Buryat tea cannot be confused with any other drink. It is not only unusual in taste, but also has high benefits, taking into account the harsh weather conditions of Buryatia.
The drink is considered the "soul" of the people, and not just tea. It will surely be served to guests, thereby expressing their respect. And to refuse a drink means to offend the owners of the house.
What is interesting Buryat tea? How to brew it correctly?
Features of the Buryat drink
Tea Buryat traces its history for several centuries. At first it was a ritual drink that was used by shamans during various ceremonies. Later, tea entered the everyday life of the Buryats, but did not lose its significance.
The correct drink is prepared for a long time - several hours. The recipe is strictly enforced. Tiled green tea is used. 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 Buryat tea with milk is that it turns out to be salty, but with this unusual taste it does not lose its attractiveness.
Since Buryatia has a harsh climate, the republic’s residents add a little butter to it to make the drink more nutritious. This is very important when you have to be in the cold for a long time.
The benefits of the drink
The benefits of Buryat tea with milk and salt were mentioned. It consists in a rich composition and beneficial effects on the body.
The drink is enriched with vitamins B, C, E, H and PP, as well as macroelements: phosphorus, magnesium, silicon, chlorine, iodine, zinc. Thanks to this, the body slowly wastes heat in the cold, becomes more hardy.
Tea is also useful after an illness: it strengthens the immune system, increases the body tone, gives strength and accelerates the rehabilitation period.
How to make 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 preparation of the classic version. Although they say that in Buryatia each family has its own recipe for tea. But classics are classics.
For cooking you will need:
- green tiled tea - 10 grams (can be replaced with plain leaf tea);
- milk - 200 ml;
- water - 500 ml;
- flour - 2 tbsp .;
- a cube of butter - 20 grams (analogue is mutton fat);
- salt to taste.
Brewing tea is as follows:
- Put tiled or leaf tea in a small saucepan.
- Fill the base with the specified amount of water.
- Bring to a boil and, as soon as signs of boiling appear on the water, immediately remove the pan from the stove.
- Melt a piece of butter or fat in a pan, add a couple of tablespoons of flour. Stir until smooth.
- Pour milk into a pan and warm the mixture a little over a fire.
- After this, pour the milk mixture into a saucepan with tea.
- Add salt to taste and boil again on fire.
- After that, remove the drink from the heat, strain and drink hot.
Nogoon Sai
Nogon sai is a type of tea of the Buryat people that 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 involves the following ingredients:
- leaf or tiled green tea - 2 teaspoons;
- cream - 200 ml;
- water - 500 ml;
- salt to taste;
- a slice of oil.
Cooking:
- Pour cold water into a small saucepan and pour tea there.
- Put to boil for 7 minutes. This time is optimal so as not to overexpose the tea and remove bitterness from it.
- Turn off the stove, pour cream into the liquid and add a piece of oil. To salt.
- Stir the contents of the saucepan so that the salt and oil dissolve.
- Strain tea through a fine strainer and pour into cups. Drink tea only freshly prepared.
Sagan Daila
This tea is endowed with its own legend: when the soldiers returned from the war as victors, they stuck their battle spears into the mountain slopes, and beautiful shrubs with healing powers grew in their place. These shrubs were called Sagan Daila.
These are evergreen shrubs with pink flowers and oval-shaped leaves. To prepare raw materials for tea, fresh flowers, leaves and tops are collected. By the way, the leaves of the bushes exude a strong aroma, according to which it is easy to find the place of their growth. And the dried leaves smell like orange and wild strawberries.
Raw materials are collected from mid to late summer. At this time, the most vitamins in the green parts of the bush. The collected material is laid out on a flat surface in a cool, ventilated place.
To prepare the Buryat sagan dail tea you need:
- leaves - 5 grams;
- water - 200 ml.
Brewing Tea:
- Put dry leaves in a deep container.
- Pour hot water, but not boiling water.
- Insist 7-30 minutes, depending on which strength tea is preferable.
It is not necessary to abuse such tea. 2 cups a day is enough to strengthen the body.
Ulaazhargyn Say
Another type of Buryat hot drink, which is used by residents of taiga villages. It is prepared from Ivan-tea, which is collected in late autumn, when the grass is already dry, twisted into a tube.
The collected leaves are laid out on a flat tray and sprayed with fresh tea leaves. Tidy up in a warm oven to tumble. After preparing a drink.
In order to brew a liter of drink, you will need:
- Ivan tea - 20 grams;
- milk - 400 ml.
Brewing:
- Add dry base leaves to cold water and boil, but do not delay the process for more than 15 minutes.
- 5 minutes before the end of the boil add milk. Turn off the tea, but do not remove from the stove, let it brew for 10 minutes.
- Strain.
You can drink aromatic liquid both hot and cold. Instead of salt, you can add honey and drink tea with pancakes or pancakes.
Zutran Sai
This is a type of Buryat hot drink, which is prepared with the addition of fried grain. The result is tea that looks and texture reminiscent of porridge. Therefore, zutran sai is very satisfying: they can eat and drink.
To make such a drink you will need:
- green tea, you can tiled - 10 grams;
- water - 500 ml;
- whole wheat flour (alternative - wheat groats) - 100 grams;
- milk - 100 ml;
- butter or fat - 50 grams;
- salt - the amount depends on the taste.
Brewing stages:
- Fry wheat grain or flour in a pan until it acquires a golden hue. If you fry in fat, then small pieces of greaves may remain. You do not need to remove them, they will give a special taste to the drink.
- Boil water and pour green leaves into it.
- Let the tea boil for 5 minutes, then remove from heat.
- Add milk to the liquid (cream can be), fried grain (or flour). Stir.
- Add salt to taste. Tea should not be pickled.
- It is not necessary to filter zutran sai. They drink it from a cup, extracting grain from it with a spoon.
Shirchoy
Buryat drink prepared on the basis of black tea. The preparation is as follows:
- Combine the dried tea leaves with black pepper, salt and cloves.
- Pour the dry mixture with hot milk and put on low heat for 15 minutes.
- Put a small piece of butter.
- Strain and drink.
Conclusion
Buryat tea made by hand is not only useful, but also "sincere". This is a special ritual that requires the return of a piece of your warmth and soul. But for those who value time and do not want to lose it during the brewing of tea, you can buy a quick-brewed drink, which is sold in bags and looks like instant coffee in sticks.
The salty taste of tea will not push away, but only arouse the desire to drink this drink as often as possible.