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Loading...A staple of Uzbek hospitality, this bright green tea is brewed strong in a teapot and served in small bowls alongside meals and conversation. The leaves are briefly rinsed and steeped in water that is hot but never boiling, preserving the grassy, delicate character of the brew. Lemon wedges and a touch of sugar are offered on the side so each guest can tailor their cup.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings4
Yield4 small cups
Nutrition Facts
Per serving (estimated)
- 5 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 1 gCarbs
- 0 gFiber
- 0 gSugar
- 0 gProtein
- 10 mgSodium
- 40 mgPotassium
- 10 mgCalcium
- 0 mgIron
- 9 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the tea
- 8 tsp loose-leaf green tea (about 8 g)
- 4 cups (960 ml) hot water, heated to 175-180°F / 80°C
- 1 medium lemon, cut into 8 wedges
- 4 tsp sugar or runny honey, to taste (optional)
Directions
- Bring 4 cups of water just to the threshold of boiling, then remove from heat for 1 minute so it cools to 175-180°F; pouring fully boiling water over green tea leaves will scorch them and create bitterness.
- Rinse a ceramic teapot or kettle with a splash of the hot water to warm it, then pour out the water.
- Add the loose green tea leaves, pour in 1/4 cup of the hot water, swirl the pot for 10 seconds to rinse and awaken the leaves, and discard this rinse water.
- Pour the remaining hot water over the rinsed leaves, cover the pot with the lid, and let steep undisturbed for 3 to 5 minutes for a balanced, slightly grassy cup.
- Stir once gently, then taste the brew; if it is stronger than you prefer, top up the pot with a little extra hot water to dilute to taste, as is traditional in Uzbek homes.
- Pour the tea into small cups or shallow bowls (pialas), filling each about two-thirds full.
- Serve immediately with the lemon wedges and a small dish of sugar or honey alongside so each person can adjust their cup.
Cook’s Notes
- Never use fully boiling water on green tea; aim for 175-180°F to keep the flavor clean and non-astringent.
- In Uzbekistan tea is often brewed quite strong and then diluted with hot water in the cup to each drinker's taste.
- Serve in shallow ceramic bowls called pialas for an authentic presentation, with dried apricots, raisins, and walnuts on the side.
- A pinch of dried basil or a few fresh mint leaves added during steeping makes a popular Uzbek variation.
- Refresh the pot by adding more hot water to the same leaves for a second, lighter brew within 20 minutes.
