The history of the emergence of Azerbaijani tea. Tea culture

O.BULANOVA

Every nation has its own national drink. In Azerbaijan it is tea. This fragrant drink, which everyone loves and appreciates, has been known in the country 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 not just a drink. Tea is a synonym and a symbol of hospitality. In any Azerbaijani house, the first thing the guest was offered was tea. .

Tea also occupied a special place in the matchmaking ceremony, which was called “hyari”. Everything about this ceremony is very symbolic; with the help of tea, certain information was conveyed to the matchmakers, i.e. there was a kind of language of tea. If the proposal of the matchmakers was accepted, they were served sweet tea. If it was necessary to refuse, but to do it politely and tactfully, tea was served unsweetened.

It looked very nice when “two-color” tea was brought to the matchmakers. This was achieved by first pouring boiling water into a glass and throwing granulated sugar (sorbet) there, and then very slowly adding tea leaves on top. The result is a two-color tea - light on the bottom, and the tea leaves remained closer to the surface. And after “hyari” was given, tea was stirred and new relatives congratulated each other on a joyful event.

Having firmly entered the national culture, tea and the ceremony of tea drinking could not help but “splash” out of the houses onto the streets. And there were teahouses. There was probably not a single village in Azerbaijan, and not a single quarter in the city where there would not be a teahouse. This institution has become so much a part of the life and culture of Azerbaijanis that a belief has appeared: if you dream of a teahouse, it will be a great joy.

The teahouse carried several functions. First of all, this is a club. Exclusively male. News, affairs were discussed here, plans were made, the past was remembered, and most importantly, relationships were maintained. In a sense, it was an institution designed to maintain stability in society. Neighbors who quarreled during the day met in the teahouse in the evening, so that in the circle of neighbors, friends, over a glass of tea, they could calmly discuss their problems and find a mutually acceptable way out of the situation.

It is curious that, unlike the Central Asian tea house, where you can have a hearty lunch, only tea was served in the Azerbaijani one. They could offer sweets, sweets, nuts (roasted hazelnuts, almonds, walnuts), dried fruits, but not food.

Of the dried fruits, dates, persimmons, figs, dried apricots and raisins were most often present, which could be black and white, small and large, depending on the grape variety from which it was made. And figs were rolled in flour during the withering process, so its sweetness was revealed gradually.

And, of course, jam was always served with tea. The art of making jam in Azerbaijan has been brought to perfection. It was served in every house and in every teahouse, and the most varied: from quince, figs, watermelon peels, apricots, cherries, cherries, peaches, plums, dogwood, young walnuts, strawberries, blackberries, grapes, mulberries (mulberries) and many another. Travelers who visited Azerbaijan in past centuries mentioned several dozen varieties of jam.

In addition to standard tea leaves, it was customary in Azerbaijan to add various herbs to tea leaves, most often thyme. Thyme could be brewed together with a tea leaf in a one-to-one ratio, or it could be served in a second teapot separately brewed. Thyme in Azerbaijan grew in various places and differed in taste, so some connoisseurs asked to brew either Goy-Gel, or Lankaran, or Zakatal thyme.

Other spices were also used: cloves, cinnamon, cardamom, rose water... Rose water has always been a special feature of the tea ceremony in Azerbaijan. Drinking rose water just like that is not interesting in itself - it has practically no taste, but in tea it reveals its aroma. It makes aromatic not only tea, but also the air. Experienced teahouse workers knew this secret, so some teahouses in Azerbaijan smelled like a rose garden. It was also very nice to rinse your hands and face with such water.

Little rose water is needed to add flavor to tea, and it was 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 was poured into large jugs.

But the most important attribute of a teahouse is, of course, a samovar. It is wrong to think that the samovar is a purely Russian symbol. In Azerbaijan, there were much more samovars per capita than anywhere else.

