The Turkish Çaydanlık Demonstrates That Two Teapots Are Superior to One

About an hour into bargaining for silk scarves, the tea was served. It was my first visit to Istanbul's Kapalıçarşı (Grand Bazaar) with some friends, one of the largest and oldest covered markets globally. The shopkeeper appeared with a tray of small, tulip-shaped glasses and a çaydanlık, featuring two teapots stacked together. He poured us steaming, apple-flavored black çay (tea) from the top pot, then diluted it with hot water from the bottom pot. “Afiyet olsun,” he said, meaning bon appétit.

This is an age-old tactic. Since the 15th century, shoppers and vendors have negotiated prices in this market, with tea playing a crucial role in discussions. When the tea arrives, it signals a brief pause but also provides the merchant a chance to charm their customers with friendly conversation. With sweet tea and casual chatter, customers let their guard down and often leave the store with bags full of scarves—just as we did.

More than just a clever bargaining strategy, tea is integral to daily Turkish life: it’s enjoyed at breakfast, during afternoon breaks, for celebrations like graduations and weddings, and as a gesture of hospitality and friendship. A 2016 Statista study revealed that Turkey has the highest tea consumption per capita, surpassing both Ireland and the U.K., and tea is served hot year-round, even in summer when it oddly provides relief from the heat.

This tea enthusiasm emerged after the fall of the Ottoman Empire, when Turks lost access to coffee-growing regions. Mustafa Kemal Atatürk, the first president of the Turkish Republic, promoted tea as a secular, Western practice. Farmers began cultivating tea in the country's temperate north, tea shops (çay bahçe) flourished, and Istanbul’s Mısır Çarşısı (Spice Bazaar) brimmed with varieties: orange, pomegranate, rose, jasmine, hibiscus. Around this time, the çaydanlık appeared, likely influenced by the Russian samovar. Regardless of its origins, the dual pots of the çaydanlık could serve many, addressing the high demand effectively.

Nowadays, the çaydanlık is a staple in Turkish homes, valued not only for its capacity to serve large gatherings but also for its ability to brew tea with indirect heat that gently extracts flavors from the leaves without burning them. This allows each drinker to adjust their cup to their liking, resulting in a superior tea experience compared to a regular kettle.

Reasons to Own One

Using direct heat in a standard kettle can scorch tea leaves, leading to a harsh and bitter taste. In contrast, a çaydanlık places the leaves in the top pot, away from the flame. The gentle, indirect heat allows the temperature to rise gradually, bringing out the tea’s true flavor and rich amber hue without burning it.

The çaydanlık also provides versatility in serving and diluting tea. Even well-brewed Turkish tea—typically black tea from the Rize region near the Black Sea—can be too strong for some palates, often tasting bitter or slightly astringent. The usual method involves pouring tea from the upper pot and then adding hot water from the lower pot, enabling customization of strength without cooling it with room temperature water. This two-step process ensures aromatic, balanced tea even at high temperatures, while allowing for caffeine moderation for those who might drink up to 10 cups a day, often late into the night.

If you want to serve tea like a traditional Turkish family from previous generations, the çaydanlık can cater to a crowd. Models vary in size, with capacities ranging from one to six liters or sometimes even larger.

A çaydanlık not only serves its purpose but also adds elegance to any stovetop or coffee table. Available in various colors and materials, from elegant porcelain to practical steel or copper, these teapots can be quite a visual delight. For a truly striking piece, seek out designs inspired by the ornate styles of the Ottoman Empire, featuring intricate paintings or engravings. Electric versions are also available for those who prefer convenience.

Usage Instructions

The Turkish tea-making ritual may take some time, but the result is well worth the effort.

Start by filling the lower kettle with water. Next, rinse the tea leaves and place them in the upper kettle. Set the entire unit on the stove and let it sit for about five minutes; the steam from the lower kettle will warm the tea leaves, preparing them for brewing without burning. Afterward, pour the hot water from the bottom kettle into the top one, refill the lower kettle, and allow it to brew for an additional 10 minutes. If time permits, you can let it brew on very low heat for hours for an even richer flavor.

Once the tea is brewed, serve it in glass cups, which is the customary way in Turkey. Begin by pouring from the top kettle, then dilute with hot water from the lower kettle. You can add sugar in the form of cubes, adhering to traditional Turkish customs, and then savor your tea.

Cleaning a çaydanlık is a breeze. If it becomes stained from tea, just boil water with a bit of baking soda in the pots for about 30 minutes, and your çaydanlık will look as good as new.

Where to Purchase

In Turkey, çaydanliks can be found in any home goods store. In the United States, check out Turkish specialty shops like Hamle Market in California (which ships nationwide) or browse online at Amazon. Consider this classic white porcelain model from Karaca, a leading Turkish brand for household items.

Turkish Çaydanlık

• $129 at Amazon

Demetrios Ioannou is an independent journalist and documentary photographer splitting time between Athens, Greece, and Istanbul, Turkey. His work has appeared in The New York Times, NPR, POLITICO Europe, The Daily Beast, and BBC Travel, among others.