Brewing Turkish Tea

• Tea is consumed widely in Turkey because it is tied to social gatherings and events. Tea houses are found throughout Turkey, and the consumption of tea has become customary at bridal showers and other celebrations.
  
  Turkish tea is prepared much differently than the Chinese or English tea many Americans are familiar with, which involves adding a tea bag to a cup or brewing leaves in a single pot. Instead, Turkish tea is prepared using a double tea pot similar to an eastern European samovar. One small "pot" sits on top of another, essentially acting as a double boiler. Water is boiled in the bottom pot and one teaspoon of black Turkish loose leaf tea is steeped in the top pot with a small amount of water as a "concentrate." The steam from the bottom pot heats the tea concentrate on the top.
  
  After 15 to 20 minutes, the tea has brewed and the concentrate is poured into small tulip-shaped tea glasses, filling them between one-fourth or one-third full. The glass is then topped with hot water, creating up to a full glass. This method of brewing allows each guest to drink tea at his or her desired strength from one pot of tea.
  
  

Drinking

• A Turkish Tulip Tea Glass
  
  While tea is sometimes served in traditional tea cups in the larger, more Westernized Turkish cities, it is most often served small glasses with sugar cubes in smaller cities and rural areas. Different areas of the country have specific preferences for drinking tea. Some prefer lemon more than others, for example.
  
  Also, one unusual method of drinking Turkish tea involves placing a sugar cube in between the tongue and the cheek as the tea is sipped, allowing sweetness to seep into the mouth.