• 1 Salty milk drink
• 2 Tibetan milk tea
• 3 Composition and benefits of milk tea
• 4 How to brew tea with salt and milk
• 5 Recipe from Mongolia
• 6 Kalmyk tea recipe

Tea is one of the most popular drinks all over the world. There is a huge amount different recipes preparation and subtleties of tea drinking. Each nation has certain traditions on how to brew and consume it. Almost everyone drinks the drink and everyone prepares it according to their own taste, some prefer green, some black. Residents East Asia They brew tea with milk and salt, which we will learn more about today.

Salty milk drink

Salty tea has an original taste and is beneficial for our health. It first appeared in Tibet and Mongolia. The drink contains fats, proteins, carbohydrates and minerals, the right amount for the body.

Salt is added for a reason; it is done so that the drink warms in winter and quenches thirst in summer. In Tibet, it is customary to drink tea with milk and butter; with sugar it will not taste good, so the locals salt it. This infusion gives strength and fills with energy.

Tibetan milk tea

Tibetans drink an invigorating drink in the morning because they need a positive charge for the coming day.

It is a tradition among Asians to drink tea with milk and salt. They live in countries where it is very hot, so this drink is simply irreplaceable for them, as it quickly quenches thirst and prevents dehydration.

Composition and benefits of milk tea

There are a lot of known recipes, but the base always includes green or black tea, flour, salt, butter and milk. Each nation prepares the drink differently, so the ingredients may vary. You can take any milk: goat, cow or other. Instead of butter, you can use melted lard or not add it at all. It turns out delicious tea with ground black pepper, bay leaf, and nutmeg. The drink contains iodine, fluorine, manganese, vitamins and potassium in large quantities.

Read also: Benefits of pepper tea: recipes

Tea with milk and salt has been very popular for a long time. Together these products go very well. Whole milk is poorly absorbed in the body, and green tea helps improve this process. Therefore, the milk drink can be drunk by adults and children. What beneficial properties does the drink have:

Spices added to tea with salt enhance it beneficial features. Thus, nutmeg helps strengthen nervous system, helps with rheumatism. Black pepper has a positive effect on blood vessels and also removes phlegm from the lungs during colds.

How to brew tea with salt and milk

This infusion is very useful for tonsillitis and sore throat. To prepare it you need:

• A tablespoon of tea leaves;
• Two hundred milliliters of water;
• A pinch of salt;
• A piece of butter;
• Three hundred milliliters of milk.

Pour the tea leaves into the pan and pour in the milk. Place on the stove and simmer the mixture for ten minutes. Then strain the broth and put it back on the fire. Now pour in the milk and boil, add salt and cook for ten minutes. Pour the tea into cups and add butter.

Recipe from Mongolia

The Mongolians prepare an unusual drink called banshtai tea. First, they make banche dumplings. Then brew tea as in the previous recipe. Add dumplings to the finished infusion and cook for another seven minutes. This drink is poured into bowls and served to guests.

Tibetan chasuima tea, or “whipped tea,” is a favorite drink of the Tibetans. His ancient name sounds like bo-cha, which is translated as “Tibetan tea” (“Bo” is the ancient name of Tibet, and “cha” is tea).

Tea in the Tibetan tradition

Modern versions of the composition and preparation of chasuima do not fully reflect its traditional recipe. History has brought to us a list of the main ingredients of a real Tibetan drink and the procedure for its preparation.

Tibetan Nourishing Tea Ingredients:

• Pressed tea;
• Salt;
• Yak milk and butter.

Chasuima is considered a high-calorie tonic drink

• A briquette of pressed pu-erh tea must be boiled in yak milk for several hours until the solution turns dark brown.
• After this, the resulting hot liquid must be poured into a special oblong barrel, similar to a Russian butter churn and called mdong mo.
• Melted yak butter and salt are also added there.
• The resulting mixture is stirred until a homogeneous consistency is obtained.
• By blending fatty, protein-rich yak butter with caffeine softened in milk, a high-calorie tonic drink is created, the key property of which is the ability to instantly restore strength.

Residents of Tibet believe that this drink is the most nutritious and healthy in the whole world. During the day, one Tibetan can drink up to thirty cups of this tea. In addition to the drink, “tsampa” is served - flour made from roasted barley grains, which is poured into tea.

For the high mountainous regions of Tibet, chasuima is an ideal drink. Even doctors recommend travelers going to the Himalayas to drink this tea to prevent altitude sickness.

TO special properties Tibetan style of tea high level fat content and saltiness. IN modern life this drink is becoming increasingly popular, it is presented in different variations, it is increasingly used in folk medicine.

Recipe for making Tibetan tea at home

Proper preparation of tea requires following a certain procedure.

To prepare one serving you need to take the following amount of ingredients:

1. One glass of milk. It is best to use a large mug with a capacity of three glasses, but pour only one glass of milk into it. Since it is extremely difficult to purchase milk and yak butter today, you can use any other kind, preferably fatty;
2. Half a glass of water;
3. A teaspoon of tea;
4. A teaspoon of salt;
5. A tablespoon of ghee.

