Mongolian tea: useful properties and cooking features

In Mongolia, there is a long tradition of tea drinking, to which the people of the country are with great trepidation. According to legend, the first tea that the Mongols tried was purchased from the Chinese. He liked them very much, and after a short time was interpreted into the 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 Mongols 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. The 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 or brick green tea, which is broken off immediately before consumption, and then it is 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 toning properties of the tea.

Since tea in Mongolia does not grow, often enough to make a famous drink using the leaves of the bucket. Gather it in early spring. Use exclusively last year's bahan, and its dried brown sheets are crushed into dust, and then put in small bags.

A good Mongolian tea can restore a deficiency of many vitamins in the body. 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 such processing steps:

• Twisting;
• drying;
• Drying.

Types of Mongolian tea

Mongolian tea is three of these most common types:

• Haan tea;
• Green traditional tea;
• Tea from the bucket.

Tea from badana is on sale not very often. At its purchase it is necessary to consider some extremely important moments. First, the leaves of the bucket must 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's worth smelling nice to buy, because a good product will have a tart woody smell.

More popular and common is Haan 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 especially popular among gourmets. Experienced admirers of tea argue that Haan tea should be cooked only by yourself.

Mongolian tea with milk is a traditional Mongolian drink. 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 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, mention should be made of 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 by conditions of preparation of tea leaves and their subsequent preparation. 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.