How can I ensure Turkish tea?

I have a teapot (tea from Turkey, 2 glasses – one is at the top of the other tea) and Turkish

Fill the bottom with hot water. Put a few tablespoons of tea in the tip ( "demlik). Put on the bottom demlik ( "Çaydanlık") at the top of the stove and wait for the çaydanlık, a cook. When it is cooked stir demlik fill with water and çaydanlık. Add cold water to fill the çaydanlık and replace the stove to cook with the demlik above courses. You know, that's when most of brewed tea leaves floating in the demlik fell down. It's a bit ropey after a few hours though. You can put a piece of cinnamon or cloves in tea, if you want. Just in case you're wondering NEVER admit milk! Our mixes in Britain (and I'm assuming the rest of the Anglosphere, am) are designed for Milk. But add the milk mixture and Turkish taste is just milk. Black, the way to go, almost the color of deep red … Trivia: The word "çaydanlık" was originally used to indicate that the lower bits ( "çaydan" = Persian for tea, "çaydan" + "Lik" = Turkish ", what a çaydan"). But now "çaydanlık" was referring to all the 2-kick. So much so that it is Turks in Forum ask what the bottom bit is called)

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