Mongolian tea: useful properties and cooking features

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

In Mongolia there is a long tradition of tea drinking, which the people of the country treat with great trepidation. According to legend, the first tea the Mongols tasted was purchased from the Chinese. They liked it very much, and after a short period of time it was interpreted into the Mongolian tea known today. The Mongols leading a nomadic life highly appreciated this drink also due to the fact that it gives strength and can even replace one meal.

History of the Mongolian tea drink

History claims that for the first time the Mongols tried the fragrant drink back in the 10th century, borrowing it from their neighbors - the Chinese. Nomadic tribes, however, faced one unpleasant moment - it is impossible to grow tea seedlings on the road. But a way out of the situation was found thanks to cattle breeding, which was the only possible activity for them. Exchanging horses for tea, the Mongols replenished the ranks of the Chinese army with their horses. At the same time, the Chinese were in the black, because they have plenty of tea.

The first Mongolian green tea was used as a good herbaladditive. The unique properties of fragrant leaves perfectly complemented meat dishes.

Mongolian tea ingredients

Traditionally in Mongolia they use slab or brick green tea, which is broken off just before drinking and then crushed. When harvesting, the largest and largest leaves are selected, due to which the composition of the drink changes slightly - it contains more caffeine and theophylline, which, in turn, affects the tonic properties of tea.

Since tea does not grow in Mongolia, quite often, bergenia leaves are used to make a famous drink. Harvest it in early spring. Only last year's bergenia is used, and its dried brown sheets are crushed into dust, and then put into small bags.

Good Mongolian tea is able to restore the deficiency of many vitamins in the body. It contains a lot of vitamins C and P, which are responsible for immunity and hematopoiesis. For cooking use leaves that have passed the following stages of processing:

• twisting;
• drying;
• drying.

Types of Mongolian tea

Mongolian tea comes in three of the most common types:

• Khaan tea;
• green traditional tea;
• bergenia tea.

Badan tea is not sold very often. When buying it, you should consider several extremely important points. Firstly, bergenia leaves must breathe, so high-qualityThe product can only be packed in thin paper. The best quality product is sold in the form of leaves, which are crushed just before tea drinking. Experts say that the finished powder is sold most often with impurities of cheap black tea. And you should smell it well before buying, because a good product will have a tart woody smell.

Khaan tea is considered to be more popular and widespread. It is sold both by weight and in special sachets. Very often, such a drink is already adapted to the taste of the buyer with the addition of pepper, sugar, cream, etc. Mongolian tea with s alt is in particular demand among gourmets. Experienced tea connoisseurs say that Khaan tea should only be prepared by yourself.

Mongolian milk tea is a traditional Mongol drink. Milk can be sheep, goat or mare. It depends on the region where the tea is made. Additionally, flour is added to the drink. In some variations, pellets of flour and butter are thrown directly into the bowl.

Benefits of Mongolian tea

Mongolian tea has amazing he alth benefits. It contains the following elements:

• theobromine;
• caffeine;
• vitamin C;
• catechin;
• theophylline.

These elements have a good stimulating effect on the body. The percentage of antioxidants is many times higher than that of ordinary black tea. Among other features of Mongolian tea, it should be noted strengthening the walls of blood vessels, satisfying feelingshunger and thirst, as well as the normalization of metabolism.

This amount of useful substances is due to the conditions of harvesting tea leaves and their subsequent preparation. Mongolian tea is an excellent source of minerals and proteins, as well as a whole range of trace elements. Experts have proven that with its help it is possible to normalize the balance of fats and carbohydrates in the body.