Turkish Tea (Çay) (Çay)
The Quirky Foodster Team
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.
- Loose black tea (Turkish or Ceylon) — 4 tbsp
- Water — 1 L (4 cups)
- Sugar cubes, to serve
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