A teapot of Azerbaijani Turkish tea, traditional glass, and sugar on a tray
Print Recipe
0 from 0 votes

Piping Hot Turkish Tea Recipe

In making the Turkish tea, the procedure is as important as the tea itself. This recipe requires a traditional double-pot. 
Cook Time25 mins
Brewing time15 mins
Course: Tea
Cuisine: Turkish
Keyword: Turkish Tea
Appliance: Stove, Turkish Teapot
Servings: 2 cups
Author: Paromita Datta


  • 1 tsp Turkish tea or black tea
  • 2 cups water plus, extra for filling
  • sugar cubes optional


  • Rinse the small pot with warm water. Pour in 1/4th of the water and add the tea leaves.
  • Fill the lower pot with the rest of the water and place it on the stove with the small pot on top. 
  • Reduce the heat once the water comes to a boil. The steam from the boiling water at the bottom will gently heat the water in the upper pot. 
  • After 5 minutes, gently pour about half the water from the lower pot into the brewing pot. Add more water to the lower one, place the small pot on top, and put it back on the stove. 
  • Bring the water at the lower pot to a boil and reduce the heat. The steam from the simmering water keeps heating the water on top. Brew the tea for 10 to 15 minutes. The tea leaves will settle at the bottom by the end of this period.
  • When serving, pour out the brewed tea into the tea glasses according to how strong you want it. The normal serving size is a quarter of a glass. Reduce the amount if you like your tea light or increase it to half-a-glass if you want your tea strong. 
  • Water is then added to the brewed tea in the glasses to dilute it. Turkish tea is usually served without milk or sugar. However, you may add a little sugar to sweeten it. Tea is served on small plates. 
    A cup of Turkish tea served in traditional style with baklava and nuts in the background


Do not boil the tea for too long or at a very high flame. It will make the brew bitter. The served tea should be consumed within 30 minutes.