Turkish Tea Recipe – How to Brew Traditional Çay

Turkish tea, known as çay, is more than just a drink — it’s a cultural ritual. It’s enjoyed at breakfast, during business meetings, family gatherings, or simply as a way to welcome guests. The preparation method makes it unique: brewed in a double teapot (çaydanlık), where the top pot holds concentrated tea and the bottom pot keeps hot water. This allows each person to adjust the strength of their tea by mixing the two.

The History and Significance of Turkish Tea

Although coffee once dominated Ottoman culture, tea became the national drink of Turkey in the 20th century. Most Turkish tea is grown in the lush Black Sea region, especially in Rize. Today, Turkey is among the world’s leading tea consumers, and offering tea is seen as a gesture of friendship and hospitality.

Essential Equipment for Authentic Turkish Tea

• Çaydanlık (Double Teapot): Two stacked kettles – the lower holds boiling water, the upper brews tea leaves.
• Tulip-shaped glasses: Known as ince belli bardak, they keep tea hot while showing off its color.
• High-quality Turkish black tea: Traditionally from Rize on the Black Sea coast.

Step-by-Step Turkish Tea Recipe

Ingredients for 4 Glasses

• 3 tablespoons Turkish black tea leaves (loose leaf)
• 4 cups water
• Sugar cubes (optional, served on the side)

Preparation Instructions

Step 1: Prepare the Double Teapot

Fill the bottom pot with water and bring it to a boil. Place the tea leaves in the top pot.

Step 2: Brew the Tea

Pour some boiling water over the tea leaves in the top pot. Fill the rest of the top pot with hot water. Place it back on top of the bottom pot and let it brew gently over low heat for 10–15 minutes.

Step 3: Serve

Pour some strong tea from the top pot into a glass (usually about 1/3 full), then dilute with hot water from the bottom pot to adjust strength. Serve in tulip glasses, with sugar cubes on the side.

Serving Suggestions

Turkish tea is usually served plain (without milk). It pairs beautifully with Turkish delights, simit (sesame bread rings), or pastries. It’s also common to drink tea after meals instead of coffee.

Tips and Variations

• Strength Control: Guests can choose “strong” (koyu) or “light” (açık) tea depending on how much water they add.
• Keep Warm: Always keep the bottom pot filled with hot water so the tea stays ready to serve.
• Regional Touch: In the Black Sea, tea is often brewed stronger and consumed throughout the day.