Cooking process

When preparing the drink, especially in the first stages, you should be very careful.

The process of preparing Tibetan tea consists of the following steps:

1. Heat the milk slowly while stirring, add the tea just before boiling and wait until the mixture boils. Please note that the milk should not foam when boiling.
2. Pour water into the boiling mixture and wait until it boils again;
3. Add the oil and dissolve it into the mixture, slowly stirring the contents of the pan;
4. After the mixture boils, remove the pan from the stove and pour into a mug;
5. Add salt. This action must also be taken carefully, since the resulting product is very unusual;
6. Stir the tea in a circular motion; if desired, you can beat it with a blender;
7. Strain the resulting liquid.

In Tibet, tea is consumed both in the liquid form common to all peoples and in dry form.
The tea drink in Tibet is called chasuima and is a strong brick tea (approximately 50-75 g of dry tea per 1 liter of water), to which butter (necessarily melted) yak butter (100-250 g per 1 liter) and salt are added to taste. This whole mixture (hot!) is whipped in a special oblong barrel, similar to a Russian butter churn, until a thick drink of uniform consistency is obtained - very high in calories and unique in its tonic effect, and therefore capable of almost instantly restoring the strength of a weakened person.

In harsh conditions, sharply continental climate In Tibet, such a drink is downright irreplaceable.

Tea has been drunk in Tibet since 620. This is the oldest brewing method. IN Chinese books It is said: “Tibetans live on tea. Without it, they suffer to such an extent that they can get sick.” It is no coincidence that in Tibet there is still a folk measure of distance in the mountains (not along a straight, horizontal surface, as in valleys, but along a winding line and vertically), expressed not in units, but in bowls of Tibetan tea! So, three large bowls of tea equal approximately 8 km of travel.

Tibetan tea is common not only in Tibet itself, but also in the highlands of Afghanistan (Hindu Kush), the Pamirs and in countries located in the Himalayas, Sikkim (state of India), Bhutan and Nepal. Dry tea in Tibet is used to prepare the national dish “tsambu” - flour from pre-roasted barley grains, mixed and thoroughly rubbed with yak butter, dry brick tea and salt.

Traditional recipe for one type of Tibetan tea:
- Traditional Tibetan ghee tea is prepared as follows. the pressed tea is crushed, poured into a teapot, water is added and boiled for 20-30 minutes, after which the contents of the teapot are filtered and poured into a special cylindrical vessel (see Fig. “vessel for preparing traditional Tibetan tea”). after this, ghee is poured into the vessel, and also as a seasoning - fried crushed walnuts, peanuts, sesame seeds, dates and always a little salt and an egg, then stir the contents of the vessel with a long wooden stick, bringing the tea and ghee in it to a homogeneous state. The drink prepared in this way is poured into another vessel and, poured into cups, is presented to the guests.

Tea drinking, like the preparation of Tibetan tea itself, has a number of features that need to be paid special attention to in order not to be branded as an uncultured guest. While drinking tea, you should never allow your cup to remain empty. Having drunk half a cup, you need to wait until the owner adds more to you. According to Tibetan custom, the tea is completely drunk and the cup is emptied once, when the guest says goodbye to the host, thanks him and goes home.

Traditional Tibetan tea is thus prepared from tea and ghee; various seasonings used during its preparation make it more refined, giving it different flavors: from sweet to sour. In addition, tea with the addition of ghee yak butter is surprisingly good for health, as it contains many useful elements that are so necessary for Tibetans in their areas, vegetable world which are not distinguished by their abundance and richness.
To make tea, fermented red teas or pu-erh are usually used.

Tibetan butter tea recipe

*25-35 g glass of pressed tea, best of all Bo Nai - it can be found in tea shops in Moscow and St. Petersburg. This is a semi-fermented tea. If it is not there, use regular large-leaf black tea.
*1.5 cups milk
*50-100 g ghee
*half a teaspoon of salt
*water
Pour 500 ml of water into the tea leaves and boil for 15-20 minutes over low heat. Strain. Add 1-2 cups of water, milk, butter and salt to the brew. Beat the mixture with a broom or mixer and immediately pour into mugs. Drink hot.

Chasuima or Tibetan tea has a unique composition, it helps to heal and cleanse the body, and is also indispensable in matters of weight loss and rejuvenation. This is a healthy and nutritious drink made from tea, butter and milk. It has a specific salty taste and helps restore strength.

Tibetans cool the tea a little before drinking so that the oil does not burn.

• Cooking time: 2 minutes

How to prepare Tibetan tea: recipe

The special properties of tea made according to the Tibetan recipe include a high fat and salt content - according to tradition, chasuima was prepared from milk and yak butter, salt and pu-erh tea. This tea was served with “tsampa” - a mixture of ground barley grains.

Etiquette states that tea should be drunk in small sips, and after each sip, the owner tops up the tea again and again.

Before you start preparing the tea, melt the butter and let it cool slightly.

