Mongolian tea: useful properties and cooking features

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 that the Mongols tried was purchased from the Chinese. They liked it very much, and after a short period of time it was interpreted in today's Mongolian tea. Leading nomadic life the Mongols appreciated this drink highly thanks to the fact that it gives strength and even is able to replace one meal.

History of the Mongolian tea drink

History claims that for the first time the Mongolshave tried a fragrant drink 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 the way out of the situation was found thanks to cattle breeding, which was the only type of activity for them. By exchanging horses for tea, the Mongols replenished their ranks with the ranks of the Chinese army. Chinese at the same time were in the black, because they have plenty of tea.

The first Mongolian green tea was used as a good vegetable additive. Unique properties of fragrant leaves perfectly complemented meat dishes.

Ingredients of Mongolian tea

Traditionally, Mongolia uses tile 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 appears in it, which, in turn, affects the tonic properties of tea.

As tea in Mongolia does not grow, it's enoughoften, for the preparation of a known drink, the leaves of the badan are used. Gather it in early spring. Use only last year's bahan, and its dried brown sheets are ground into dust, and then put into small bags.

A good Mongolian tea is able to restorethe body lacks many vitamins. In its composition, there are extremely many vitamins C and P, which are responsible for immunity and hematopoiesis. To prepare, use leaves that have passed through the following processing steps:

• twisting;
• drying;
• drying.

Types of Mongolian tea

Mongolian tea is three of the most common types:

• Haan tea;
• green traditional tea;
• tea from the bucket.

Tea from badana is on sale not very often. When buying it, several important points should be considered. First, the leaves of the bucket should breathe, so a quality product can be packed only 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 good to sniff at the purchase, because a good product will have a tart woody smell.

More popular and common is consideredHaan 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 great demand among gourmets. Experienced admirers of tea argue that Haan tea should be cooked alone.

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

Benefits of tea in Mongolian

Mongolian tea has surprisingly useful characteristics. It contains the following elements:

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

These elements have a goodstimulating effect. The percentage of antioxidants is many times greater than their amount in plain black tea. Among other features of Mongolian tea is the strengthening of the walls of blood vessels, the quenching of hunger and thirst, and the normalization of metabolism.

Such quantity of useful substances is caused byconditions of harvesting tea leaves and then preparing them. Mongolian tea - 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.