Turkish tea is traditionally prepared using a double teapot, called a "çaydanlık". The larger one, at the bottom, is used to bring the water to the boil. The smaller one, above, is filled with loose tea leaves, which infuse in the boiling water. This infusion process produces a Turkish tea with a rich, robust taste. It also allows the strong tea concentrate to be diluted with hot water to suit individual preferences.
Turks have two words for tea strength: "koyu" meaning "strong" and "açık" meaning "light".
Turkish tea is traditionally served in small tulip-shaped glasses called "ince belli". These glasses help retain the tea's heat and enhance its coppery glow.
Turkish tea, which is served steaming hot, is often accompanied by small cubes of beet sugar, considered essential to fully appreciate the pleasure of a cup of Turkish tea.