Brewing real Turkish çay
Use a double teapot (çaydanlık): boiling water below, 2 tbsp of tea for 4 cups above. Steam-steep 12–15 minutes, then dilute to taste — koyu (strong) or açık (light).
Turkish teas & coffees
Turkey is the world's biggest tea drinker. Our çay comes from the humid Black Sea hills — Rize, Tirebolu — and our coffee is ground fine for the cezve.
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Turkish coffee
One heaped teaspoon of ultra-fine coffee per cup, cold water, gentle heat in the cezve. Pull it off at the first rise of foam and serve with Turkish delight and a glass of water.
Anatolian infusions
Sage (ada çayı), linden, rosehip, chamomile: Anatolian infusions are drunk all day and traditionally accompany the winter months.
FAQ
- Rize vs Tirebolu tea?
- Tirebolu is usually bolder and darker in the cup; Rize is rounder and more floral.
- Do I need a çaydanlık?
- Not mandatory, but it gives the texture and strength typical of Turkish çay.
- Is your tea loose leaf?
- Yes, our çay is sold loose, in 500 g to 1 kg packs depending on the reference.