The first clay samovar was found during excavations in the Sheki region, its age is about 3700 years. And the word "samovar" itself does not consist of two familiar Russian words - "sam" and "cooks", but of two Turkic words: "su" (water) and "maver" (something like a boiler). In the original it sounds like "sumaver". This same sumaver came to Russia when ties with the Turkic world were much deeper and closer than they are now. The word "sumaver" was incomprehensible to a Russian person, so he changed it in an understandable way. Moreover, the word “cook” actually suited the sumaver: they not only boiled water, but also cooked food and sbitni.

This Turkic version is followed by modern linguists who are not blinded by old dogmas. Although those who do not agree with it are forced to admit that samovars have existed in Iran, neighboring Azerbaijan, for centuries, and no Russia has had a hand in this. Their design resembles Chinese. It is curious that in Farsi the word "samovar" is pronounced almost like "sumaver", and it is unlikely that the Persians borrowed the word from the Russian language.

There were not many variants of samovars in Azerbaijan, but very many. Samovars were cheap and expensive, cylindrical and pot-bellied, smooth and engraved. They were produced in Azerbaijan itself and imported from other countries.

Another indispensable symbol of a teahouse, and indeed of any tea party, is armudu cups. It can be seen from the name that it was born thanks to the word “armud”, i.e. "pear": the shape of the cups is similar to this particular fruit.

The type of armudu has been developed for centuries, many generations have been looking for the most ergonomic form, in which the tea would cool down more slowly. It is this cup, “constricted at the waist”, that keeps the heat for the longest time.

It is curious that the armudu was 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, was used as a snack in Azerbaijan; granulated sugar was not accepted for tea. Sugar was chopped - "kalla gand": first they cut the "sugar loaf", then with special tweezers they split large pieces into small pieces.

Before drinking the first sip, they certainly dipped a piece of sugar into the tea. This tradition is very ancient, originated in the dark times of the Middle Ages in the khan's and shah's palaces, where intrigues and conspiracies were woven. The conspirators often acted in the same way as the Europeans - they poured poison on those who were objectionable. But if in Europe the poison was most often added to a goblet of wine, then in 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.

All the customs associated with tea and the tea ceremony have survived the centuries and have remained in Azerbaijani society. And very often they cause bewilderment, mixed with admiration, among foreign tourists who see men sitting at tables for hours, but drinking not vodka or beer, but just tea.

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- We also have tea, real, earthly, Azerbaijani - said Alice.

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Kir Bulychev. Alisa Selezneva - War with the Lilliputians.

Azerbaijani tea(Azerb. Azərbaycan çayı) is a variety of tea grown in Azerbaijan. The development of tea growing is mainly distinguished in the Lankaran-Astara economic region, where in the cities of Lankaran, Astara, Masalli, the villages of Pensyar and Mishkhan there are tea factories, mainly black long leaf tea. In the Lankaran region of Azerbaijan, on the coast of the Caspian Sea, tea has been grown since 1912.

The region's mineral-rich, rare red soil and subtropical climate have created exceptional conditions for growing an excellent tea that has medicinal properties for health due to its high content of flavonoids, tannins and antioxidants. In addition to health properties, tea has an attractive aroma and rich color.

Processing 992 hectares of tea plantations in the region are occupied by 5 tea processing factories and 1 tea-packing. This neighborhood of farm plantations, tea processing and tea packing factories allows for quality control of tea from cultivation to packaging, constantly and carefully. An example of the high quality of Azerbaijani tea is the victory at world exhibitions and an international competition in 2002 in Madrid, where Lankaran tea under the brand name "Azerbaijani Tea" was awarded the "Golden Prize of Europe of the XXI century"

Azerbaijani teas have a velvety taste and delicate aroma. The color is also very attractive - bright, with a reddish tint. However, Azerbaijani tea is particularly sensitive to fluctuations in temperature and humidity. Therefore, the quality of ordinary varieties of Azerbaijani tea generally decreases sharply during long-term storage, far from the place of their production. This circumstance explains the existing paradox: in Azerbaijan itself, local tea has excellent qualities and is highly valued by the population, while outside it it is in relatively little demand.

