~0 cal · 0g protein · 0g carbs · 0g fat (estimated, per serving)
🍽️
Piala bowl of green tea with a teapot
🇺🇿 Tashkent
In Uzbekistan, green tea — kok choy — is the rhythm of the day and the soul of hospitality. Brewed in a porcelain teapot and poured into handleless bowls called piyola, it is traditionally poured back into the pot three times to blend. Sipped before, during, and after every meal, it welcomes every guest.
Sign in to save recipes to your book and leave reviews.
Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
•
2 tbsp green tea leaves
•
5 cups just-boiled water
•
to taste sugar or dried fruit (optional, on the side)
Instructions
1
Warm the teapot with a little hot water, then add the green tea leaves.
2
Fill with just-boiled (not fully boiling) water and steep 3–4 minutes.
3
Pour a bowl and tip it back into the pot three times (kaytar) to blend the strength evenly.
4
Serve in piala bowls, filled only partway as a sign of respect, with sweets on the side.
Uzbek dastarkhan tradition.
Ratings & reviews
Sign in to rate this recipe once you’ve cooked it.
No reviews yet — be the first to cook it.
🌏 While it simmers — know your destination
📍
Tashkent. Where plov masters cook rice for a thousand in one kazan.
🗺️
Uzbekistan. Silk Road crossroads where rice is cooked in cauldrons.
🌍
Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
More from Uzbekistan
Uzbek Plov
Silk Road rice cooked in one kazan with lamb, mountains of carrots, cumin, and whole garlic heads.
Katlama
Flaky, layered pan-fried flatbread brushed with oil and folded — a Central Asian morning staple.