Turkish tea hourglass

Traditional Turkish tea, served in tulip-shaped glasses, is brewed using a double teapot and timed with an hourglass for perfect infusion.

About this subject

Turkish tea (çay) is far more than a beverage; it is a symbol of hospitality and social bonding in Turkey. Unlike standard black tea, the traditional preparation uses a double teapot (çaydanlık): the lower pot boils water while the upper pot holds loose tea leaves with a small amount of water, creating a concentrated extract. When serving, a tulip-shaped glass is filled one-third with the concentrate and topped with boiling water according to desired strength. The steeping time is crucial, typically 10 to 15 minutes, and many Turks use an hourglass to ensure the perfect brew, avoiding bitterness. The tulip glass allows the tea to cool faster at the rim while keeping the center hot, enhancing aromas. The çay tradition transcends social classes and regions: it is served in cafes, shops, homes, and even at funerals, always accompanied by sugar (never milk). Remarkably, Turkey has one of the highest tea consumption rates globally, with about 3.5 kg per person per year, surpassing countries like the UK and Ireland. The hourglass, often decorative, reflects the precision valued in both home and professional preparation.

Frequently Asked Questions

Why is an hourglass used in Turkish tea preparation?

The hourglass ensures the exact steeping time for the concentrated tea, usually 10 to 15 minutes, preventing bitterness or weakness.

What is the two-tier teapot (çaydanlık) used for Turkish tea?

It is a set of stacked pots: the lower one boils water and the upper one heats tea leaves with a little water, producing a strong extract that is diluted when serving.

Is Turkish tea served with milk?

No. Turkish tea is traditionally served with sugar cubes (to taste) and never with milk, unlike British or Indian tea cultures.