Turkish tea is typically prepared using two stacked kettles called "çaydanlık" specially designed for tea preparation. Water is brought to a boil in the larger lower kettle and then some of the water is used to fill the smaller kettle on top and steep (infuse) several spoons of loose tea leaves, producing a very strong tea. When served, the remaining water is used to dilute the tea on an individual basis, giving each consumer the choice between strong (Turkish: koyu, literally "dark"; or tavşan kanı, literally “rabbit's blood”) and weak (Turkish: açık, literally "light"). Tea is drunk from small glasses to enjoy it hot in addition to showing its colour, with cubes of beet sugar. It is almost never taken with milk.
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