Azerbaijani black tea is strong, dark tea served in a pear-shaped armudu glass, often with jam or sugar. It is the centre of hospitality and the tea table (çay süfrəsi) in Azerbaijan.
What is Azerbaijani Black Tea?
Azerbaijani black tea (çay) is strong, dark tea brewed in a small pot (çaydan) and served in a special pear-shaped glass called armudu (armudu stəkan). It is drunk throughout the day at home, in tea houses (çayxana), and in restaurants. Tea is the symbol of hospitality: offering tea with jam, sweets, and snacks is the standard welcome. The tea is usually drunk with sugar, jam, or a sugar cube (qənd) held between the teeth while sipping.
How do you drink Azerbaijani Black Tea?
Tea is served hot in an armudu glass, often on a small saucer. Put sugar in the glass, or dip a sugar cube (qənd) and sip, or take a bite of jam and then a sip of tea. Do not add milk tea in Azerbaijan is drunk black. The armudu shape keeps the top cooler so you can hold the glass. Refills are normal; the pot is kept warm.
Why is the tea served in an Armudu glass?
The armudu ("pear-shaped") glass is traditional: the narrow waist and wider top are said to keep the tea hot at the bottom while the rim cools slightly for drinking. It is also a cultural symbol Azerbaijani tea is recognised by this glass. The glass is usually held by the rim or placed on a saucer.
The Perfect "Pürrəngi" Color
In Azerbaijan, brewing tea is a serious art form, and the ultimate goal is achieving a color called "pürrəngi". This word loosely translates to the bright, translucent red of a rooster's comb. The tea must never be cloudy, overly black, or murky. To achieve this crystal-clear ruby color, locals use a double-teapot method. A strong tea concentrate (the "dem") is brewed in a small porcelain pot resting on top of a larger kettle of boiling water. When serving, a small amount of this strong concentrate is poured into the armudu glass and then diluted with the boiling water to the exact preference of the guest.
The "Dişləmə" Sugar Ritual
If you want to drink tea like a true local, you must master the "dişləmə" (biting) technique. Traditional tea houses serve hard, jagged cubes of crystal sugar (qənd). You do not drop this sugar into your glass to melt. Instead, you take a piece of sugar, dip it very briefly into the hot tea, and place it behind your front teeth. You then sip the hot, bitter tea through the hard sugar. This brilliant technique cools the boiling tea as it enters your mouth and provides a slow, controlled sweetness without ruining the pure flavor of the tea in the glass.
The Smoky Samovar
While modern kettles are used at home, the most authentic and romantic way to drink Azerbaijani tea is outdoors, brewed in a traditional "Samovar". This tall, beautifully decorated metal urn has a central pipe where real wood and charcoal are burned to boil the water surrounding it. The wood smoke lightly infuses the water, giving Samovar tea a highly prized, slightly smoky aroma that you cannot recreate on a kitchen stove.