• pour a glass of water into the pan and bring to a boil;
• pour tea leaves into boiling water - if the tea is pressed, then break the tile into pieces;
• stir and bring to a boil again, then pour in the milk;
• boil the mixture until the tea acquires a rich color (10-20 minutes);
• mix ghee and salt into tea;
• Strain the finished tea and beat with a mixer or blender.

In Tibet, tea was prepared from yak milk, but the modern recipe allows the use of ordinary milk - for example, cow's or goat's. You can use any milk, but replace part of it (one third of the total volume) with cream.

Benefits of Tibetan longevity tea

Chasuima is used in folk medicine to cleanse the body; if tea is prepared for medicinal purposes, then the following is added to it:

• St. John's wort;
• chamomile inflorescences;
• Birch buds;
• immortelle inflorescences.

The listed plants contain essential oils, which include flavonoids, monoterpentes and glycerides of fatty acids, tea with the addition of herbs has healing properties:

• helps fight inflammation;
• strengthens the immune system;
• normalizes cholesterol levels.

Thanks to the addition of herbs, tea relieves puffiness internal organs, stabilizes the secretion of bile, reduces fermentation processes in the gastrointestinal tract and heals microtraumas of the duodenum, thereby helping to combat visceral obesity of internal organs.

Tea with butter, milk and salt tones, normalizes the functions of the pancreas, improves skin color and helps in the fight against swelling. It is used for weight loss, as it effectively reduces cholesterol levels and equalizes blood pressure (if the tea is consumed regularly). To lose weight, you need to drink an hour every day instead of an extra meal or snack for three weeks.

Tea, in the usual sense, can have different shades of taste or color, but most often it is sweet. But even for those who drink tea without sugar, the idea of ​​drinking tea with salt will seem rather strange. At first glance, this is one of those combinations that invariably causes bewilderment or a smile, like sausage with jam. However, among a huge variety of recipes, salty tea also exists as one of the national drinks of ethnic cuisine.

History of Atkanchay

The unusual salty drink is called atkanchay or in the Tibetan version – chasuima. It has long been a traditional drink of the Uighurs, a nomadic people living on the border with China. The famous Silk Road, through which not only silk, but also tea was transported to Europe.

Atkanchay is a strongly brewed black long tea, diluted with milk and seasoned with salt. Sometimes sour cream or butter is added to it. Although the basis of the recipe is the same, in every region, village, even family, it has its own cooking characteristics, which are carefully preserved from generation to generation.

There is a legend associated with the spread of atkanchay. According to it, one Sufi monk, traveling through the lands of Turkestan, became exhausted and asked for shelter in one of the houses of a small village located near the Chinese border. The hospitable hosts not only sheltered the monk, but also treated him to an unusual drink, after which the wanderer’s strength was restored in a matter of minutes, his body was filled with energy, and his mind became clearer. The surprised traveler asked the owners for a recipe for a wonderful drink, and since then the story about it has spread throughout the world. According to legend, the monk lived to be 100 years old and devoted a lot of effort to studying the properties of salty tea.

Today, tea with salt is common in many regions of East Asia: it is drunk by Mongols, Kalmyks, Kyrgyz, and Kazakhs. And although each nation has its own name for this tea, the basis of the recipe remains similar.

Beneficial features

Despite its unusual taste, salty tea can give strength, quench thirst, invigorate and relieve fatigue. It is still often served in the morning as a hearty breakfast that will satisfy hunger until the next meal. No wonder the ancient nomads drank it, spending a lot of energy on daily journeys.

Also, due to its salt content, atkanchay has a beneficial effect on maintaining optimal water-salt balance in the body and normalizes the functioning of all organs. gastrointestinal tract. In winter, hot atkanchay protects against colds and other consequences of cold weather.

It is believed that salty tea can increase the ability to concentrate and clarify the mind. It is recommended to drink it during active, intense brain activity to avoid overwork.

Although the properties of salt tea have not yet been fully studied, any side effects from its use were not identified.

Cooking recipes

There are quite a lot of variations, family recipes atkanchay, but its basis has remained unchanged for many centuries. For preparation use:

• black tea – 1-2 tsp. tea leaves;
• glass of water;
• a glass of milk;
• a pinch of salt.

Strong tea is brewed in boiling water, then milk and salt are added to it, after which it is brought to a boil again and kept on the fire for about 5 minutes, constantly stirring the drink.

This is interesting! In different variations of the recipe, sour cream, butter, ground pepper or sesame seeds are also added to tea with salt, and the amount of salt can also be changed.

Atkanchay is served in special bowls – apkur-chinya. The oil is placed in each bowl separately. They drink tea with flatbreads, which makes a very satisfying snack.

Despite its unusual taste, salted tea can delight you with a set of amazing qualities that have made it a traditional drink of many peoples for several centuries. And although the way of life has changed significantly, and there are no longer nomadic tribes in need of recuperation after difficult campaigns, atkanchay is still drunk in the cities and villages of East Asia.

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Updated: 08-11-2019

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