Turkish Cay Black Tea

Fill the large bottom pot (demlik) of your double teapot with about 1.5 liters of fresh cold water. Place it on the stove and bring the water to a rolling boil over high heat.

While the water in the bottom pot is heating, place 3-4 tablespoons of good quality Turkish black tea leaves into the smaller top pot (çaydanlık). Adjust the amount based on your desired strength.

Once the water in the bottom pot boils, carefully pour a small amount (about 50-100 ml) of this hot water over the tea leaves in the top pot. Swirl gently for a few seconds and then discard this water. This step helps to rinse off any dust and enhance the tea's aroma.

Carefully pour about 250-300 ml of the freshly boiled water from the bottom pot over the rinsed tea leaves in the top pot. Ensure all the tea leaves are fully submerged in the water.

Place the top pot back onto the bottom pot. Reduce the heat to the lowest setting. The water in the bottom pot should maintain a gentle simmer, generating steam to keep the top pot warm and allow the tea to steep slowly. Let it steep for at least 15-20 minutes, or up to 30-35 minutes for a stronger, darker brew.

To serve, pour the strong tea concentrate from the top pot into a small tulip-shaped tea glass, filling it about one-third to one-half of the way. Then, dilute it with hot water from the bottom pot to achieve your desired strength and color.

Offer sugar cubes on the side for guests to add to their taste. Turkish Cay is traditionally enjoyed hot, without milk or lemon. Sip it slowly to savor its full, rich flavor and aroma.