Tea culture in Azerbaijan: traditions and customs. The history of the emergence of Azerbaijani tea

From the history of Azerbaijani tea

Azerbaijani tea is one of the varieties of tea culture that grows on the territory of the republic. Azerbaijani tea appeared relatively recently - in the 19th century with the light hand of M. O. Noveselov, who planted the first tea bushes in the Lankaran region. Four years later, the first tea plantations appeared in Azerbaijan, which, to the great regret of biologists and tea lovers, could not take root and died in 1920. But botanists were not going to give up at all and planted tea plants in Azerbaijan again and again. In the end, the efforts of hardworking agronomists and scientists were crowned with success. In 1932, on the site of the first experimental plantings - in the Lankaran region - tea plantations were created, which soon gave a good harvest. They decided to plant tea bushes in the Zakatala region, where the plants also took root well.

At first, the production volumes of Azerbaijani tea were rather modest, but every year more and more samples of the aromatic drink were supplied to the market. Gourmets highly appreciated the flavor characteristics of Azerbaijani tea, so the decision to give new territories of Azerbaijan for plantations was a reasonable decision. In 1982, the production of Azerbaijani tea was carried out on a global scale, because by that time the product was supplied to such countries as the GDR, Finland, Poland, Bulgaria, Syria, Mongolia, Iran, and so on. Many wanted to buy Azerbaijani tea in those years, so the volume of the drink produced in 1988 amounted to 38.5 thousand tons. By the way, Azerbaijani tea accounted for about 70% of all tea in the USSR, taking into account the fact that a huge part of it was supplied abroad.

But soon hard times came for Azerbaijani tea: with the collapse of the Soviet Union, many factories for the production of the drink were closed, so in the early 90s of the last century it was almost not produced. Only by the beginning of this century there were changes for the better: in 2004, a large-scale campaign for the socio-economic development of the regions of Azerbaijan was launched, during which it was planned to establish tea production. The return of Azerbaijani tea to its former positions was also facilitated by the cooperation of local tea producers with enterprises from the UAE and Turkey.

Nowadays, Azerbaijani tea is exported mainly to Russia - about 8,000 tons of the product is sold within our country. In addition, Azerbaijani tea is supplied to Georgia, Dagestan and Turkey, and the rest of the tea products are sold on the domestic market. Tea in Azerbaijan is still cultivated in the Lankaran region. In addition to this area, it is grown in Belokan, Astara, Massalinsky, Zakatala and Lerik regions.

Features of the preparation and use of Azerbaijani tea

Many connoisseurs agree that, in terms of its characteristics, Azerbaijani tea is in many ways similar to Chinese varieties of aromatic drink. The taste of Azerbaijani tea is harmonious and even, and the aroma is quite soft, but rich. The color of the drink can tell a lot about its bouquet - brewed Azerbaijani tea should not be pale. In the homeland of the drink, the color of tea is compared with the feathers of a red rooster, so the rich shade of the delicacy is a guarantee of its noble taste.

In Azerbaijan, it is customary to brew tea very strong, while it is not diluted with water. To many of us, such a drink may seem tart and bitter, as we are used to less concentrated tea.

To brew tea in Azerbaijan, teapots with a volume of 0.5 and 1 liter are used. Aromatic herbs are often added to the product: sage, mint, thyme, etc. To give the drink a spicy note, a small amount of spices are put in the tea leaves - for example, cloves, cinnamon, ginger or cardamom.

Brewing Azerbaijani tea is a whole science, because it is this process that determines the taste of the finished drink. The teapot should be dry and warm - to do this, you can rinse it with boiling water and then wipe it. Tea leaves are poured into the dishes at the rate of 2 tsp. tea raw materials in a glass of liquid and pour boiling water. After that, the kettle is put on fire, where it will spend 5-10 minutes, but do not bring it to a boil. All this time, tea should languish on fire.

Azerbaijani tea is traditionally drunk hot, even scalding, and in order not to burn your hands, tasters use special utensils - saucers and cup holders. By the way, Azerbaijanis drink tea from nothing — the drink is poured into beautiful glasses, which are called armuds. They are tulip-shaped and ideal for tasting hot drinks. In the middle of the armud, the liquid remains hot for a long time, while the upper part of the dish cools quickly, so hold the glass by the edges that do not burn your fingers. Traditional armuds are made of glass resistant to high temperatures.

