Tea

Tea

Çay

By
From
Turkish Fire
Photographer
Alicia Taylor

When I was a little girl, my father ran a kahvane, which translates into English as ‘coffee house’ — even though there was much more tea drunk there than coffee. As a little girl I would go around delivering tea to the nearby shops, dressed like a little boy.

Every household would have a çaydanlık, a special two-tiered teapot, made of steel. Here is how you use one to make a nice cup of Turkish tea.

Ingredients

Quantity Ingredient
2-3 tablespoons fine black tea leaves
sugar cubes, to serve

Method

  1. Fill the bottom teapot with cold water. In the smaller pot on top, put the tea leaves, then pour a splash of cold water over the leaves. Place the whole pot over a high heat.
  2. When the water comes to the boil, pour the hot water from the bottom pot over the tea leaves on top.
  3. Refill the bottom pot with cold water, turn the heat down to low, and wait until all the leaves have settled to the bottom of the top pot. This could take 5–10 minutes.
  4. Into each small Turkish tea glass we pour about 1 cm of the brewed tea from the top pot, then top each glass up with hot water from the bottom pot.
  5. Tea is always served with cubes of sugar.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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