Turkish tea, or çay, is a cornerstone of daily life in Turkey. Brewed in a special double teapot (çaydanlık), it’s strong, rich, and served in tulip-shaped glasses. The unique brewing method involves a concentrated tea infusion diluted with hot water, allowing each person to adjust the strength to their taste.
Ingredients
Directions
Fill the bottom kettle (büyük demlik) of the çaydanlık with water and bring it to a boil.
Place 3–4 tablespoons of black tea leaves (preferably Rize tea from Turkey) in the top teapot (küçük demlik).
Once the water boils, pour some into the top teapot over the tea leaves to steep. Fill it about halfway.
Place the top teapot over the bottom one, keeping the heat low, and let the tea brew gently for 10–15 minutes.
To serve, pour a little of the concentrated tea from the top pot into a tulip glass, then dilute with hot water from the bottom pot according to taste (strong = dark, light = pale).
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