Armud is an integral part of the Azerbaijani tea culture, and Azerbaijanis simply cannot imagine tea drinking without it. In Lankaran there is even a monument to a glass-armud and a samovar, so if you ever happen to visit Azerbaijan, be sure to see this attraction.

Many connoisseurs of the aromatic drink want to buy Azerbaijani tea, and if you are one of them, then be sure to purchase this wonderful product. Your loved ones will definitely like Azerbaijani tea, and you will enjoy the taste of this noble drink with your family more than once. Have a nice holiday!

Azerbaijanis brew very strong tea, often black - sometimes with the addition of wild herbs: sage, thyme, mint, savory, less often green.

At present, the Chinese or Japanese tea ceremony is widely known to everyone. However, Muslim Azerbaijan is not far from them, although its tea culture is much less known outside the country.

Taking into account the close contacts of Azerbaijan with Iran, and through it with India and China, tea appeared on the territory of the country a very long time ago. Currently, for Azerbaijanis, tea is a symbol of hospitality and respect for guests. It is with him that every meal in the house begins and ends with him. And even if the guest entered the house for a few minutes, he will be served tea anyway. It is Azerbaijan that is the "tea heart" of the Caucasus.

At the end of the 19th century, attempts were made in Azerbaijan to grow their own tea. However, they did not bring much success. Tea bushes were able to gain a foothold on Azerbaijani soil only in 1932, and after 5 years the first pack of Azerbaijani tea was produced. Tea growing developed very actively, but the 90s of the last century adversely affected it. Currently, tea production in Azerbaijan is gradually growing, but greater demand for products is developing within the country, exports to neighboring countries - Turkey, Russia (mainly Dagestan) and Georgia are minimal.

Azerbaijanis brew very strong tea, often black - sometimes with the addition of wild herbs: sage, thyme, mint, savory, less often green. Spices can also be added to tea: cloves, ginger, cardamom, cinnamon, and in the summer heat, rose water. Teapots are very large - 500 ml or 1 liter. Tea is poured directly from them, and then it is not diluted with either water or milk. Such dilution, as well as the addition of sugar, according to Azerbaijani connoisseurs, only worsens the taste of tea.

Just like in Iran, Azerbaijanis drink tea from special tea cups - armud or bogmal. Both of these names are associated with the unique pear shape of the glasses. The name "Bogmaly" comes from the word "cramped" and was probably given by association with an oriental woman, since the narrowed middle of the glass resembles the slender camp of a mountain woman. Another name "Armudu" in translation means "pear-shaped" and also reminds of the form. Armudu is also often compared to a tulip flower.

The property of every Azerbaijani family is still a family samovar and amrudu tea sets - glass, porcelain, faience or silver. It is worth noting that the Azerbaijanis brought from China not only the tea itself, but also the technology of its preparation. The first prototypes of samovars were also initially used there. On Azerbaijani soil, they were improved and quite possibly from here they came to the territory of Russia in a modernized form. The oldest samovar in Azerbaijan is 4,000 years old.

Armudu, in addition to aesthetic advantages, also have thermophysical ones. The thin "waist" of the glass passes hot liquid from the bottom very reluctantly. Part of it necessarily comes back, so that for someone who drinks tea from armudu, the temperature of tea remains approximately the same throughout the tea drinking. Also, the taste qualities of tea are not lost.

Armudu can be served with tea both on saucers and in coasters, which are still in demand in the country. However, this is completely optional. Despite the absence of a handle, it is almost impossible to get burned on the armudu. According to Azerbaijani tradition, cups are filled with tea not to the top. A distance of 1-2 cm, often separated by a decorative rim, remains free. Azerbaijanis call it "dodag yeri" - a place for lips, for the same slightly heated gap armudu and hold it with your hand.

Sugar, in order not to spoil the taste of the drink, is never added to tea. However, along with tea, in addition to traditional sweets or jam, lump sugar is always served on the table. Before drinking the first sip of tea, a piece of sugar is dipped into it and a bite is taken. All other sweets are tried later.

