Summary :
The Turkish teapot is what we call a double teapot or "Çaydanlik" in the Middle East, mainly in Turkey.
The aesthetic Turkish teapot, often in bright colors, decorated with very artistic relief patterns which makes it a beautiful decoration.
With a large family volume, it is durable and accompanies the entire life of a family, as it is generally made of stainless steel, brass or copper. versatile for all types of tea, they are perfect for controlling the temperature of tea.
The double kettle is nowadays, most often made of stainless steel and has a capacity of at least one to three liters for the upper teapot and a capacity of 3 liters for the lower kettle. Black tea is the most popular in Türkiye. A cup of Turkish tea contains 120g of tea, which is approximately 71mg of caffeine. Turkish tea is a black tea called çay which comes from the Chinese word chá which means tea. In Turkey, the tea is generally known as rize tea and originates from the rize province on the eastern coast of the Black Sea.
Tea prevents dental diseases, facilitates blood circulation, prevents arteriosclerosis, fatigue and depression. It purifies urine, renews metabolism, also decreases the risk of heart attack.
Fans of Turkish tea say that bagged tea is not worth Turkish loose leaf tea, brewed in a samovar. The first thing you are offered when you are welcomed into a Turkish family is tea, never alone, always accompanied by small cakes and sweets. tea is drunk all the time, anytime, anywhere. It is most often poured into “çay bardagi” tulip glasses, a design that originates from the time of the Ottoman Empire.
So, to make good Turkish tea you need Turkish double teapot!
instructions for use: the double teapot looks like a kettle underneath, larger than the teapot above. we bring the water in the lower kettle to a boil while we put the tea in the upper teapot at the rate of one teaspoon per glass of tea planned. Then we add a little water to the tea to rinse it, then we throw the water away, the tea then remains wet in the teapot. Place the teapot over the hot kettle until it boils, during which time the tea will begin to brew. little tip from a Turkish hostess: you create a small space by shifting the teapot from the kettle to prevent the boiling water from overflowing and splashing. Then pour boiling water into the teapot, note: the tea floats on the surface. place the teapot back on the kettle, possibly supplemented with water, and leave to simmer over low heat. The infusion time will last 10 to 15 minutes, time for the tea leaves to descend to the bottom of the teapot. the tea is ready. It is rather dark amber, it is ready to be traditionally served in the small tulip-shaped glass. For those who like strong tea, we have nothing to add. Otherwise, to make it lighter, you fill the glass more or less with tea and add hot water, this is often the case with ladies who add a slice of lemon, you can sweeten it with honey, or more commonly with sugar cubes.
There are many types of Turkish tea with different tastes. However, they are all united not only by the shape of the glass but also by this unique taste, this drop of bitterness, this slightly acidic taste and this astringent flavor.
In a way, we can say that making Turkish tea is quite an art!
1 comments
Je trouve que cette théière est très bien décorée de A à Z, et sa structure et son fonctionnement se décrit bien à son style. Je pense que son potentiel est élevé.