Çay — Turkish Tea in a Çaydanlık

Turkish çay is black tea brewed as a concentrate and diluted in the glass. A çaydanlık keeps the tea in a small upper pot and hot water in the kettle below.

Makes about 6 small glasses • Allow 25 minutes

Ingredients and equipment

15 g loose Turkish black tea

500 ml freshly boiled water for the upper pot

Additional hot water for the lower kettle and dilution

Sugar, optional

A çaydanlık, small strainer, and heat-safe tea glasses

Method

1. Put the leaves in the upper pot. Bring fresh water to a boil in the lower kettle.

2. Carefully pour 500 ml hot water over the leaves. Refill the lower kettle as needed without exceeding its safe fill level.

3. Set the upper pot on the lower kettle. Keep the lower water gently simmering and let the tea steep for 15–20 minutes. Do not boil the tea concentrate directly or let the lower kettle run dry.

4. Strain concentrate into each glass, starting with one-third concentrate and two-thirds hot water. Adjust to taste.

5. Serve freshly brewed, with sugar separately if desired.

Serving notes

Açık means light tea; demli means a stronger brew. Turkish black tea is normally served without milk. Small tulip-shaped glasses are traditional, but any suitable heat-safe cup works. The concentrate-to-water ratio is personal rather than a fixed rule.

Reference: GoTürkiye, Tea Rota — https://cdn.goturkiye.com/gastro-v2/tea-rota.pdf