A samovar heats water in the lower body, over charcoal or with an electric element, while tea steeps in the pot on top. Copper holds heat for a long time, so the tea stays hot for hours. In double Turkish teapot sets the larger lower vessel holds water and the smaller upper one the tea; both are tin-lined inside.
The word samovar comes from the Russian for self-boiler, but the object travelled south long ago and Anatolia made it its own. A charcoal samovar has a chimney running up through the middle of the water jacket, which is why it boils so fast: the fire is surrounded by water on every side. Our copper samovar tea maker bodies are raised from sheet of 1.2 to 1.5 mm, seamed, hammered and then tinned inside by hand.
For a household, 1.5 to 3 litres is enough: three litres brews roughly 20 to 25 slim Turkish tea glasses. Choose 5 litres for a large family or regular guests, and 7 to 10 litres for cafés, restaurants and weddings. The stated size is the lower water reservoir; the teapot on top is separate and usually holds a fifth to a quarter as much.
Weight climbs with capacity. A 3 litre samovar runs about 2.5 to 3.5 kg empty, and filled it is a two-handed lift, so think about where it will stand before you buy.
Put a generous hand of leaf in the pot, pour boiling water over it from the reservoir, then set the pot back on top so the rising steam holds it at temperature. Ten to fifteen minutes and the tea is ready. Every glass is poured part strong tea, part hot water from the tap below, so everyone takes the strength they like from the same pot.
Stovetop models work on any hob; induction requires a steel disc under the base. On samovars with a tap, the washer hardens over time, replacing it once a year prevents drips. Limescale dissolves in a water-and-vinegar mix left to stand warm for an hour. Never wash in a dishwasher; wipe the outside by hand and dry it. Charcoal models should be lit outdoors or under an extractor.