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, full-bodied 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 keep the tea warm and enhance its coppery color. Turkish tea is served hot.
Turkish tea is often accompanied by small cubes of beet sugar. Sugar is generally considered indispensable to fully appreciate the flavor of Turkish tea.