Turkish Tea Recipe

inspired by

@mimoza

Mar 04 2026

•

20m

•

Serves 4

Jump to recipe ↓

Recipe information

Make Turkish Tea in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!

Pin Recipe

Was this page helpful?

Help improve this recipe for others!

Frequently paired with

The best thing to pair and share with Turkish Tea

Tea

6 tsp strong black tea (preferably Rize or Ceylon)

6 cups water (for brewing)

4 cups water (for the lower kettle or kettle base)

To Serve

4 tsp granulated sugar

4 to taste tea glasses

Preparation

1. Heat base water

Pour 4 cups of water into the lower kettle (the larger base pot). Bring this water to a gentle boil over medium-high heat. This water will act as the simmering bath for the teapot above.

2. Rinse teapot

While the base water heats, rinse the smaller teapot (çaydanlık upper pot) with hot water to warm it. This helps maintain brewing temperature.

Brewing

3. Add tea leaves

Place the 6 teaspoons of strong black tea into the warmed upper teapot. Scant or heaping teaspoons can be adjusted for strength preference.

4. Add brew water

When the base water reaches a rolling boil, ladle or pour about 2 cups of the boiling water into the upper teapot over the tea leaves. This starts the concentrated brew. Return the upper pot onto the lower kettle so it sits in the simmering water.

5. Simmer and steep

Reduce heat so the base water stays at a gentle simmer (not a vigorous boil). Let the tea steep in the upper pot for 10–12 minutes for a robust concentrate. If you prefer a milder tea, steep 6–8 minutes.

Finishing & Serving

6. Prepare sugar

Place sugar in a small bowl or sugar dish. Traditionally, sugar is offered for guests to add to their own glass; typical portion is about 1 teaspoon per glass, but provide more if desired.

7. Dilute and serve

To serve, pour a small amount (about 1–2 tablespoons) of the concentrated tea from the upper pot into each glass depending on desired strength. Then add hot water from the lower kettle to fill the glass. Typical ratio is 1 part concentrate to 1–2 parts hot water; adjust per taste (for very strong, use more concentrate). Stir in sugar if desired.

8. Keep warm

Keep the teapot on the simmering base while you serve to maintain temperature. Refill the upper pot with additional hot water from the lower kettle if concentrate becomes too concentrated, or brew another round of leaves when flavour weakens.

9. Optional cold/ice variation

For iced Turkish-style tea: brew a slightly stronger concentrate, allow to cool slightly, then pour over a glass filled with ice and dilute with cold water to taste. Add sugar or syrup while warm so it dissolves more easily.

Local Coupons

No local coupons found for this recipe's ingredients.