In Mongolia, there is a long tradition of tea drinking, towhich the inhabitants of the country treat with great trepidation. According to legend, the first tea that the Mongols tasted was purchased by them from the Chinese. They liked it very much, and after a short period of time it was interpreted into the famous Mongolian tea today. The Mongols leading the nomadic life were highly appreciated due to the fact that it gives strength and even is able to replace one meal.
The history of the Mongolian tea drink
History claims that for the first time the MongolsThey tried the flavored drink back in the 10th century, borrowing it from their neighbors - the Chinese. Nomadic tribes, however, faced with one unpleasant moment - it is impossible to grow tea seedlings on the road. But a way out of the situation was found thanks to herding, which was the only possible activity for them. By exchanging horses for tea, the Mongols filled up the ranks of the Chinese army with their horses. The Chinese were at the same time in the black, 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 the meat dishes.
Mongolian tea composition
By tradition in Mongolia they use tiled orbrick green tea, which is broken off immediately before use, and then crushed. When harvesting, the largest and largest leaves are selected, due to which the composition of the drink changes slightly - more caffeine and theophylline appear in it, which, in turn, affects the tonic properties of tea.
Since tea is not growing in Mongolia, it’s prettyBadan leaves are often used to make a famous drink. Gather it in early spring. Only last year's bergenia is used, and its dried brown leaves are crushed into dust, and then folded into small bags.
A good Mongolian tea is able to recover inbody deficiency of many vitamins. It contains extremely many vitamins C and P, which are responsible for the immune system and blood formation. For preparation use the leaves which passed such stages of processing:
- twisting;
- drying;
- drying
Mongolian teas
Mongolian tea is the three most common types:
- Haan-chai;
- traditional green tea;
- Badan tea.
Badan tea is not on sale very often.When buying it you should consider a few crucial points. First, the leaves of bergenia must breathe, so a quality product can only be packed in thin paper. The best quality product is sold in the form of leaves, which are crushed immediately before tea drinking. Experts say that the finished powder is sold most often with impurities of cheap black tea. And it is worth well to sniff the purchase, because a good product will have a tart woody smell.
It is considered more popular and commonHaan-tea, which is sold both by weight and in special sachets. Very often, this drink is already adapted to the taste of the buyer with the addition of pepper, sugar, cream, etc. Mongolian tea with salt is in particular demand among gourmets. Experienced tea lovers say that the jaan tea should only be cooked on their own.
Mongolian milk tea is traditionalMongolian drink. Milk can be sheep, goat or mare. It depends on the region in which the tea is prepared. Additionally, flour is added to the drink. In some variations, pellets of flour and butter are thrown directly into the bowl.
The benefits of Mongolian tea
Mongolian tea has surprisingly useful characteristics. It contains the following elements:
- theobromine;
- caffeine;
- vitamin C;
- catechin;
- theophylline.
These elements have a good effect on the body.stimulating effect. The percentage of antioxidants is many times greater than their number in a simple black tea. Among other possibilities of Mongolian tea, it is necessary to note the strengthening of the walls of blood vessels, alleviating the feeling of hunger and thirst, as well as the normalization of metabolism.
This amount of nutrients due toconditions of 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 proven that with its help it is possible to normalize the balance of fats and carbohydrates in the body.