As well as throughout Central Asia, there is a teahouse in Azerbaijan. But if in Uzbekistan the tea house has become an analogue of a cafe where you can not only drink tea, but also have a very hearty lunch, then in Azerbaijan its narrow focus has been preserved.

Chaikhana is an ancient prototype of men's clubs, where all representatives of the stronger half gathered to drink tea, discuss business and news, read newspapers or make engagements, play backgammon or chess, and simply maintain good relations with friends, relatives, neighbors. In an Azerbaijani teahouse, tea can be served with sweets, cookies, pastries - but not food. Therefore, the favorite time to visit is evening.

Traditionally, tea has been used as an ephemeral word in matchmaking. If matchmakers came to the house, then the bride's parents always treated them to tea. But there was one subtlety, if tea was brought sweet (that is, sugar was put in tea in advance, a phenomenon that is generally atypical for the country), then this meant consent to marriage. And if the tea was not sweet and sugar was served separately, then this was a refusal.

And of course, at all times, along with tea, unique Azerbaijani sweets were served on the table: kurabye, baklava, shekerbura, zeyran, shor-kogal and jams: peach, quince, and many others.

Azerbaijanis brew very strong tea, often black - sometimes with the addition of wild herbs: sage, thyme, mint, savory, less often green

Marina Bakanova

At present, the Chinese or Japanese tea ceremony is widely known to everyone. However, Muslim Azerbaijan is not far from them, although its tea culture is much less known outside the country.

Azerbaijanis brew very strong tea, often black - sometimes with the addition of wild herbs: sage, thyme, mint, savory, less often green. Spices can also be added to tea: cloves, ginger, cardamom, cinnamon, and in the summer heat - rose water. Teapots are very large - 500 ml or 1 liter. Tea is poured directly from them, and then it is not diluted with either water or milk. Such dilution, as well as the addition of sugar, according to Azerbaijani connoisseurs, only worsens the taste of tea.

And of course, at all times, along with tea, unique Azerbaijani sweets were served on the table: kurabye, baklava, shekerbura, zeyran, shor-kogal and jams: peach, quince, and many others.

It is in Azerbaijan in Khachmaz that there is a unique monument to tea and a samovar.

Perhaps, it is impossible to find such an Azerbaijani who would not like tea...Tea for Azerbaijanis, without exaggeration, is the main drink. Drinking tea for us is not just a pleasant pastime, but also an important "action" that accompanies us throughout our lives. And on weekdays, and on holidays, and on joyful days of matchmaking, betrothal, weddings, births of children, and for funerals and commemorations, tea is served at the table.

The Azerbaijani tea tradition, of course, is far from the spiritual practice inherent in the world-famous Chinese tea ceremony, but it is no less interesting and beautiful ritual. All steps have their own "laws": you need to know how to brew and infuse tea correctly, pour it into armuda glasses correctly, serve it correctly, drink it correctly. So, if at home, at work and at some public catering points tea in bags is still somehow appropriate (and even then not for everyone), then when meeting guests, it is necessary to serve custard ("dumly") tea.

You will have to work hard to brew real, delicious tea, but it's worth it

You will have to work hard to brew real, delicious tea, but it's worth it. Usually tea is brewed in porcelain or faience teapots, glass ones are also suitable for this purpose (if there is no other), but not metal ones - they will spoil the taste of tea leaves. The teapot is rinsed several times with boiling water, then dry tea is poured in and left for a minute or two so that the tea leaves have time to swell. Then the teapot is half filled with boiling water and covered with a clean linen napkin, so that the spout of the teapot is also closed. After a few minutes, the kettle is topped up with boiling water, allowed to brew for a few more minutes, and that's it - you can carry it to the guests.

Azerbaijani tea is always made from black long leaf tea of medium, or even better, high strength. Yes, and one more rule - do not regret tea leaves. Sometimes spices are added to tea for a special flavor: "keklikot" - thyme, "mikhei" - cloves, "khil" - cardamom. Special tea is made from cinnamon - "darchyn tea" and ginger - "Zyanjafil tea".

According to other "theories", the tulip bud became the prototype of the shape of the armuda, and they also say that it personifies the ideal female figure.

