Turkish Tea (Çay) (Çay)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

Loose black tea (Turkish or Ceylon) — 4 tbsp
Water — 1 L (4 cups)
Sugar cubes, to serve

Method

Fill the bottom pot of the çaydanlık (or a regular saucepan) with the water and bring to a boil.
Pour a small amount of the boiling water into the top pot and add the loose tea leaves; top up with a little more boiling water so the tea is well covered.
Place the top pot over the bottom pot (or use a smaller saucepan set over the larger one) and let the tea steep over low heat for 15–20 minutes, until very dark and concentrated.
To serve, pour a small amount of the concentrated tea into each glass, then top up with hot water from the bottom pot to the desired strength.
Serve with sugar cubes on the side, no milk.

Introduction: Tea, brewed strong in a stacked double teapot called a çaydanlık, is at the heart of Turkish daily life and
hospitality, served constantly throughout the day in small tulip-shaped glasses, usually with sugar cubes
on the side.

Cultural Background: Tea, brewed strong in a stacked double teapot called a çaydanlık, is at the heart of Turkish daily life and
hospitality, served constantly throughout the day in small tulip-shaped glasses, usually with sugar cubes
on the side.

Tips: Adjust each glass individually with more or less concentrated tea and hot water — this is exactly how Turkish tea is customised to taste. Steep the concentrate low and slow rather than boiling hard, which can make it bitter.

Variations: Add a slice of apple to the pot for elma çayı (apple tea) flavouring, though this is a distinct, separate drink traditionally. Some regions add a pinch of dried rosehip for extra tartness. Naturally vegan and vegetarian.

Storage: Best brewed fresh; the concentrate can be kept warm on low heat for a few hours.

Reheating: Reheat the concentrate gently if needed, then top up with fresh hot water.

FAQs:

Q: Why use a double teapot?

A: It allows a strong tea concentrate to brew separately from the boiling water, so each glass can be adjusted to individual taste.

Q: Is milk ever added?

A: No — Turkish tea is always served plain, without milk.

Q: What glasses are traditional?

A: Small, tulip-shaped glasses that show off the tea's rich reddish-brown colour.