Çay

Turkish Tea , Çay (pronounces as chai) is black tea which is consumed without milk.

Turkish tea is typically prepared using two stacked kettles (çaydanlık) specially designed for tea preparation. 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 several spoons of loose tea leaves, producing a very strong tea.

Durin my stay in Turkey, almost all days I used to take this black tea after lunch. Actually this is a practice followed by the Turks i.e they take black tea after every meal .

So I had developed very strong liking of this Turkish tea, which eventually led me to purchase 1 packet of Turkish tea powder/leaves.

Turkish Tea powder

Preperation (with turkish teapot):

Turkish tea is typically prepared using two stacked kettles (çaydanlık) specially designed for tea preparation. 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 several spoons of loose tea leaves, producing a very strong tea.

Turkish Teapot

Preparation (without Turkish tea pot):

Put some tea powder in tea strainer , and adjust it on some kettle with boiling water, so

that the vapour will go up through the tea, but it won't touch the water. Wait for almost 5 minutes. Time to put the tea inside the kettle, boil only once ( be careful, it will rise), As soon as it rises, turn off the heat, stir your tea-water mix, put the lid on , and wait for a few minutes . You can drink your tea. If it is too dark, add a bit of hot water.

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