Turkish Cay Black Tea

Fill the larger bottom pot of your traditional double teapot (çaydanlık) with 1.5 liters of cold, fresh water. Place it on the stove over medium-high heat.

While the water in the bottom pot is heating, add 3-4 tablespoons of Turkish black tea leaves (preferably Rize tea) into the smaller, top pot of the çaydanlık. Ensure the tea leaves are dry and loose.

Once the water in the bottom pot comes to a rolling boil, carefully pour about 500 ml of this boiling water over the tea leaves in the top pot. Swirl gently to ensure all leaves are wet.

Place the top pot, now containing the tea leaves and hot water, directly on top of the bottom pot. Reduce the heat to low, allowing the water in the bottom pot to simmer gently. This keeps the tea in the top pot warm and facilitates proper steeping.

Allow the tea to brew (demlenmek) for at least 15-20 minutes. The longer it steeps, the stronger and darker the tea will become. You will notice the tea leaves settling at the bottom of the top pot, indicating it is ready.

To serve, pour the concentrated tea from the top pot into small, tulip-shaped Turkish tea glasses, filling them about one-third to one-half full. Then, dilute with hot water from the bottom pot to achieve your desired strength. Serve immediately, optionally with sugar cubes on the side.