Turkish Tea Recipe
(çay) Brewed loose leaves in a traditional two – tiered teapot called a çaydanlık.
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Ingredients
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Tea Brewing
Serving
Method
Tea Brewing
- 1
Prepare water and teapot
Fill the bottom (larger) kettle of the çaydanlık with 1,000 ml (about 1 liter) of cold water. Place it on the stove and bring to a steady boil over medium-high heat.
- 2
- 3
Add tea leaves
Measure 4 tablespoons of strong black Turkish tea leaves and place them into the top teapot (the smaller pot).
- 4
Make a concentrated brew (dem)
When the bottom kettle reaches a rolling boil, carefully pour about 500 ml of the boiling water into the top teapot over the tea leaves (enough to fully cover and submerge the leaves). Place the top teapot on top of the bottom kettle so the steam and heat keep the top pot very hot. Reduce heat under the bottom kettle to low so it stays gently simmering; do not let it go flat cold. Let the tea steep undisturbed for 10–15 minutes to form a strong concentrate called 'dem.'
Serving
- 5
- 6
Dilute to taste
To serve, pour some of the concentrated tea (dem) from the top teapot into each glass—about one-third to one-half of the glass for a strong cup, or less for a weaker cup. Then add hot water from the bottom kettle to fill the glass, adjusting the ratio to the guest's preference (typical strength is 1 part dem to 1–3 parts hot water).
- 7
- 8
Storage/leftovers
If tea will sit for more than an hour, keep the top pot covered and on very low heat to avoid bitter over-extraction. Discard leftovers after 4–6 hours for best flavor.