Here's the translation:

The Turks won't let me into their resorts for this. I brew Turkish tea without a Turkish double-decker teapot and it turns out pretty great. So, take a French press for 250 ml or with some extra room for 300.

For 250 ml, add 3-4 tablespoons of Turkish black tea.

Rinse the tea - pour hot water in, drain immediately.

Pour water at 80-90°C over the tea. If 80°C, steep for 20 minutes; if 90°C, steep for 12 minutes.

Pour the tea into a thermos mug and let it breathe.

Done - the concentrate and the function of the upper teapot are ready.

Now simply heat water to 90°C and pour into a thermos.

As a result, we have a thermos mug of concentrate and a thermos of water.

For the classic version: 1/3 concentrate, 2/3 water.

For those who like it stronger: 1:1.

It's important to use specifically Turkish tea, not Ceylon, though Turkish tea also varies. I have an extra-strong and extra-fine version, but its taste is very sharp.

There are very aromatic and sweet varieties - this brewing method is aimed specifically at achieving a sweeter taste.

This is a clever workaround for the traditional Turkish double-teapot (çaydanlık) method! You're essentially replicating the concentrate-and-dilute approach using modern tools. The rinsing step and temperature/time variations show real attention to extraction chemistry.

Or as aptions just go to döner place in your neighbourhood and as foolks to have a TEA