Name: Turkish Tea (Çay)
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 3 cup water, for the bottom pot, brought to a boil; 1 cup water, for the top pot, to steep the tea; 2 tbsp loose black tea, a strong black tea such as Rize or a Ceylon or Assam blend; 4 sugar cubes, optional, one per glass; 1 lemon, cut into wedges, optional; 2 cup hot water, drawn from the bottom pot for diluting; amount depends on taste

Ingredients

3 cup water, for the bottom pot, brought to a boil
1 cup water, for the top pot, to steep the tea
2 tbsp loose black tea, a strong black tea such as Rize or a Ceylon or Assam blend
4 sugar cubes, optional, one per glass
1 lemon, cut into wedges, optional
2 cup hot water, drawn from the bottom pot for diluting; amount depends on taste

Equipment

two-tier teapot (çaydanlık), tulip glasses, saucers

Method

Fill the bottom pot of a two-tier teapot (çaydanlık) with 3 cups water and bring it to a rolling boil over medium-high heat (212°F / 100°C).
Put the 2 tbsp loose black tea in the top pot, pour in 1 cup of water, and set the top pot on the bottom pot.
Reduce the heat under the bottom pot to low so the water simmers gently. Let the tea steep over the steam for 15 to 20 minutes, until the liquid is dark mahogany and very strong. This is the concentrate.
Pour a small amount of concentrate into each tulip glass: about 2 tbsp for a light cup (açık), or 3 to 4 tbsp for a strong one (koyu).
Top each glass with hot water from the bottom pot, leaving room at the rim, then adjust with more concentrate or water to taste.
Serve right away on saucers with sugar cubes and lemon wedges. Keep the top pot resting on the bottom pot over very low heat so the concentrate stays hot for refills.

Nutrition per serving

Calories: 20
Protein: 0g
Carbs: 5g
Fat: 0g
Fiber: 0g

Protein 0%Carbs 100%Fat 0%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

turkish · drink · turkish-tea · çay · tea · beverage

Ingredients

Equipment

Method

Nutrition per serving

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