In Mongolia, there is a long tradition of tea drinking, to which the inhabitants of the country relate with great trepidation. According to legend, the first tea that the Mongols tried was purchased by them from the Chinese. They really liked it, and after a short period of time it was interpreted into the Mongolian tea known today. The Mongols, leading the nomadic life, appreciated such a drink also thanks to the fact that it gives strength and is even able to replace one meal.
The history of the Mongolian tea drink
History claims that for the first time the Mongols tasted a fragrant drink back in the 10th century, borrowing it from their Chinese neighbors. The 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 type of activity for them. Exchanging horses for tea, the Mongols replenished the ranks of the Chinese army with their horses. The Chinese were positive, because they have plenty of tea.
The first Mongolian green tea was used as a good herbal supplement. The unique properties of fragrant leaves perfectly complemented meat dishes.
The composition of the tea in Mongolian
Traditionally, in Mongolia, tiled or brick green tea is used, which is broken off immediately before use and then ground. When harvesting, the largest and largest leaves are selected, due to which the composition of the drink changes slightly - more caffeine and theophylline appears in it, which, in turn, affects the tonic properties of tea.
Since tea does not grow in Mongolia, quite often, frankincense leaves are used to make a famous drink. Collect it in early spring. Only last year’s incense 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 extremely many vitamins C and P, which are responsible for immunity and blood formation. For preparation, leaves that have undergone such processing steps are used:
- twisting;
- drying;
- drying out.
Types of tea in Mongolian
Mongolian tea is of three such most common types:
- Haan tea;
- green traditional tea;
- tea from the incense.
Tea from badan is not on sale very often. When buying it, several extremely important points should be taken into account. First, frankincense leaves must breathe, so a quality product can only be packaged in thin paper. The best quality product is sold in the form of leaves, which are crushed immediately before the tea party. Experts say that the finished powder is most often sold with impurities of cheap black tea. And it’s worth a good sniff at the purchase, because a good product will have a tart smell of wood.
More popular and widespread is Khaan tea, which 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 salt is in special demand among gourmets. Experienced tea aficionados claim that Khaan tea should only be prepared on its own.
Mongolian tea with milk is a traditional Mongolian drink. Milk can be sheep, goat or mare. It depends on the region in which tea is prepared. Additionally, flour is added to the drink. In some variations, spools of flour and butter are thrown directly into the bowl.
The benefits of Mongolian tea
Mongolian tea has surprisingly beneficial characteristics. 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 greater than their amount in plain black tea. Among other features of Mongolian tea, it is worth noting the strengthening of the walls of blood vessels, the satisfying of hunger and thirst, as well as the normalization of metabolism.
Such a quantity of nutrients is due to the conditions for the preparation of tea leaves and their subsequent preparation. Mongolian tea is an excellent source of minerals and proteins, as well as a whole line of trace elements. Experts have proved that with its help it is possible to normalize the balance of fats and carbohydrates in the body.