Azerbaijanis prefer to drink locally produced green tea hot, sometimes adding spicy herbs to it to create a specific taste. So, savory tea is so popular that it is even produced in factories. True, it should be noted that synthetic substances are used in industry to flavor tea, which greatly simplifies the taste and makes it primitive. Apparently, this is why in Azerbaijan they prefer to mix tea with herbs (savory, mint and others) on their own in a one-to-one ratio. Also, spices are often added to tea, for example, cinnamon, cloves, ginger or cardamom. Interestingly, a similar set of spices is used in many countries, for example, in India. Rose water, popular in sunny Azerbaijan, is also used as an additive to tea. This tea is especially fragrant and great for quenching thirst. Sometimes they also use long leaf black tea, brewing it strong enough.

Tea accompanies Azerbaijanis throughout their lives. At the same time, no specific tea drinking ceremonies arose in the country, as, for example, in China, Japan, England and Russia. It is customary to drink tea from transparent cups called “armuds”, which are distinguished by their original “fitted” shape. The tea at the bottom of the glass cools more slowly than at the top. And thus the temperature of the residues at the bottom of the glass is the same as at the very beginning of tea drinking. In this sense, the armudy is truly a miracle of ancient Azerbaijani design: a beautiful form is due to functionality.

In connection with armudy, many legends, both ancient and new, have been composed in Azerbaijan. One of the most modern is connected with oil production. Like, some Europeans, who were extracting oil somewhere in the Sahara, faced a serious problem: oil storage tanks regularly exploded. This was due to the fact that under the scorching African sun, the oil in the tanks began to evaporate, and the growing pressure simply tore the metal walls. And then a certain engineer, who was struggling to solve this problem, accidentally ended up in Azerbaijan, went into a tea house, saw armuds - and it dawned on him. Returning to the Sahara, he changed the shape of the cisterns, making them pear-shaped. Since then, the explosions have stopped.

Like it or not, it's hard to say. In any case, pear-shaped tanks in the oil business somehow did not become widespread. However, other legends and traditions associated with Azerbaijani tea are quite reliable.

Every village in Azerbaijan must have a teahouse, and unlike the Central Asian establishment with the same name, the Azerbaijani teahouse is designed specifically for drinking tea, not eating. Tea, however, is served with sweets, jams from figs, quince, apricots, walnuts, dogwood and other fruits, and sweets. By tradition, tea is drunk as a bite, and before drinking the very first sip, sugar must be dipped into the drink. In the teahouse, men communicate, discuss the past and make plans for the future, and solve various issues. They also drink tea at home, and offer it to everyone who comes in - even for a short time or on some business (except for the most fierce enemies). Tea is considered a friendly drink that promotes relaxed and pleasant communication between guests and hosts.

There are also several curious rituals associated with tea in Azerbaijan. For example, if they come to woo a girl, then her parents announce their decision to marry off their daughter or refuse the groom with the help of this drink: if sugar is served separately, this means refusal, and if added to the drink, you can prepare for the wedding. However, it cannot be said that tea in Azerbaijan is a ritual drink. They simply love it very much and drink it with or without reason, quenching their thirst and enjoying the taste. Tea is drunk in palaces and the simplest houses, with family, friends, neighbors, business partners, invited and uninvited guests.

Because 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. But tea is brought even if the guest did not come to sit with the hosts, but on business, for a few minutes. Only in one case does an Azerbaijani not offer tea: if he does not want to see this person in his house and considers him an enemy.

Tea in Azerbaijan is drunk as a bite. 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”, the tea drinking stopped. And the investigation began, ending, as a rule, with the execution of the conspirators.

Tea is an indispensable attribute of matchmaking. Azerbaijanis, like many other peoples, do not say directly: they say, marry your daughter to our son. The fact that matchmakers will come to the house is reported in advance, and without much publicity. In the course of the matchmaking itself, the conversation is florid, with allusions and half-hints. And the answer is given through tea: if sugar was put in the tea offered to the matchmakers, then you need to prepare for the wedding. If sugar was served separately from tea, then this means a refusal.
This ritual allows the parties to save face and relationship. People came to visit, drank tea, talked about this and that and dispersed. The usual thing. And no hard feelings.

