Hello, friends! Imagine: you’re sitting in a cozy restaurant in Tashkent, the city bustles outside, and before you lies a fragrant bowl of green tea, a fresh flatbread, and a plate of nuts. Isn’t it the perfect way to unwind after a long day of work? Drinking tea in a restaurant isn’t just a snack, but a true art form, one that has been alive in Uzbekistan for centuries and is now taking on a new luster thanks to tea pairing . Let’s dive into this topic together, explore the different options, and by the end, you’ll definitely want to try them all yourself!
Historical roots and modern chic
Tea in Uzbekistan is like the soul of the nation: it arrived from China along the Silk Road in the 19th century, and in Bukhara and Samarkand, it became part of caravan gatherings. Back then, merchants would discuss business over a bowl in teahouses, and the ” kaitar ” ritual—pouring tea three times from the teapot into a bowl—removed the bitterness and revealed the flavor. The first bowl was “clay,” the second was “butter,” the third was pure tea, and only then was it served to the guest!
Today, tea pairing is a modern concept with the same roots: pairing treats with tea so that the flavors enhance each other, like wine and food. At Julius At Meinl, we’re reviving this idea for restaurants: green tea with salty flatbreads for freshness, black tea with honey and nuts for warmth. It’s not just trendy, it’s practical—it helps HoReCa clients impress their guests and increase their average bill. Have you tried this in your establishment?
Morning tea: a boost of energy
Mornings in Uzbekistan begin with tea—it’s a must! It’s the perfect choice for a business breakfast or a family start to the day. We use classic green tea from China—fresh, slightly tart, brewed in a kumgan . The ritual: rinse the bowl with boiling water, add a pinch of tea leaves, and fill it up to a third.
We serve it with:
- Warm sea buckthorn cakes (non shirin) are soft, golden-crusted, and flavored with honey and sesame seeds. They balance the bitterness of the tea with sweetness.
- Suzma cheese is soft, slightly salty, rolled into rolls , plus fresh cottage cheese with herbs.
- Fruits and nuts: Melon wedges, dates and almonds for crunch and sweetness.
This pairing is invigorating, like espresso , but softer. On a cold morning, add shirchoy —milk tea with salt and spices—and fried pumpkin samsa . Restaurant guests will appreciate it: it’s authentic and filling!
Imagine: your table in a restaurant, the steam from the bowl, the crunch of a flatbread… Is your mouth watering yet?
Afternoon Tea: After lunch
After pilaf or shashlik, it’s a lifesaver in the Tashkent heat! At restaurants, it’s a break for tourists or colleagues. Green tea with mint is cooling; brew it weaker, with sprigs of fresh herbs. Or black tea from the Tashkent oasis—strong, for a contrast with the rich food.
Ingredients for the perfect set:
- The baklava is light—layers of pistachio-studded dough soaked in syrup—but not overly sweet.
- Tajik halva – with sesame and honey, crumbled onto a saucer.
- Master-non is a flatbread with sesame and nigella seeds, still warm, plus pickled vegetables (carrots, garlic).
- Uzbek marshmallow – made from fructose with nuts, as a dessert accent.
Pairing is key here: mint in tea cleanses the palate after spices, while sweets soften. In a teahouse, this brought poets together for conversation, and in a restaurant, it brought your clients together for networking . Try it at lunch—and your day will be lifted!
What if your HoReCa restaurant added this ritual to the menu? Guests will stay longer.
Evening Tea: Coziness and Conversation
Evening is the time for guests at a teahouse or restaurant: after manti and lagman . Green tea with saffron—golden, aromatic—or a herbal infusion (chamomile, lemon balm). Ritual: the youngest person pours first, passing the bowl from right to left.
What’s on the table:
- Mixed nuts : pistachios, cashews, walnuts, almonds – salted and glazed with honey.
- Chak-chak are sweet dough balls with honey, served in portions.
- Dried fruits: dried apricots, prunes, figs, plus fresh berries in season.
- Kattam -non cookies are crispy, with anise and cumin.
The pairing enhances the cozy atmosphere: saffron soothes, nuts add texture. In winter, black tea with milk and ginger, accompanied by fat tail fat or, for nomads, shirchoy . At the teahouse, this brings people together until the night—conversation flows like tea!
Remember the verse: “Under the reed warbler’s canopy , on the carpet, we drank green tea by the moon”? There it is, eternal!
Festive Tea Party: Celebration and Guests
Weddings, Navruz , family dinners—tea is a must! At the restaurant, organize a banquet set: three types of green tea (mint, bergamot, and pure). The ritual is complete: rinsing, kaitar , and serving in porcelain bowls.
Full line-up:
- Sweet table: baklava, navat , sweet flatbreads.
- Hearty: samsa with meat/pumpkin, pies with herbs, chebureki.
- Fruit and nut mix : pomegranate, peaches, almonds in honey, plus mulberry marmalade.
- Traditions: sesame seed flatbreads, halva, marshmallows.
pairing : light tea after pilaf, sweets for joy. This is hospitality in its purest form: the guest leaves with warmth in their soul .
In your restaurant, this tea party is the star of the menu!
Tea pairing : from tradition to business
Tea pairing is a bridge from ancient teahouses to modern restaurants. Green + salty = freshness, black + sweet = comfort. In Uzbekistan, this has evolved: from caravans to HoReCa . Julius Meinl supplies premium teas—organic leaves from Ceylon and Fergana, and herbs. We offer turnkey sets, staff training, and supplies for your establishment.
Want to implement it? Imagine reviews: “Your tea ritual is the best in Tashkent!” The average bill grows, and guests return.
Ready for tea with Julius Meinl ?
Friends, we’ve covered everything from morning exercise to a festive feast. In Uzbekistan, tea is life, and in a restaurant with a tea pairing , it’s art. At Julius Meinl.uz, we’re waiting for your requests: teas, treats, and menu ideas.
Write to us right now. We’ll respond quickly and do our best to help!