Uzbek tea culture is deeply rooted in hospitality and tradition. Green tea (kuk-choy) is most popular, though black tea (kora-choy) is favored in Tashkent. Tea is usually served plain or with herbs like basil or saffron. It’s prepared using a ritual called kaytar, where tea is poured back and forth three times to enhance flavor. It’s served in small, handle-less bowls called piyāla, often with only a few sips as a sign of respect.