However, Azerbaijani tea can be drunk just like that, without rituals and conventions. It is delicious and perfectly quenches thirst. True, you need to know the secret of its brewing. This secret was revealed by an old teahouse owner who brewed the best tea in Azerbaijan, who, dying, said: "Do not spare the tea leaves."

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!

Perhaps it is impossible to find 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 has 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!

as a variety appeared not so long ago, at the end of the 19th century, although the fragrant drink took root in folk culture much earlier. This fact is explained by the fact that for a long time tea was imported to the territory of Azerbaijan from China.

In 1896, the enthusiast M. O. Novoselov laid experimental tea tree plots in the Lenkoran region, but they did not acquire the character of industrial production, moreover, they died in 1920. The development of tea business in the Soviet years led to the fact that in 1928-1929 . in Lankaran, as well as in the Zakatala zones, tea seedlings were planted again, and in 1932-1934. industrial planting began.

In 1937, the first packs of Azerbaijani tea were produced. In subsequent years, the USSR increased the production of domestic tea - Georgian, Krasnodar, Azerbaijani, but by the end of the century this production began to wither and fall apart, especially with the collapse of the USSR. In the 90s. extreme tension arose in sovereign Azerbaijan and an armed conflict broke out around Nagorno-Karabakh. The volume of tea production (mainly black), which amounted to 38.5 thousand tons in 1988, fell to 9.4 thousand in 1992 and to 1.2 thousand in 1995. With the development of market relations, production became revived, in particular thanks to joint ventures with Turkey and the United Arab Emirates, and the tea produced, predominantly green, found a consumer mainly within the country.

Azerbaijani tea is more similar in strength and properties to Chinese varieties. It has a smooth smooth taste and aroma. The best varieties produced in the Soviet era resembled Georgian tea in taste and aroma, and even surpassed it in extractiveness. Azerbaijani tea is very susceptible to foreign odors and long-term storage in other climatic conditions, therefore, outside the country, sometimes its characteristics deteriorate. Before the collapse of the USSR, the best type of Azerbaijani tea was considered "Azerbaijani Bouquet". The color of Azerbaijani tea is an important success factor. Infusion should in no case be light. The color of good tea is compared to the feathers of a red rooster.

At home, Azerbaijani tea is brewed very strongly and is not diluted with water. For cooking, teapots of 0.5 and 1 l are used. Very often, various herbs are added to tea: mint, thyme, sage, as well as spices: ginger, cardamom, cloves, cinnamon. If the weather is especially hot, then rose oil is added to tea to quench thirst. You also need to know how to brew Azerbaijani tea. A large amount of tea leaves is poured into a dry kettle (about 2 tsp per glass of water), poured with boiling water and put on a slow fire for 5-10 minutes, but do not boil. The slower the brewing takes place, the tastier the tea will be.

Azerbaijani tea is drunk hot, therefore, in order not to burn your hands, use saucers and coasters. It is not customary to add sugar to the drink, it is believed that it spoils the taste of really good tea, but sweets, jam or lump sugar are served separately. If a guest chooses sugar as an addition to tea, then he first dips it into tea, takes a bite, and then takes a sip.

A special drink requires special utensils, so Azerbaijani tea is drunk not from ordinary cups, but from small pear-shaped armuda glasses. Their name is translated from Azerbaijani as “pear-shaped”. One could say that such a shape fits comfortably in the hand or that it resembles a female figure and is therefore so popular, but the reality is much more prosaic. In the upper part of the glass, the tea cools quickly and does not burn, while in the lower part it remains hot. Thanks to this functionality, Azerbaijani tea maintains the optimum temperature for a long time. Armuds are made of glass, and it is not customary to serve Azerbaijani tea during meals, but sweets - guests drink several glasses of tea as much as they like. This item of utensils is so closely connected with the national culture that in Lankaran there is even a monument to a samovar and an armuda glass.