How to brew Buryat tea?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Buryat tea cannot be confused with any other drink. It is not only unusual in taste, but also has a high benefit, given the harsh weather conditions of Buryatia.

Drink is considered the "soul" of the people, not just tea. It is sure to be served to guests, thereby expressing their respect. And to refuse a drink means to greatly offend the owners of the house.

What is interesting about Buryat tea? How to brew it properly?

Features of the Buryat drink

Buryat tea has a history of several centuries. At first it was a ritual drink that was used by shamans during various rituals. Later, tea entered the daily life of the Buryats, but did not lose its significance.

The right drink takes a long time to prepare - several hours. The recipe is strictly followed. Used slab green tea. But now this variety is grown only in Mongolia. In its pure form, the drink is not drunk, because it is too tart and bitter. For this reason, the Buryats began to add milk to it.

A feature of Buryattea with milk is also the fact that it turns out s alty, but with this unusual taste, it does not lose its attractiveness.

Because Buryatia has a harsh climate, residents of the republic add a little butter to it to make the drink more nutritious. This is very important when you have to stay in the cold for a long time.

Benefits of the drink

The benefits of Buryat tea with milk and s alt were mentioned. It lies in the rich composition and beneficial effects on the body.

The drink is enriched with vitamins B, C, E, H and PP, as well as macronutrients: phosphorus, magnesium, silicon, chlorine, iodine, zinc. Thanks to this, the body slowly wastes heat in the cold, becoming more resilient.

Tea is also useful after an illness: it strengthens the immune system, improves body tone, gives strength and speeds up the rehabilitation period.

How to brew Buryat tea according to the classic recipe?

There are several recipes for brewing a drink, but the main thing is to understand the principle of preparing a classic version. Although they say that in Buryatia every family has its own tea recipe. But classic is classic.

For cooking you will need:

• green brick tea - 10 grams (can be replaced with regular leaf tea);
• milk - 200 ml;
• water - 500 ml;
• flour - 2 tbsp;
• butter cube - 20 grams (analogue - mutton fat);
• s alt to taste.

Tea is brewed as follows:

1. Into a small saucepan place slab or loose leaf tea.
2. Pour the base with the specified amount of water.
3. Bring to a boil and as soon as signs of boiling appear on the water, immediately remove the pan from the stove.
4. Melt a piece of butter or fat in a frying pan, add a couple of tablespoons of flour. Stir until smooth.
5. Pour milk into the pan and heat the mixture a little on the fire.
6. After that, pour the milk mixture into a saucepan with tea.
7. Add s alt to taste and boil again.
8. After that, remove the drink from the heat, strain and drink hot.

Nogoon sai

Nogoon sai is a kind of tea of the Buryat people, which is drunk in the morning in order to gain strength and energy until the evening.

The traditional recipe for Buryat tea with milk or cream suggests ingredients:

• green tea leaf or slab - 2 teaspoons;
• cream - 200 ml;
• water - 500 ml;
• s alt - to taste;
• a piece of butter.

Cooking:

1. Pour cold water into a small saucepan and pour tea into it.
2. Put to boil for 7 minutes. This time is optimal so as not to overexpose the tea and remove bitterness from it.
3. Turn off the stove, and pour cream into the liquid and add a piece of butter. S alt.
4. Stir the contents of the saucepan to dissolve the s alt and oil.
5. Strain the tea through a fine strainer and pour into cups. Drink tea only freshly prepared.

Sagan-dayla

This tea is endowed with its own legend: when the warriors returned victorious from the war, they stuck their battle spears into the mountain slopes, and beautiful shrubs with healing powers grew in their place. These bushes were called sagan-daily.

These are evergreen shrubs with pink flowers and oval leaves. For the preparation of raw materials for tea, fresh flowers, leaves and tops are harvested. By the way, the leaves of shrubs exude a strong aroma, by which it is easy to find the place of their growth. And the dried leaves smell of orange and strawberry.

Harvest raw materials from mid to late summer. At this time, the vitamins in the green parts of the shrub are the most. The collected material is laid out on a flat surface in a cool ventilated place.

For the preparation of Buryat tea Sagan-Daila you need:

• leaves - 5 grams;
• water - 200 ml.

Making tea:

1. Put dry leaves in a deep container.
2. Pour hot water, but not boiling water.
3. Infuse for 7-30 minutes, depending on which tea strength is preferable.

You don't need to abuse this tea. 2 cups a day is enough to strengthen the body.

Ulaazhargyn sai

Another type of Buryat hot drink, which is consumed by residents of taiga villages. It is prepared from willow-tea, which is harvested in late autumn, when the grass is already dry and rolled into a tube.

The collected leaves are laid out on a flat tray and sprinkled with fresh tea leaves. Cleaned in a warm oven to dry. After preparing the drink.

To brew a liter of drink, you will need:

• Ivan tea - 20 grams;
• milk - 400 ml.

Infusion:

1. Into cold water, add dry base leaves and boil, but do not delay the process for more than 15 minutes.
2. 5 minutes before the end of the boil, add milk. Turn off the tea, but do not remove it from the stove, let it brew for 10 minutes.
3. Strain.

You can drink fragrant liquid both hot and cold. Instead of s alt, you can add honey and drink tea with pancakes or pancakes.

Zutran sai

This is a type of Buryat hot drink made with roasted grains. The output is tea, in appearance and consistency reminiscent of porridge. Therefore, zutran sai is very satisfying: you can eat and drink with it.

To prepare such a drink you will need:

• green tea, can be tiled - 10 grams;
• water - 500 ml;
• wheat flour (alternative - wheat groats) - 100 grams;
• milk - 100 ml;
• butter or fat - 50 grams;
• s alt - quantity depends on taste.

Steps of brewing:

1. Fry wheat grain or flour in a pan until golden brown. If fried in fat, small pieces of cracklings may remain. You do not need to remove them, they will give a special taste to the drink.
2. Boil water and pour greenleaves.
3. Let the tea boil for 5 minutes, then remove from heat.
4. Add milk (you can cream), fried grains (or flour) to the liquid. Stir.
5. Add s alt to taste. Tea should not be too s alty.
6. You don't need to strain the zutran sai. They drink it from a cup, extracting grains from it with a spoon.

Shirchoy

Buryat drink prepared on the basis of black tea. Preparation is as follows:

1. Combine dried tea leaves with black pepper, s alt and cloves.
2. Pour the dry mixture with hot milk and put on low heat for 15 minutes.
3. Put a small piece of butter.
4. Strain and drink.

Conclusion

Buryat tea, prepared by hand, is not only he althy, but also "spiritual". This is a special ritual that requires giving away a piece of your warmth and soul. But for those who value time and do not want to waste it while brewing tea, you can buy an instant drink, which is sold in bags and looks like instant coffee in sticks.

The s alty taste of tea will not repel, but only awaken the desire to drink this drink as often as possible.