of Turkish tea is ruby red. The colour you get on your cup depends on your preference. If you like the bitter taste, go for a deep dark tea. The more you dilute it with hot water, the lighter the colour gets and the less bitter it tastes.

Tea can be consumed at any time of the day. If you are on the go, start your day with a cup of Turkish tea, sesame seed rolls called Simit, and creamy cheese to accompany. In the Black Sea region, where the highlands are so breathtaking and time is plenty, you can go for a full table of Turkish breakfast spread featuring regional breakfast delicacies such as Kuymak, all sorts of local cheese, olive, and jam varieties, fresh sourdough bread baked in stone ovens with woodfire, and a glass of ruby red Turkish tea. What an unforgettable experience… Turkish tea is also the best accompaniment to desserts! Whether it is the traditional types with syrup such as Baklava, Künefe, or Ekmek Kadayıfı, or the worldwide classics like waffles or cookies.

Turkish tea culture is a symbol of hospitality, building and maintaining social ties within communities. It is the perfect ritual to connect with loved ones, friends, and neighbours over a cup of freshly brewed tea and an enriching dialogue. Turkish tea is an essential part of daily life and cultural identity. Türkiye and Azerbaijan’s Turkish tea culture is inscribed on the Representative List of the Intangible Cultural Heritage of Humanity as of 2022.

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