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We picked you the best quality Turkish Tea. Turkish tea is
typically prepared using two specially designed stacked kettles
called "çaydanlık". Water is brought to a boil in the larger lower
kettle and then some of the water is used to fill the smaller
kettle on top and steep (infuse) several spoons of loose tea
leaves, producing a very strong tea. When served, the remaining
water is used to dilute the tea on an individual basis, giving each
consumer the choice between strong (koyu/dark or tavşan
kanı/rabbit's blood) – a deep brownish red or weak (açık/light).
We picked you the best quality Turkish Tea. Turkish tea is typically prepared using two specially designed stacked kettles called "çaydanlık". Water is brought to a boil in the larger lower kettle and then some of the water is used to fill the smaller kettle on top and steep (infuse) several spoons of loose tea leaves, producing a very strong tea. When served, the remaining water is used to dilute the tea on an individual basis, giving each consumer the choice between strong (koyu/dark or tavşan kanı/rabbit's blood) – a deep brownish red or weak (açık/light).
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Turkish Tea
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