Çay the Turkish Way

First, you need the appropriate materials. The first one of these is the right teapot. I bought one today, which you can see here:

As you can see, the teapot comes in two parts, a smaller pot and a larger pot. You’ll understand why after you read the rest of this post.

The second thing, of course, is the çay itself. To make Turkish çay the right way, you use tea leaves independent of any bag or other cumbersome package. For an example of Turkish çay:

No çay is complete without the right glass to serve it in. In Turkey, they use glasses like the following, and a small teaspoon:

This brings us to Step One. Fill the small pot with a little bit of water, and a whole lot of tea, à la photo:

Simple enough, Step Two is to fill the bigger pot with water. Below it shows this:

Step Three is also pretty straightforward. Just put the small pot of tea on top of the large pot of water, ah like so:

Then you heat to boiling, then turn your range top to low or off. Allow the tea to seep for ten minutes after boiling.

Then pour the tea itself from the small pot, but just a little bit:

This nearly pure tea by itself is too strong even for the Turks, so you have to water it down with the water from the big pot:

Add sugar cubes (cafes usually give you packs of two) to suit your taste, and buyurun: the perfect glass of Turkish tea. You can use the same pots for making Turkish coffee, but that will be a post for later.