Çay

Written by on in Sip Fresh

In Turkey, tea (çay) is much more than a drink. It’s poured at breakfast, after every meal, in shops, offices and on ferries, and it’s always the first thing offered to a guest. Brewed slowly in a two-tiered teapot called a çaydanlık, the strong black tea is diluted with hot water to taste and served in small tulip-shaped glasses that show off its beautiful deep red color.

Prep: 5 min
Cook: 20 min
Total: 25 min
Serves: 6–8 tea glasses

Ingredients

  • 4 tablespoons loose-leaf Turkish black tea (such as Rize tea)
  • 6 cups (1.5 liters) fresh cold water
  • Sugar cubes, to serve (optional)
  • Lemon slices, to serve (optional)

Equipment

  • A çaydanlık (Turkish double teapot), or a large kettle with a small teapot that fits on top
  • Tulip-shaped tea glasses with saucers

Instructions

  1. Fill the large bottom pot with the water and bring it to a boil over high heat.
  2. Meanwhile, put the loose tea into the small top pot. Place it on top of the bottom pot so the dry leaves warm up from the steam.
  3. Once the water boils, pour about 2 cups of it into the top pot over the tea leaves. Add a little more water to the bottom pot if needed so it doesn’t run dry.
  4. Set the top pot back on the bottom pot and turn the heat to the lowest setting. Let the tea brew gently for 15–20 minutes, until the leaves sink to the bottom.
  5. To serve, fill each glass about one-third to halfway with the strong brewed tea from the top pot.
  6. Top up with hot water from the bottom pot. Use less water for strong, dark tea (koyu) or more for light tea (açık).
  7. Serve right away with sugar cubes on the saucer and lemon slices if you like. Refill the top pot with hot water as you go to keep the tea flowing.

Tips for Perfect Turkish Tea

  • Look at the color. Well-made Turkish tea is clear and deep red, often called “rabbit’s blood” (tavşan kanı).
  • Don’t boil the leaves. Brew on low heat so the tea stays smooth and doesn’t turn bitter.
  • Use the right tea. Turkish black tea from the Rize region gives the most authentic flavor. If you can’t find it, a strong Ceylon tea works.
  • No double teapot? Brew the tea in a small teapot set on top of a kettle of simmering water, then dilute it the same way.
  • Serve without milk. Turkish tea is traditionally enjoyed plain or with sugar, never with milk.
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