1 August 2026
How to Brew Turkish Tea Properly
Everyone uses the same leaves, yet no two glasses taste alike. The simple rules tea makers have followed for decades.
The story of a good glass of tea begins before the water boils. Warming the pot with steam, never over-boiling the water, giving the leaves the time they need — small details with a direct effect on the result.
Don’t over-boil the water
Water that boils for a long time loses its oxygen and the aroma of the tea flattens. Use it the moment it comes to the boil.
Warm the pot first
Leaves dropped into a cold pot cannot open in those first minutes. Warming the pot over the steam of the kettle changes both the colour and the scent.
Steeping time
Ten to fifteen minutes is the right window. Longer and the tea turns bitter; shorter and it never finds its colour. Tea sitting on the stove should be refreshed every 45 minutes.
That is exactly what we do at the counter: freshly brewed all day, never bitter, never pale.
Shall we put the tea on?
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