On Thursday, an exciting “Fastest Tea Drinking Competition” took place at the 13th Tulum and Kemençe Festival in Rize, in the Black Sea region of Turkey, with participants from seven countries: Turkey, Turkish Republic of Northern Cyprus (TRNC), Iran, Greece, Dagestan, Georgia and North Ossetia.
The aim of the competition was to drink six glasses of hot tea within three minutes. The competition was hotly contested, and Turkey and Iran made it to the final round. In the final, the representatives of both countries attempted to drink three glasses of tea within just two minutes.
The winner was Yiğit Kağan Gök, representing Turkey. After his victory, Gök struck a pose reminiscent of Yusuf Dikeç, who attracted worldwide attention with his shooting stance at the 2024 Olympic Games in Paris.
Gök was awarded a trophy for his performance. He expressed his joy and said: “I am very happy to have won. The tea was very hot and the competition was tough. It was a great event.”
The festival also included performances by around 550 dancers from participating countries, who performed traditional dances along the seafront promenade of the Islampasha neighborhood, accompanied by the sounds of the tulum and other musical instruments.
Tea has a deep-rooted importance in Turkish culture and daily life, especially in the Black Sea region where it flourishes. Turkey is one of the world’s largest tea producers and consumers, and the Black Sea region, with its favorable climate and soil conditions, is the heartland of Turkish tea production.
Turkish tea, known as çay, is more than just a drink; it is an essential part of social life and hospitality. Served in small, tulip-shaped glasses, Turkish tea is enjoyed throughout the day, often accompanied by conversation and socializing. The preparation and consumption of tea are traditional rituals that focus on sharing and community.
The climate of the Black Sea region, characterized by high humidity and mild temperatures, is ideal for growing tea. The region’s mountainous terrain and fertile soils contribute to the unique taste and quality of Turkish tea. The provinces of Rize, Artvin and Trabzon are particularly famous for their tea gardens.
