How to Brew
How to Brew
Turkish tea is a concentrate and a dilution. That’s the whole idea. It means one pot serves a table of people who all want something different.
Boil
Fill a kettle. You’ll want more water than seems reasonable.
Rinse and load
Warm a small pot with a splash of the boiling water, pour it out, then add one heaped teaspoon of leaf per glass you plan to pour. Don’t be shy.
Brew long
Cover with about 1 cup (250 ml) of boiling water. Keep the pot warm — over very low heat, or on the lid of the kettle. Leave it 12 to 15 minutes.
Longer than you’re used to. Turkish tea is built for it.
Pour to taste
Concentrate into the glass first, then hot water on top. Start at one to three and adjust from there.
Three strengths: light, steeped, and a deep red Turkish drinkers call “rabbit’s blood”.
Right now: steeped
One part to three. Clear enough to read a newspaper through, dark enough to mean it.