Kaçkar Mountain Çayı Pest.Free

Kaçkar Mountain Çayı: an elegant and robust black tea from Rize, the best tea cultivation region in Turkey. Hand-picked, best CTC (crush, tear, curl) quality. From pesticide-free cultivation. 150g
  • Fine Turkish black tea from a top terroir (Rize)
  • Pesticide-free cultivation
  • Harvested following traditional methods, by hand and with shears
  • Grown in a natural location; the Ayder Valley in the famous Kaçkar Mountain
Character Mildly nutty with molasses, slightly bitter and yet sweet, creamy, stimulating
Tea Farm Small tea farm, a regional leader in organic farming (EU certification in progress)
Terroir Ayder Valley, Rize, Turkey
Harvest 1st flush, beginning of May 2021, hand-harvested
Cultivar Rize (100%)
Elevation 900m above sea level
Fermentation / Oxidation Strong oxidation
Processing Withering, rolling, drying, selection
Laboratory Tests Pesticide-free cultivation. EU organic certification requested and in progress.
Organic Pesticide-free cultivation. EU organic certification requested and in progress.
Grading 99/100 P. (Turkish tea category), Highest Grade
95/100 P. (black tea category), Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€5.27 / 100g
In stock

Tea Farm

The tea farm is located in the heart of the idyllic tea region of Rize, resting on the hills nestled between the Black Sea and the Kaçkar Mountains. The district of Çamlıhemşin is largely forested and many areas are under the protection of natural reserves. The tea farm has never used pesticides and is currently in the process of receiving EU organic certification.



A robust black tea from the best Turkish tea cultivation region of Rize. Produced according to traditional Turkish methods. The tea has a strong, nutty aroma with undertones of molasses. The flavour is nicely balanced between sweet and slightly bitter. If allowed to steep longer, the tea takes on a wonderful creaminess without becoming too bitter.


Uniform and fine CTC leaf pellets


Dark, warm red-brown

Black Tea

Black tea is the most oxidised form of tea. In contrast to green tea, the oxidation of the leaves after harvest and withering is not stopped with heat, but rather further facilitated by intensive rolling of the leaves, which breaks open cell walls and exposes the enzymes responsible for oxidation. Over the course of this process the leaves change from green to black and a full-bodied and broad aroma develops. The cup is often orange or red, which is where the Chinese name for this tea (hong cha, meaning "red tea") comes from.


Location, Cultivation, Processing

The province of Rize is famous in Turkey for its teas. The geographic location between the Black Sea and the high Kaçkar Mountains ensures ideal climatic conditions including significant temperature fluctuations between day and night, high rainfall, and fog. The high elevation of the tea farm is also not far from a nature reserve. This location combined with the avoidance of pesticides ensures a very natural-tasting tea.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Rize.

Sourced directly from the tea farmer.



2 heaped tsp per 200-300ml 90°C water. Steep for 5-8 minutes.


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for the traditional preparation of this tea is a teapot made from naturally red clay. During our tasting, a red tokoname kyusu brought out an even stronger aroma. Alternatively, a glass teapot with an integrated sieve can be used, so long as the leaves are able to freely drift inside the pot.

Recommended Tea Caddy

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

We Also


Welcome! Which language would you like to use?

The image could not be loaded.