Turkish Cay Brewed in a Double Teapot

What you need

• 1.2 l (5 cups) water, fresh and cold
• 5 tbsp loose black tea leaves, Turkish or other strong black tea
• sugar cubes, for serving
• lemon, optional, a wedge per glass

Method

Restated from the original video

1. 1

   Fill the lower kettle of a stacked Turkish teapot (caydanlik) about three quarters full with water and bring it to a boil over medium-high heat.

2. 2

   Put the tea leaves in the upper pot, pour in a splash of the boiling water and set the pot on top of the kettle. Cover it.

3. 3

   Lower the heat and let the tea steam for 5 min so the leaves soften and open.

4. 4

   Pour about 2/3 of the boiling water from the lower kettle into the upper pot and top the lower kettle up with fresh water.

5. 5

   Put the pots back together and bring the lower water to a boil, then turn the heat to the lowest setting.

6. 6

   Brew for 10-15 min, until the leaves sink and the concentrate is deep red-brown.

7. 7

   Pour a little concentrate into each small tulip glass, about 1/3 to 1/2 full.

8. 8

   Top up with hot water from the lower kettle to taste: more for light tea, less for dark. Serve at once, with sugar cubes and a lemon wedge on the side if you like.

Imported from giverecipe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.