Traditionally, Turkish tea is prepared using two stacked teapots, called "çaydanlık", specially designed for the purpose. The larger teapot, at the bottom, is used to bring the water to the boil, while the smaller teapot, in which the loose tea leaves are infused in boiling water, is placed on top. This infusion process produces a traditional Turkish tea with a robust taste. At serving time, the strong tea concentrate is diluted with hot water according to personal preference: a strong infusion (in Turkish: koyu, literally "dark") or a milder infusion (in Turkish: açık, literally "light").
Turkish tea is traditionally enjoyed in small tulip-shaped glasses called "ince belli" (which can be translated as "fine-cut"). These glasses not only keep the tea hot, but also enhance its rich copper glow.
In the Turkish tea tradition, it is common practice to accompany the drink with small cubes of beet sugar.
The tea leaves used for Turkish tea are generally black tea leaves.
It is recommended to use around 2 teaspoons of tea leaves for one cup of tea.
Turkish tea is traditionally infused for 10 to 15 minutes.