Traditional Turkish Clove-Infused Brewed Tea

Instructions

1. 1

   Measure 20 g of loose Turkish black tea and 4 whole cloves. Rinse the top kettle of a double teapot (çaydanlık) with warm tap water to preheat it, then drain completely. Fill the bottom kettle with 1000 ml of cold filtered water and place it on high heat on the stove.

2. 2

   Place the 20 g of black tea leaves and 4 whole cloves into the preheated top kettle. Set the top kettle directly on top of the bottom kettle while the water heats up, allowing the dry tea leaves and cloves to warm gently from the steam underneath for 3 to 4 minutes.

3. 3

   Once the water in the bottom kettle reaches a rolling boil, reduce the heat to medium. Slowly pour 400 ml of the boiling water from the bottom kettle over the warm tea leaves and cloves in the top kettle in a gentle circular motion to avoid scalding the tea.

4. 4

   Refill the bottom kettle with an extra 400 ml of cold water so there is plenty of water left for serving. Place the top kettle back onto the bottom kettle, lower the heat to low, and let the tea steep gently on the simmering steam for 15 to 20 minutes without stirring.

5. 5

   Check the tea concentrate in the top kettle after 15 minutes; when all tea leaves have settled to the bottom and the liquid shows a deep mahogany-ruby color (tavşan kanı), turn off the stove completely. Let the double teapot rest on the cool burner for 2 minutes.

6. 6

   Serve in tulip-shaped glasses. Pour the spiced tea concentrate from the top kettle to fill one-third of each glass, then dilute with boiling water from the bottom kettle. Serve hot alongside pastırmalı yumurta with sugar cubes and fresh lemon slices on the side.