How to brew Azercay tea at home: a simple, cosy guide for the UK winter

The clocks have gone back, the evenings are drawing in, and it is dark by the time most of us get home. In other words, it is tea season.

In Azerbaijan, winter evenings are built around a pot of tea that never quite runs out. The good news is that you don’t need a samovar, or any special equipment, to make it the Azerbaijani way. If you have a kettle and a teapot, you can have a proper glass of Azercay on the table in about ten minutes.

Here is exactly how to do it, plus a few ideas for keeping warm through the colder months.

What do you need?

• Azercay loose leaf tea. Buket is the classic everyday blend and the best place to start.
• A teapot. Any teapot will do. China, glass or a simple metal one.
• A kettle and fresh, cold water.
• Glasses or cups. Small clear glasses show off the colour, but a favourite mug is fine.
• Extras, if you like: lemon, sugar cubes, or a little jam.

How to brew Azercay, step by step

1. Boil fresh water. Fill the kettle with fresh cold water and bring it to the boil. Water that has been boiled before makes flatter tea.
2. Warm the teapot. Swirl a splash of hot water round the teapot and pour it away, so the tea stays hot while it brews.
3. Add the tea. Add one heaped teaspoon of Azercay loose leaf per person. Add one more for the pot if you like it strong.
4. Pour and cover. Fill the pot with just-boiled water and put the lid on.
5. Let it brew. Leave it for 5 to 7 minutes. Keep it warm by sitting the pot on top of the kettle, the Azerbaijani way, or under a tea cosy.
6. Pour, then top up. Fill each glass or cup about halfway with the strong tea, then top up with hot water until it turns a clear, deep red.
7. Serve. Serve with a slice of lemon, sugar cubes or a little dish of jam on the side.

That is really all there is to it. The trick is in step six. Azerbaijanis brew the pot strong and then dilute each glass, so everyone gets the tea exactly how they like it, and the pot keeps going for the whole evening.

What colour should it be?

Hold your glass up to the light. A well-brewed glass of Azercay is a clear, glowing reddish amber, a bit like a good conker. If it looks pale, add a little more of the strong tea. If it looks almost black, top it up with more hot water. If it looks cloudy, the brew has probably gone on too long.

Prefer to watch?

These two short films show how tea is brewed, served and shared in Azerbaijan, from the tea fields of Lankaran to the family table.

Using Azercay tea bags

Some mornings there just isn’t time for a teapot. Azercay tea bags are made for exactly that.

1. Put one tea bag in your cup or mug.
2. Pour on freshly boiled water.
3. Leave it for 3 to 4 minutes, then lift the bag out without squeezing it. Squeezing releases bitterness.
4. Add lemon, sugar or a splash of milk, as you like it.

Making a pot for the family? Use one bag per person and follow the same seven steps as loose leaf, brewing for about 4 to 5 minutes.

Brewing Azercay green tea with jasmine

Green tea is gentler and needs a little more care. Boiling water scorches the leaves and makes the tea taste bitter and grassy, so let the kettle stand for two or three minutes after it boils. Brew for just 2 to 3 minutes, and drink it without milk. It is a lovely, light cup after a big Sunday lunch.

How to keep warm with tea this winter

Winters in Azerbaijan can be bitterly cold, especially in the mountains, and tea is how families get through them. Here are a few of our favourite ways to make a pot feel even warmer when the weather turns.

Try Azercay with thyme

Black tea with wild mountain thyme (kəklikotu) is a classic Azerbaijani winter drink. It has a soft, herby aroma that fills the kitchen as soon as the water goes in. Brew it exactly like Buket, and try it with a little honey.

Add a little spice

A cinnamon stick or two thin slices of fresh ginger in the pot will give your tea a gentle warmth. Add them with the leaves and brew as usual.

Lemon and honey

A slice of lemon brightens a strong black tea, and a spoonful of honey makes it a proper comfort drink. Stir the honey in once the tea has cooled for a minute or two.

Take it with you

Heading out for a winter walk? Warm your flask with boiling water first, then pour in the tea through a strainer so no leaves go in with it. Leaves left in the flask keep brewing and turn the tea bitter. Pack lemon and sugar separately. There are few better things than a hot cup of tea halfway up a frosty hill.

Make an evening of it

Put the pot in the middle of the table, set out some glasses, a dish of jam and a few biscuits, and let everyone help themselves. Light a candle, find a blanket, and don’t rush. That is how tea is drunk in Azerbaijan, and it suits a British winter perfectly.

Common mistakes to avoid

• Reboiling the water. Always start with fresh water from the tap.
• Rushing the brew. Loose leaf needs its full 5 to 7 minutes to open up.
• Leaving it to stew. After about half an hour the pot turns bitter. Make a fresh one.
• Boiling the tea itself. Never put the leaves in the kettle or on the hob.
• Storing it near spices or coffee. Tea soaks up smells. Keep it in an airtight tin, somewhere cool and dark.

Frequently asked questions

Where to buy Azercay in the UK

You can order the full range from our eBay store and our Amazon store, or browse the whole catalogue on our site. We deliver right across the country, from the Isle of Wight to Shetland. Running a café or shop? Email [email protected] about wholesale.

Curious about where the tradition comes from? Read our guide to tea culture in Azerbaijan, or see how Britain drinks its tea.

Winter will be long, as it always is. But there is a lot to be said for a warm kitchen, a pot on the table and a glass of something red and steaming in your hands. Put the kettle on, and take your time.