How to Make Turkish Tea with or without a Double Pot

• Turkish tea is made with black tea leaves and comes in three strengths: koyu (strong), tavşan kanı (medium), and açık (weak/light).
• Use a traditional Turkish kettle or a double boiler to brew Turkish tea.
• Simmer your tea for 10-15 minutes; you can tell the tea is ready when the leaves sink to the bottom of the pot.
• Serve your tea with borek or sweet baklava for a simple side snack, and add sugar or lemon to your tea if you want a more dynamic flavor.

Using a Traditional Turkish Kettle

Purchase your favorite black tea leaves. If you don't have black tea on hand, head to a local grocery store, tea shop, or online supplier to get your tea leaves. Remember, the strength of your tea depends on how much water you add at the end, so feel free to select your favorite black tea as the base flavor! 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. 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.

Boil 5 cups (1,200 mL) of water in the bottom pot. If the two pots are attached, remove the top pot from the bottom pot and fill the bottom teapot with water. Place the top teapot back on top as you begin to boil the water. For the best taste, you should use filtered or bottled water if you have it. 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.

Add 2 tablespoons (28.3 grams) of tea leaves into the top pot. Remove the lid from the upper teapot and carefully add the leaves into the empty pot. For a nice aroma, add an additional 1 tablespoon (14.3 grams) of loose flavored tea, such as Earl Gray or other black tea bases with flavors like orange, lemon, or grapefruit. 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.

Pour boiling water from the bottom pot into the top pot. Carefully remove the top pot from the bottom pot, and pour some of the boiling water into the upper teapot. Stop pouring once the water is about ⁄2 inch (1.3 cm) from the top and place the top pot onto the heated element to replace the bottom pot. 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.

Add 2 cups (470 mL) of water to the bottom pot. While the top pot heats on the element, add more water to the bottom one. Once you are finished, place the bottom pot onto a close-by element that is off and let it sit. You want this water to still be hot when you serve the tea. 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!

Place the top teapot on the bottom pot when the tea starts to swell. Once you notice the tea swelling upward to the rim in the top teapot—which should take 30 seconds to 1 minute—lift it up and place it on top of the bottom teapot. Leave a small crack between the two pots so that steam can escape. Cap the top pot with a lid after placing the bottom pot underneath it.

Simmer the tea for about 10 to 15 minutes on low heat. Turn your stove to low heat, which is "Min" or "2" on your stove ring. This will keep the tea just below the boiling point while it continues to bubble. Once the tea leaves in the top pot start to sink to the bottom, the tea is ready to serve. 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.

Using a Double Boiler

Buy black tea leaves from tea stores, big-box stores, or online suppliers. Turkish teas are classified by strength into one of the following categories: strong and dark (koyu); medium deep brownish red (tavşan kanı); weak and light (açık). But strength is determined by how much you dilute them with water, so choose your favorite base flavor for the best results! 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!

Boil 5 cups (1,200 mL) of water in a large saucepan. Turkish tea kettles are essentially double boilers, which can be made by stacking a small saucepan on top of a larger saucepan. Fill the bottom saucepan with water—filtered or bottled will give you the best taste. 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.

Add 2 tablespoons (28.3 grams) of tea leaves into the smaller saucepan. Rest the top saucepan onto a flat surface and scoop your tea into it. Add an additional 1 tablespoon (14.3 grams) of loose flavored tea like lemon, orange, or grapefruit. Always keep your Turkish tea in a sealed storage container to prevent it from being affected by humidity and external odors.

Pour 2 cups (470 mL) of boiling water over the leaves in the small saucepan. Remove the small saucepan and place it onto the stovetop. Lift the large saucepan, tilt it to a 45-degree angle, and gently pour the boiling water around the top of the tea leaves in the small saucepan. Slowly move the large saucepan in a circular motion while pouring to ensure even consistency. Stop pouring when the water is about ⁄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. Keep the saucepan on medium heat until you notice the water rising. Leave the pan without a lid while it boils.

Add 2 cups (470 mL) of water into the large saucepan. Add more water to the large saucepan as you wait for the tea to boil. Then, place the larger saucepan onto a close-by element that is turned off and let it sit. You'll need to use this water when you serve your tea, so be sure you have enough in your saucepan.

Place the small saucepan onto the large saucepan when the tea starts to swell. Once you notice the tea starting to swell to the rim of the smaller saucepan, lift it up and place the larger one underneath it. Maintain a small gap between the base of the smaller saucepan and the rim of the larger one so steam can escape. Place a lid onto the small saucepan after placing the larger one underneath it.

Simmer the tea for between 10 and 15 minutes on low heat. Turn the stove to low heat, which is typically "Min" or "2" on your stove ring. If you can select a precise temperature, set it to approximately 195 °F (91 °C). This temperature maintains the tea at a temperature just below the boiling point. Once the tea leaves in the small saucepan begin to sink to the bottom, the tea is ready to serve! 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!

Serving Your Tea

Fill your Turkish tea glass with tea and boiling water. Turkish tea is traditionally served with a portion of water in a Turkish teacup. Start by filling 1/4 to 1/2 of your Turkish tea glass with tea from the top pot. After filling the glass with tea, use the water in the bottom teapot to fill the rest of the cup. Pour it gently to avoid creating bubbles. 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. Sprinkle 1 teaspoon (4.2 grams) of sugar in for taste. Drink the pot of tea within 30 minutes.

Serve your Turkish tea with snacks like borek or sweet baklava. Both are baked pastries that make a perfect addition to your tea. You can also opt for lemon bars, tea cakes, and hot cross buns. If you're drinking your tea with a meal, try smoked salmon on rye or chicken sandwiches.

Drink your tea with sugar or lemon for some extra taste. If black tea doesn't sound to your liking, pair it with a lemon or add 1 to 2 sugar cubes. In Turkey, many people place sugar cubes under their tongue to dissolve while they drink their tea. Milk is not traditionally serve with Turkish tea, but if that's your preference, give it a shot.