The Turkish tea (çay) is a medium bodied golden brown black tea. It is prepared in a two stacked kettle (çaydanlık). Usually cold water is put in the lower kettle until boiling, then some water is transferred to the top kettle where the black tea is added and mixed. The two kettles go back to the stove in low heat. After brewing for ten minutes some tea from the top kettle is poured to the tulip cup (usually half cup). Hot water from the bottom kettle is added to fill the cup. The use of the concentrated tea and hot water allows to obtain different tea strengths according to the taste. This technique has many variations, and sometimes water is replenished in one or both kettles to get better tea usage. Traveling in Turkey is not uncommon to drink more than 20 tulip cups of tea in a day. It is refreshing and delicious every time.