In Azerbaijan, it is customary to drink tea from pear-shaped transparent glass cups. They are called "armuds", precisely because they resemble a pear in shape. According to other "theories", the tulip bud became the prototype of the armuda shape, and they also say that it personifies the ideal female figure ... The shape is really elegant - it is convenient to hold the glass by the narrow "waist". However, it is not only beautiful, but also carries a practical application - thanks to it, the tea at the bottom of the glass cools down more slowly, and therefore remains hot throughout the entire tea drinking. And in our understanding, good tea should be not just hot, but very hot.

The color of tea is also subject to special requirements. It must be strong, i.e. its color should be dark red. Such tea is usually called "purengi", "mekhmeri". Serving light tea is considered indecent.

It is considered especially chic to drink tea from crystal armuda. Glasses are served on saucers, and they are small, especially for armuds. Sometimes tea is drunk from an armuda with glass holders, but again, this can be allowed, so to speak, for every day, and if you meet guests or go to visit yourself, then you should know: tea is served that way - in glasses with saucers. And they won't "forgive" you for any newfangled armuda with a handle, and they won't offer it themselves.

Azerbaijani-style tea is drunk with crushed sugar ("kyalla gand"). Lemon slices and various desserts for tea are served separately. Most often these are sweets, persimmons, lyab-lyabi - assorted nuts, almonds, pistachios and raisins, and various types of jam: from quince, white cherries with walnut kernels, cherries, dogwood, strawberries, blackberries, grapes, walnuts, petals roses, etc. In a word, the Azerbaijani tea table is set richly, so that even the most demanding gourmet will be satisfied.

The Azerbaijani tea table is richly laid, so that even the most demanding gourmet will be satisfied

Tea can also be called a ritual drink of Azerbaijanis. As I said, not a single important event in life is complete without this fragrant, tart, hot drink.

If you come to visit an Azerbaijani family, the first thing you will be treated to is tea. After lunch or dinner, the hospitable host will again say to the hostess: "tea gyalsin" - "let tea come." And again you will enjoy the taste and aroma of real Azerbaijani tea. Even if you visit your neighbors for a moment, the Azerbaijanis will not only offer tea for the sake of decency, but will also persuade you to stay for tea. This is a gesture of our hospitality. If the Azerbaijani did not even offer tea, this means that he does not want to see you in his house.

Not a single matchmaking in Azerbaijan is also complete without tea. If the girl's parents agree to the marriage, then the matchmakers are served "shirin chai" - sweet tea. If the answer is negative, then the matchmakers are waiting for ordinary tea with a bite. Those. this means - no offense, you are our dear guests, but we do not agree to be related to you.

Azerbaijanis drink tea always and everywhere, on occasion and just like that, observing conventions and without any ceremonies. This drink warms well in the cold and perfectly quenches thirst in the heat.

The song sings - in the East, what kind of life is there without a teahouse ... And so it is.

A tea house or, as it is now customary to call it, "chai evi" - a tea house, is found in any Azerbaijani city, town, village. Only tea and what is supposed to go with it are served here. If you want to have a bite - look for a cafe or restaurant.

The teahouse is a kind of men's club. Of course, women also visit here, but this is the exception rather than the rule. Men have unhurried conversations, discuss their affairs and plans, meet friends over a glass of tea.

Azerbaijanis especially "respect" tea from a samovar - "chayy samovar". Its taste and aroma is simply incomparable. If tea, brewed in the usual way, you can drink a couple of cups at most, then you can drink a "samovar of tea" ... a whole samovar. Mmmm ... Something I wanted tea. Probably you too...

As we say - "Gyalsin tea". Happy tea drinking!

Tea is valued and loved in Azerbaijan. The fragrant drink has been known here since the 12th century - it was at this time that the first mentions of tea are found in the poems of the great poet and thinker Nizami.

Tea is a friendly drink. In any Azerbaijani house, the first thing a guest will be offered is tea. The feast begins with tea, and it ends with it.

CHAIKHANA

In any Azerbaijani settlement there must be a teahouse. Unlike the Central Asian tea house, where you can have a hearty lunch, only tea is served in the Azerbaijani one. They can offer sweets, sweets, but not food.

