Creator: Mary Shaldibina
Uzbek Tea Preparation Tips
The tea is constant drink on Uzbek table . Black tea is the preferred variety of tea in Tashkent, whereas in other provinces of Uzbekistan people usually drink green tea (kok choi).
The specific tea-making ritual is strictly observed in every Uzbek family. First the hostess would swill the porcelain teapot with boiling water. Then with a special spoon she would place dry tea leaves into the pot. Lastly she would throw some boiling water over the tea in the pot. In a few minutes the teapot and small porcelain tea cups (pialas) are served on the table. Before starting to offer tea to the guest it should be poured into teacups three times, each time being poured back into the tea pot. They say it helps to reveal the taste and aroma of the beverage. A respected guest would be served with tea poured in the teacup at one third of its volume. This amount of tea in the cup is enough only for a few gulps, so the guest would avoid burning his fingers while holding the cup without the handle. With tea the hostess would offer crystallized sugar - navat, some honey and sweets.
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