Tea

(Choy)

In all regions of Uzbekistan, except Tashkent usually people drink green tea. It is made according to the stated rules: 1 tea spoon tea on half liter of water, put it near fire on 5 minutes, than serve.

Tea of special order (rais choy). Put green tea into warmed with boiled water tea-pot on the basis of 3 tea spoons of tea on 1 l water. Douse the tea-pot with boiled water from above, put it near the fire on 5 minutes, cover the tea-pot with napkin and serve after very rich meals in hot days and to people who are suffering from high blood-pressure and diabetes.

Black tea (qora choy). The favorite beverages of Tashkent people after meals are Indian or Ceylon tea. To make it you need to put a tea-spoon of tea on half liter of water. If the tea is of second class, put it near the fire on 3 minutes, and if it�s of first or extra class � serve right away, covering the tea-pot with a napkin.

Mixture of black and green tea (mijoz choy). People who use to drink black tea cannot drink green at once, and vice versa. If required you can make a mixed tea, taking them in equal quantities. Serve this tea after rich meals, moving from one place to another and changing of water of which the tea is made. For example, well water and deep well water is better to be used for making black tea of extra class, increasing the norm of tea for brew to 3 tea-spoons on 1 liter water. Green tea doesn�t combine with such water at all.

Tea with black pepper (murch choy). It is made from one tea spoon of Indian tea on half-liter of water, black pepper � a little pinch. Put tea and pepper into a tea-pot, pour fiercely boiling water and serve usually after heavy meals in winter, for fast assimilation, if the people get cold, when it is a necessity to perspire heavily.

Tea with basil (rayhonli choy). Into the rinsed tea-pot put a tea-spoon of black tea and a pinch of dried leaves of basil (rayhon), pour fiercely boiling water, douse the tea-pot, and covering with a napkin, serve after meals, if someone is sleepy or in case of feeling heaviness in stomach.

Tea with seeds of devil-in-the-bush (sedanali choy). Put a tea-spoon of black tea and 20 seeds of devil-in-the-bush to half-liter of water. Keep the tea-pot near the fire 2-3 minutes, than serve. People drink this tea when had meals late in the evening and it is necessary to increase it�s assimilation. It is also a vermifuge, and if you add some honey � you can use it as cholagogue and diuretic.

Sweet tea (qand choy). Put a tea-spoon of black tea, 4 pieces of lump sugar and 3 tea-spoons of honey on half liter of water. Pour fiercely boiling water, put it near the fire on 5 minutes, than serve. People usually drink sweet tea in winter, in cold days and when it�s not a feeling of fill after rich plov.

Tea with saffron (za�faronli choy). Put a tea-spoon of green tea and a little pinch of saffron on half-liter of water. It�s recommended when feeling sick, in case of colic in tract of heart, and belching.