Sunday Series, The Art of Tea Brewing: Turkish Traditional Caydanlik Method

For tea lovers, there is quite a magic happening in Turkey. From the lively tables of Istanbul cafes to the quiet Black Sea villages, tea is not just a drink but an invitation to enjoy the rhythm of daily life. Turkish tea is the true national heritage that naturally appears in every setting. In Turkey, tea is often brewed black, milk is rarely added, and widely conforms to the traditional caydanlik method of preparation. The caydanlik consists of two stacked pots. The larger bottom pot boils fresh water, while the smaller top pot holds the loose tea leaves. Steam from the lower pot gently heats the upper one for the leaves to steep slowly without boiling directly, thereby preventing bitterness and extracting deep flavor.

Preparation Method

Preparation begins by filling the bottom pot with cold water and bringing it to a boil. While boiling, measure loose Turkish black tea, typically one heaped teaspoon per person plus one extra for the pot. Put the tea leaves into the empty top pot. Once the water boils, pour enough over the leaves to cover them generously and create a strong concentrate. Restack the pots, reduce the heat to a gentle simmer, and let the tea steep for about 10–15 minutes. The leaves will sink to the bottom when ready, and the liquor turns deep reddish-brown. The result is a smooth yet robust cup that reflects both the unique Rize terroir and centuries of refined technique. Generally, whether you use a traditional caydanlik or improvise with two pots, the principle of preparation remains the same and a strong concentrate diluted to taste is realized.

To serve, pour a small amount of the strong concentrate into each tulip glass. For medium strength, about one-third full is recommended. Top it up with hot water from the bottom pot. In most Turkish settings or ceremonies, guests choose their preferred strength: koyu is dark and strong, while acik is light. Sugar cubes are commonly offered, but milk is never added. The clear, vibrant color and full body shine in the curved glass make the tea captivating.

Afterthought

The Caydanlik method keeps tea available for hours by simply keeping the bottom pot simmering and hot. In Turkish homes, workplaces, and tea gardens, the caydanlik rarely leaves the stove. Tea is offered to visitors immediately, shared during conversations, and enjoyed from breakfast through late evening.

At By Thompson, we celebrate the many ways people around the world prepare and share tea with care. While our collection focuses on thoughtfully sourced loose-leaf teas, the Turkish method reminds us that great tea is as much about the ritual as the leaf itself. Slow down, brew mindfully, and enjoy every cup.