How to Brew Turkish Tea in a Çaydanlık

To brew Turkish tea, boil water in the bottom pot of a çaydanlık, pour some over loose black tea in the top pot, and let it steep over gentle heat for about 10–15 minutes. Pour the strong brew into a tulip-shaped glass and top it up with hot water from the bottom pot until it reaches the colour you like.

The method is simple, but a few details decide whether your tea is clear and fragrant or bitter and cloudy. Here is how we make it at home.

What you need

• A çaydanlık. This is the double teapot: a larger kettle at the bottom for water and a smaller pot on top for the brew. The steam from below keeps the tea warm without boiling it. Our Turkish teapots include Özlife stainless steel sets in medium and family sizes and ACAR copper and enamel sets.
• Turkish black tea. Most Turkish tea comes from the Black Sea coast around Rize. In our Turkish black tea collection you will find Çaykur blends such as Rize Tourist, Altınbaş, Filiz and the organic Hemşin.
• Tea glasses and saucers. The small tulip-shaped glass shows off the colour of the tea. See our Turkish tea glasses.
• Fresh cold water, and sugar cubes for those who take them.

How much tea to use

A good starting point is about one level tablespoon of loose tea per glass you plan to serve, or one teaspoon per glass for a lighter brew. For a family pot of six to eight glasses, around four to five tablespoons is typical. Different blends have different strength, so you may need a few pots to find your favourite amount.

How to brew Turkish tea, step by step

1. Fill the bottom pot with fresh cold water, about three quarters full.
2. Put the dry tea in the top pot and set it on top of the kettle. As the water heats, the leaves warm through gently, which helps them open.
3. Bring the water to a boil.
4. Pour boiling water over the leaves. Fill the top pot about halfway for a strong brew or up to two thirds for a softer one.
5. Top up the bottom pot with a little more water so you have plenty for diluting, and put the top pot back in place.
6. Turn the heat down to low and let the tea steep (demlemek) for about 10–15 minutes. The water below should simmer gently, not boil hard. Never let the top pot boil, or the tea turns bitter.
7. Check the leaves. When most of them have sunk to the bottom, the tea is ready.
8. Pour and dilute. Pour the brew into the glass first, then add hot water from the bottom pot.

Some people rinse the dry leaves with a splash of hot water before brewing, and some steep for up to 20 minutes. Practices vary by region and household; 10–15 minutes is a reliable middle ground.

Strong or light: koyu and açık

Because every glass is mixed to order, each guest can have tea exactly as they like it. The two words you will hear most are:

• Koyu (strong) – roughly half brew and half water, or more brew. Dark, almost mahogany.
• Açık (light) – about one third brew topped up with water. Bright amber.

In between is tavşan kanı, literally "rabbit's blood": a clear, deep ruby-red colour that many Turks consider the ideal glass. Hold the glass up to the light; if you can see through it and it glows red rather than brown, you have it.

Turkish tea is usually served without milk. Sugar cubes are offered on the saucer and stirred in with a small spoon.

Why Turkish tea is served in glasses

The classic glass is the ince belli ("thin-waisted") tulip shape. Glass lets you judge the colour before you sip, and the narrow waist means you hold it by the rim while the tea at the bottom stays hot. Glasses are traditionally filled to just below the rim, leaving a little space so you can hold them comfortably.

For serving guests, a matching set with saucers makes things easy. Our Turkish tea sets include 12-piece sets for six people from Paşabahçe, LAV and Perotti, plus ACAR sets with spoons and trays. For a deeper look at sizes and care, read our Turkish tea glass guide.

Common mistakes to avoid

• Boiling the top pot. It overextracts the leaves and the tea goes bitter and dark.
• Steeping too short. Under 10 minutes and the tea tastes thin, no matter how much you use.
• Keeping a pot all day. Brewed tea loses its freshness after an hour or so on the stove. Many households make a fresh pot rather than reheating an old one.
• Running out of hot water. Keep the bottom pot topped up while you serve so you can always dilute.
• Using tea bags. They work in a pinch, but loose Turkish tea gives the colour and flavour this method is built for.

Looking after your çaydanlık

Tea leaves tannin stains, and hard water leaves limescale in the bottom kettle. Rinse both pots after use and descale the kettle from time to time with a vinegar or citric acid solution, then rinse well. Copper and decorated finishes need gentler cleaning than plain stainless steel, so follow the care notes on each product page. If you cook on induction, check the product page to confirm the teapot suits your stove.

Frequently asked questions

How long should Turkish tea steep?

About 10–15 minutes over low heat. The tea is ready when most leaves have sunk to the bottom of the top pot.

Can I make Turkish tea without a double teapot?

Yes. Brew the tea in a small teapot set over a saucepan of simmering water, and keep a kettle of hot water for diluting. A çaydanlık simply makes this easier.

What does tavşan kanı mean?

It means "rabbit's blood" and describes the ideal colour of Turkish tea: a clear, deep red that lets light through, between strong and light.

Do Turks drink tea with milk?

Generally not. Turkish tea is drunk plain or with sugar cubes, often alongside breakfast or after a meal.