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“The light at the end of the sample box grows ever brighter! The recommendation for this one said to serve it like a traditional chai, steeped with hot milk. I’m not home today so I did a work...” Read full tasting note
Grab a spot to sit perched anywhere you can in the bazaar. Welcome to Turkey, adventurers!
Traditionally Turkish black tea is prepared in a special two-stacked-metal-kettles (çaydanlik) system—the top teapot for brewing the tea and the bottom for boiling water on the stove underneath, but we can improvise!
Make it super strong by placing 1tsp of leaves per person in a pot, ideally you’ll keep the water simmering for 10-15mins. If you have a teapot that can handle this treatment then place it over a steaming pot (maybe on a steamer basket?) otherwise you may want to brew it in a cooking pot on the stove to keep it at a slow summer for the full 10-15mins.
Serve the tea in small glasses if you can, fill it 1/3 or 1/4 with tea and top up the glass with hot water, depending how strong (in Turkish: ‘koyu’, meaning dark), a medium deep brownish red (‘tavsan kani’, meaning rabbits blood) or weak (‘açik’, meaning light) you prefer. Serve with a cube of sugar.
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The light at the end of the sample box grows ever brighter!
The recommendation for this one said to serve it like a traditional chai, steeped with hot milk. I’m not home today so I did a work version of a chai and steamed some milk, steeped the leaves in half milk, half water. A very weak but not awful black. I’ll try to remember to grab some milk on my way home tonight as I have tomorrow off and it’s going to be bloody cold because winter’s arrived with a BANG! And I reckon finishing this sample chai-style while couch lounging will be just the ticket.