Teahouse It is first and foremost a club. Mostly male. Here they discuss news, business, make plans, remember the past, and most importantly, maintain relationships. In a sense, this is an institution designed to maintain stability in society. Neighbors who quarreled during the day meet in the tea house in the evening. And here, in the circle of neighbors, friends, over a glass of tea, they can calmly discuss their problems and find a mutually acceptable way out of the situation.

Tea carrier. Baku, 1976

Oriental people have a belief: if you dream of a teahouse, it will be a great joy.

CHAIKHANA

Salam, Baku, salam!
I am yours again.
Keep you cool in the evening,
like a teahouse with wreaths of grapes
comrades gives me peace,
and this tea...

Yes, whatever you interpret, it
trying to be in the circle of the east,
I don't drink at home
no matter how I'm going:
Baku tea
not drunk without Baku.
Silence fell over the city.
He got tired, having screamed during the day.
We talk, looking into each other's eyes,
and the tea house does not hear the voices.
And somewhere the world
serious, many-sided,
trying to open himself up again.
Here you can't hide from him at all,
and yet you can stay for an hour or two.
Almost invisible from the side
beyond the darkness of the road
as if behind a fence
drinks tea and teahouse talks,
vines twined with wreaths.

Valentin Protalin

WIDTH TEA AND THE BRIDE IS ALREADY OURS

Tea occupies a special place in the matchmaking ceremony in Azerbaijan, which is called "hyari". After all, the fate of an unmarried girl to some extent, one might say, depends on tea. In particular, how it will be - sweet or not. And this whole ceremony is very beautiful, like the rest of the wedding traditions.

The answer to the matchmakers who came to the bride is given through tea. If tea was served sweet, then this means the consent of the parents to the marriage of their children. Matchmakers can sigh with joy, saying, “the bride is already ours!”. Well, if tea was brought without sugar, then, as everyone understands, this means “diplomatic refusal”.

It looks very nice when “two-color tea” is brought to the matchmakers - this is when boiling water and granulated sugar (sorbet) are first added to the glass, and then tea leaves are added very slowly on top. As a result, a two-color tea is obtained - light from below, and tea leaves remain on the surface, since it is lighter than sherbet. And after “hyari” is given, tea is stirred, and new relatives congratulate each other on this joyful event.

Thus, tea is not only friendly, but also a good family drink.

Historically, long leaf black tea is produced in the country. They drink it exclusively freshly brewed, often adding thyme or, in other words, thyme. Tea with thyme is brewed one by one, and such an infusion acquires a new taste and aroma, and even has a healing effect. There are serving options when the thyme is brewed in a separate teapot and added to taste directly into the armudu. Sometimes they use cloves, cinnamon, cardamom, rose water. Just drinking rose water is not interesting - it has no taste, but in tea it reveals its aroma. Rose water makes not only tea fragrant, but also the air. This secret is known by experienced teahouse makers. therefore, in some teahouses in Azerbaijan, it smells like a rose garden. It is also very pleasant to rinse your hands and face with such water.

Little rose water is needed to add flavor to tea, and it is served at the table in a gulebdan, a special small jug with a beautifully curved spout. However, during crowded celebrations, such as weddings, rose water is poured in large jugs.

VPRIKUSKU

Slightly roasted hazelnuts, almonds, walnuts and dried fruits are served with tea. Figs, dried apricots and raisins are traditional for Azerbaijan, recently exotic imported fruits and candied fruits have been added to them. Raisins can be black and white, small and large, depending on the grape variety from which they are made. And figs are rolled in flour during the drying process, so its sweetness is revealed gradually.

JAM

The art of making jam in Azerbaijan has been brought to perfection. It is served in every home, and the most different. In a restaurant, listing all types of jam for tea can take a waiter several minutes: from quince, figs, watermelon peels, apricots, cherries, cherries, peaches. drain. dogwood, walnuts, strawberries, blackberries, grapes, mulberries…

TEA CEREMONIES

The samovar is also a symbol for Azerbaijan, as well as for Russia, and it is obvious that the number of samovars per capita is higher here than anywhere else. Large kettles for boiling water are also held in high esteem here. tea is poured into special glasses, armudu, or otherwise, bogmaly. Both names are associated with the shape of the vessel, which is associated with the classical female figure. The middle is like the waist - it is the narrowest part of the glass. "Bogmaly" means "cramped". And another name is translated as “pear-like”: the shape of the glass actually resembles a pear. Armudu is never filled with tea to the brim, leaving about a centimeter, this distance is called "dodag yeri" - a place for the lips.

