How to Make Real Turkish Tea with the Saki Tea Maker Pro
Real Turkish tea is a two-pot tradition: the bottom pot boils the water, the top pot steeps the leaves into a strong concentrate, and you combine the two in the glass until it’s exactly how you like it. People think it’s hard. It isn’t, and this video proves it.
You only need three things: loose black tea, filtered water, and the Saki Tea Maker Pro. The base heats the water to the temperature you choose and holds it there while the tea steeps, the magnetic infuser naturally stops the steep before it turns bitter, and everything that touches the water is stainless steel with zero plastic inside. All you taste is the tea.
How much tea you use sets the strength: two tablespoons is light, three is average, four is strong.
What’s Covered in This Video
- The two-pot method behind real Turkish tea
- How the magnetic infuser stops the steep before bitterness
- Dosing your tea from light to strong
- Rinsing the leaves and filling to the mix lines
- Picking a preset and the 15-minute steep
- The Turkish pour, serving, safety, and cleanup
Turkish Tea at a Glance
| Element | Get It Right |
|---|---|
| Method | Two pots: the bottom boils water, the top steeps a strong concentrate |
| You need | Loose black tea, filtered water, and the Tea Maker Pro |
| Strength | 2 tbsp light · 3 tbsp average · 4 tbsp strong |
| Infuser | Clicks in magnetically; as the water level drops, the steep naturally stops before bitterness |
| Steep | About 15 minutes, then a short rest so the leaves settle |
| The pour | Tea concentrate first, then hot water: more tea for strong, more water for light |
Making Turkish Tea, Step by Step
1 Understand the Two Pots 0:17
This is how Turkish tea has always been made. The bottom pot boils the water, the top pot steeps the leaves into a strong concentrate, and you combine them in the glass. The base controls everything: it heats the water to your chosen temperature and holds it there while the tea steeps, with presets, altitude, units, and language all customizable on the screen.
2 Gather Three Things 1:30
Loose black tea, filtered water, and the Saki Tea Maker Pro. Filtered water lets the flavor come through clean, and your tea dose sets the strength: two tablespoons for light, three for average, four for strong.
3 Fill with Water and Heat 1:53
Fill the bottom kettle with filtered water up to the mix line, set your temperature, and let it heat up.
4 Rinse the Leaves and Load the Infuser 2:27
Once the water is at temperature, lift the lid and add your tea to the magnetic infuser, which clicks right into place. Rinse the leaves first so the hot water doesn’t burn them, and don’t pack the infuser full: the leaves need room to mix with the water and release their flavor. Then fill the top pot to the mix line, enough water to cover the leaves.
5 Pick a Preset 3:17
Right on the screen you’ve got presets: just pick one or set your own temperature. Our barista is an Istanbul guy (super smooth), but pick whatever matches your mood. There’s no wrong answer here.
6 Wait About 15 Minutes 3:51
Now the machine takes over: it keeps the water hot on the bottom while your tea steeps on top. Wait about 15 minutes, then let it rest a bit longer so the leaves can settle.
7 Pour It Turkish-Style 4:03
This is the Turkish part. Pour the tea concentrate from the top pot into your glass first, then hot water from the bottom. For a strong cup, add more tea; for lighter, more water. Traditionally it’s served in a tulip glass, but honestly, a big mug works too.
8 Relax: Safety and Cleanup Are Handled 5:03
Left it on for hours? With Saki you don’t even think about it: boil-dry protection and auto-shutoff turn the machine off if the water runs low or it’s done heating. Cleanup is just as easy. Lift out the infuser, tip the leaves, give it a quick rinse, wipe the base with a damp cloth, and descale it once a month. That’s it.
Real Turkish Tea, Made Easy
Two pots, one smart base, zero plastic inside. Tell us how you take yours.
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