Türkiye

Double Teapot Brewing: Turkish tea is typically brewed using a special double teapot (called çaydanlık). The tea is steeped in the upper teapot with a small amount of water to create a concentrated tea infusion, while water is boiled in the lower teapot. The concentrated tea is then mixed with hot water from the lower pot to achieve the desired strength, with the drinker choosing between a strong ("koyu") or light ("açık") brew.

Flavor Control: This method allows for control over the strength of the tea, giving it either a full-bodied, robust flavor or a lighter, milder taste depending on personal preference.

Flavor Impact: Turkish black tea generally has lower tannin levels compared to some other strong black teas (such as Assam or Ceylon). This means it is less bitter and astringent, even when brewed strong. The lower tannin content allows the tea to be drunk in large quantities without becoming too overwhelming.

Best For: Its smooth and mellow character makes it ideal for drinking throughout the day, especially during social gatherings, where people may consume multiple cups.

Caffeine Content: Turkish tea has a moderate caffeine content, which makes it stimulating but not overly strong compared to other black teas. This moderate caffeine level means it can be enjoyed throughout the day without causing jitteriness.

Best For: A popular drink in Turkish households and cafés, Turkish tea is often consumed in social settings, with people gathering for tea breaks at any time of the day.