Turkish tea, called çay,(pronounced Chai) is black tea which is consumed without milk, is produced on the eastern Black Sea coast, which has a mild climate with high precipitation and fertile soil. Turkish tea is typically prepared using two stacked kettles (çaydanlık) specially designed for tea preparation. Water is brought to a boil in the larger lower kettle and then some of the water is used to fill the smaller kettle on top and steep several spoons of loose tea leaves, producing a very strong tea. When served, the remaining water is used to dilute the tea on an individual basis, giving each consumer the choice between strong (Turkish: koyu; literally ``dark``) or weak (Turkish: açık; literally ``light``). Tea is drunk from small glasses to enjoy it hot in addition to showing its colour. Tea is an important part of the Turkish culture, as offering tea to guests is part of Turkish hospitality. Turkish tea is traditionally offered in small tulip-shaped glasses which are usually held by the rim, in order to save the drinker's fingertips from being burned, as the tea is served boiling hot.