Turkish Tea – çay …
Since I arrived in Istanbul, you might have noticed that drinking tea has become a big part of my daily routine. Thanks to a friend, who managed to convince me, I am finally making my own Turkish tea at home. And it is an amazing experience! It takes a little bit of practice to get it right but it is worth it.
Turkish tea is very different from the tea we are used to in Europe and Asia; it is much closer to the tea that is consumed in Russia (they even use the same word for tea). It has to come from the Black Sea and there is a whole ritual of making the tea. The double tea-pot (çaydanlık) is not only very chic and essential – but also very practical for keeping the tea warm and delicious all day. Turkish tea does not get bitter but only better when left in the tea pot. Give it a try!
How to make Turkish tea?
- Fill the lower teapot with water and boil it
- Put 1 full table-spoon of regular black tea in the small teapot
- Pour boiling water from the lower teapot into the small teapot until 2/3 of it is full
- Fill the lower teapot with water again and put it back on medium fire and place the small teapot on top of it
- When water is boiled inside the lower teapot, tea should be ready (tea in the small teapot should never be boiled otherwise it spoils the taste of tea, that’s why it’s not directly on the fire and it brews at the top with the heat coming from the steam of the water inside the big teapot.)
- Leave the teapots on low fire to keep the water hot as we never stop drinking it until all tea is gone
- Fill 1/4 of the tea glasses with tea from the small teapot and the rest with boiled water from the big teapot but always leave a little space at the top edge of the glasses as this space will be used to hold the glass. Because Turkish tea glasses normally don’t have any handles, yet again you can find modern ones with handles (For a stronger taste you fill 1/3 of it with tea and the rest with water.)
- Add sugar as you like (For a sweet taste one dessert spoon of sugar, for medium half a dessert spoon which is equal to one Turkish tea-spoon.)