Çaydanlık (Turkish double kettle)
Two kettles that nest: a larger one below that boils water on the hob, and a smaller one above — the demlik — that holds the leaf. The upper pot never touches the flame, and is held at steeping heat by the steam and the hot metal beneath it.
Identity
- Category
- Brewing vessel
- Native name
- çaydanlık
- Romanised
- caydanlik, chaydanlik
- Also called
- Turkish tea kettle, stacked teapot, demlik and kettle
- Material
- Stainless steel, enamelled steel, aluminium, or porcelain for the upper pot
- Typical capacity
- 1000–2500 ml
- Skill level
- Beginner
Porosity
Not porous. It contributes nothing of its own to the liquor, so it can be moved between teas freely and washed with detergent without consequence.
Where it comes from
Turkish, and standard in domestic kitchens and tea houses in Turkey and Northern Cyprus. The service model it inherits — strong concentrate diluted in the glass — comes from samovar practice.
Named here rather than presented as generic equipment. The object belongs to a practice, and TeaHQ describes it from the outside.
If you do not own one
A small teapot set on top of a pan of simmering water does the same thing. What matters is that the leaf is held hot without being boiled and that the water is kept separate until the glass is poured.
This one is not marked essential. The tea can be made without it.
Brewing methods it is used for
- Çaydanlık brewing (Turkish double pot) — Two kettles stacked on a hob: water boiling below, leaf steeping in the pot above, and the two combined in a tulip-shaped glass to whatever strength the drinker asks for. It is the everyday preparation in Turkey and much of Northern Cyprus, and it is filed under the samovar family because it inherits that service model, not because the vessel is a samovar.
Tea types it suits
Care and maintenance
Watch the lower kettle, which boils dry easily because nobody is watching it. Rinse the upper pot between batches — leaf left in a warm demlik all day turns it dull.
Other brewing vessels
- Berrad (Maghrebi teapot)
- Boiling teapot
- Brewing saucepan
- Chawan (matcha bowl)
- Chinese lidded mug
- Cold brew bottle
- Dagwan (Korean teapot)
- Dobin
- Enamel-lined cast iron teapot
- Gaiwan
- Glass teapot
- Glazed stoneware teapot
- Houhin
- Kyusu
- Nixing pottery teapot
- Plastic teaware
- Plunger tea press
- Porcelain teapot
- Quick-brew infuser press
- Ru-glaze crackle ware
- Shiboridashi
- Silver teapot
- Stainless steel teapot
- Travel gongfu set
- Travel infuser bottle
- Unglazed clay teapot (non-Yixing)
- Western teapot
- Yixing teapot
- Zavarnik (concentrate pot)
Sources
This page is TeaHQ synthesis. No external source stands behind the description, the material or the account of how the object is cared for. Where the record names a tradition, that attribution is TeaHQ’s own reading of common practice rather than a citation.
In the chronology
- From the 1920s, with production established from the 1940s — Turkey plants tea at Rize, and becomes a tea nation
TeaHQ names no maker, brand or shop and has nothing to sell. Nothing on this page should be read as advice to buy the object — the substitute note above exists because owning it is usually optional.
Written comparisons
Where TeaHQ has set this piece of teaware against something it is routinely confused with, and argued the differences out in full.
- Samovar vs çaydanlık — Two devices built on the same idea — strong concentrate held apart from hot water, combined in the glass at the moment of drinking — and they solve it at completely different scales. The çaydanlık is the domestic descendant of the samovar’s service model.