Sugar, as a rule, is consumed as a snack, so it is not customary to serve granulated sugar with tea, only kalla gand, which means “sugar loaf” in Azerbaijani. Once upon a time, the kalla gand really looked like a round head, it was cut into pieces, and then pricked with special tweezers.

Before drinking the first sip, be sure to dip the sugar into the tea. This tradition is so ancient that now few people remember how and when it originated.
And it arose in the dark times of the Middle Ages, in the khan's and shah's palaces, where intrigues and conspiracies were woven. Azerbaijani conspirators often acted in the same way as European conspirators - they poured poison on objectionable overlords. But if in Europe the poison was most often poured into a goblet of wine, then in Muslim Azerbaijan, where the drinking of alcoholic beverages was forbidden by religion, the role of wine was played by tea. And if the Europeans, in order to protect themselves from poisoning by a companion, clinked glasses so that drops of wine from one goblet splashed into another, then the Azerbaijani rulers came up with their own way of preventing poison: before drinking, they dipped sugar into tea. All poisons known in those days were of organic origin and reacted with sugar. If, when tea came into contact with a piece of sugar, a precipitate fell out, the drink became cloudy or “boiled”, tea drinking was stopped. And the investigation began, ending, as a rule, with the execution of the conspirators.

WE MAKE AZERBAIJANIAN TEA

Tea is valued in Azerbaijan for its tonic and healing properties. In the heat, it perfectly quenches thirst, has a positive effect on digestion, on the cardiovascular system, and protects against dysentery.
That is why here they pay special attention to the correct brewing of tea. Azerbaijani tea is famous for its tartness and aroma, the drink in armuds should glow, play in the light.
In the taste of properly brewed Azerbaijani tea, a slight bitterness should be felt - a sign of the presence of caffeine.
To get a strong fragrant drink, you need to strictly follow the rules for brewing tea established in Azerbaijan.

Tea is brewed, first of all, in small portions and always in porcelain teapots. Before brewing, the teapot is rinsed with boiling water. Then they put dry tea at the rate of 1.5-2 teaspoons per glass of tea and pour boiling water over about one third of the volume of the teapot. Then put the kettle on a slow fire, protected by a metal plate, and leave for about 5 minutes. At the same time, the tea leaves open and give the drink all the aroma.
Then the teapot is topped up with boiling water and poured through a strainer into another, preheated teapot.
Pay attention to the color of the infusion: properly brewed Azerbaijani tea has a beautiful and bright color.
In order for tea not to lose its rich and refined aroma, it must not only be properly brewed, but also served.
In Azerbaijan, a glass is rinsed with boiling water and freshly prepared boiling water is poured into it by about two thirds of the volume, and only then the tea leaves are added. It is with this spill of the drink that the aroma of essential oils is felt in it. Tea is usually served with finely chopped sugar.

And here are a few branded Azerbaijani brew recipes tea with cinnamon - "Darchin tea", and with ginger - "Zyanchafil tea".

For cooking "Darchin tea" cinnamon is crushed in a mortar, poured into a kettle, topped up with water and boiled for 5 minutes. The finished drink is poured through a strainer into another teapot. When serving, put sugar in a glass. The color of the tea should be orange.

"Zyanchafil tea"- ginger tea To prepare it, ginger is crushed in a mortar, put in a teapot, topped up with water and boiled for 3 to 5 minutes. When serving, put sugar in a glass and pour boiling water. The color of "Zyancafil tea" should be yellow.

Common additions are: tea + mint, thyme and kyklikadou. Sometimes they take classic black tea and add cinnamon and cloves to it and brew it. Also a common additive is oregano and mint.

HAPPY TEA DRINKING!

Tea culture in Azerbaijan: traditions and customs. The history of the emergence of Azerbaijani tea

You will have to work hard to brew real, delicious tea, but it's worth it

According to other "theories", the tulip bud became the prototype of the shape of the armuda, and they also say that it personifies the ideal female figure.