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Tea in Azerbaijan is served freshly brewed, hot and strong. It typically has a bright colour and is served in crystal or any other glasses or cups. Azerbaijanis often use traditional armudu (pear-shaped) glass. Tea is served continuously when there are guests or when there is an interesting conversation. For Azerbaijanis tea with milk is uncommon.
The main point in the tea preparation process is the water boiling technique. The smell and taste of fresh samovar tea (Samovar is a metal container for water boiling purposes) is unique and cannot be compared with other tea smells. An Azerbaijani family of four members uses approximately 500gr of tea monthly and about 6–8 kg yearly.
Azerbaijan has a very rich flora, more than 4,500 species of higher plants have been registered in the country. Due to the unique climate in Azerbaijan, the flora is much richer in the number of species than the flora of the other republics of the South Caucasus. About 66% of the species growing in the whole Caucasus can be found in Azerbaijan.
In 1982, 26 thousand tons of tea was produced, [6] with tea-growing in Azerbaijan covering an area of 9.3 thousand hectares in 1983, mostly being green tea, but with black tea commonly grown in Lankaran District. At this time 65 to 70% of the local dry tea demands were being fulfilled, with the sector employing 65,000 to 70,000 workers.
(See also: Tea culture in Azerbaijan) KP OT SR TC: Azerbaijan is considered a traditionally tea-drinking country in the Caucasus. [63] It is a tradition to bring tea to the table before the main meal. Jam, sugar or sweets are served with the tea. [64] Tea is considered a symbol of hospitality and respect for the guest. [64]
Azeri tea in Armudu stəkan. Armudu or Armudu stəkan (Armudu glass), sometimes called Boğmalı is a kind of drinking glass used for black tea in Azerbaijan.It is similar to the Turkish traditional tea glass called ince belli bardak (lit. "slim-waisted glass") (see also Tea in Turkey).
Chabana (茶花, literally "tea flowers") is a generic term for the arrangement of flowers put together for display at a Japanese tea ceremony, and also for the wide variety of plants conventionally considered as appropriate material for such use, as witnessed by the existence of such encyclopedic publications as the Genshoku Chabana Daijiten ...
The flowers are renowned for their fine fragrance, and are commercially harvested for rose oil (either "rose otto" or "rose absolute") used in perfumery and to make rose water and "rose concrete". The flower petals are also edible. They may be used to flavor food, as a garnish, as an herbal tea, and preserved in sugar as gulkand.