- Leaf
- 15 g
- Water
- 500 ml
- Temperature
- 100°C
- Brew the dem
- 15:00
That's 3 g of leaf per 100 ml, with water at 100°C (212°F). Style: Turkish çay. Tea: black tea.
Step by step
- Fill the lower kettle of the çaydanlık with water and bring it to the boil.
- Put 15 g of dry leaf in the top pot for 500 ml of water. Rize black tea, finely cut, is the traditional choice.
- Pour boiling water from the kettle over the leaf. Refill the kettle and stack the top pot back on it.
- Turn the heat down low and let it brew (demleme) for 10 to 15 minutes, until the leaves settle to the bottom.
- Pour the concentrate (dem) into tulip-shaped glasses, a third to half full, then top up with hot water from the kettle: less water for strong (koyu), more for light (açık).
- Aim for a deep, clear red, the colour called tavşan kanı (rabbit's blood).
- Serve with sugar cubes on the side, and no milk.
Log it as you brew. Steepbook opens a session with these numbers, scales the leaf to your teaware, times every steep and remembers how it tasted.