Turkish teas are divided into 3 main strength classes: strong dark teas known as koyu; medium deep brownish red teas called tavşan kanı, which means rabbit’s blood; and weak light teas called açık. [1] X Research source Try dark tea leaves like Darjeeling, Assam, and Nilgiri for a nice strong base. Purchase herbal teas like mint, apple, rosehip, or lemon ginger if you prefer your tea with a stronger flavor.
If you’re going to use tap water, let it run on cold for about 10 seconds before filling up your pot so it absorbs heat faster. [2] X Research source
For the best flavor, store your Turkish tea in a sealed package. This will help prevent it from being affected by external odors and humidity.
Move the larger pot in a circular motion while pouring to ensure even consistency. Black tea must be steeped in very hot water, so double check that the water is boiling before pouring it over the tea leaves. [5] X Research source
Once you’re done steeping the tea, you’ll use the water in the bottom pot to dilute the tea, so it’s important to have enough water in the bottom pot!
Cap the top pot with a lid after placing the bottom pot underneath it.
If you’re unsure whether the tea is ready, temporarily remove the lid from the top pot and check on the level of the tea leaves.
Try dark tea leaves like Assam, Darjeeling, and Nilgiri if you prefer strong tea. If you prefer your tea with a stronger flavor, try herbal teas like apple, mint, rosehip, or lemon ginger. Choose a few different kinds and try them all out!
Swap the smaller saucepan with a mixing bowl if you’d like. If you use tap water, let it run for 10 seconds before filling your pan so it absorbs heat faster. Copper, aluminum, and non-stainless steel are the best material choices for your pan or bowl.
Always keep your Turkish tea in a sealed storage container to prevent it from being affected by humidity and external odors.
Stop pouring when the water is about 1⁄2 inch (1. 3 cm) from the top of the small saucepan or your run out of boiling water. Be sure the water is boiling before pouring it onto the tea leaves. Black tea must be steeped in water that is at least 212 °F (100 °C) for active substance development. [12] X Research source Keep the saucepan on medium heat until you notice the water rising. Leave the pan without a lid while it boils.
You’ll need to use this water when you serve your tea, so be sure you have enough in your saucepan.
Place a lid onto the small saucepan after placing the larger one underneath it.
Temporarily remove the lid from the small saucepan if you’re unsure if your tea is ready. If the tea leaves have made their way to the bottom of the saucepan, it’s ready to drink!
Fill the glass 1/4 of the way full with tea if you prefer lighter açık tea, and as much as 1/2 full if you prefer your tea dark, called koyu. Anything in the middle is called tavşan kanı. [16] X Research source Sprinkle 1 teaspoon (4. 2 grams) of sugar in for taste. Drink the pot of tea within 30 minutes.
If you’re drinking your tea with a meal, try smoked salmon on rye or chicken sandwiches.
Milk is not traditionally serve with Turkish tea, but if that’s your preference, give it a shot.
