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Coffee and Tea company

Tea traditions of Central Asia are of interest to us, first of all, the fact that, firstly, the Central Asia to Russia, and, secondly, that in contacts with the peoples of the region the Russians first encountered tea. And Siberian custom of drinking tea with milk, is borrowing from the tea traditions of indigenous Siberian peoples.

As in the case described earlier, the Turkmen way of brewing tea, Asian tea traditions were the result of conditions inhabited by the peoples of this vast region. Rather, one of the main conditions — livestock, as the basis of life. This is the basis of life means that the main food of the peoples of Central Asia are meat and milk. And it would be very strange if they didn’t add in tea (well, the milk, at least). We added to the tea that we grow? Add. Apples, for example. But they add that runs.

V. Pokhlebkin highlight two of the Central Asian way of making tea: Mongolian and Tibetan. We will understand in order.

The Mongols, probably the first after the Chinese became acquainted with tea — by virtue of basic geographic neighborhood. Naturally, they adopted and one of the early Chinese methods of tea — one in which the tea leaves have been boiled. And, of course, adapt it to your taste and under their conditions.

The Mongolian way of tea brewing is often referred to as Kalmyk (these people really make the tea very similar fashion) — in the European part of the CIS, Kyrgyz — in Central Asia and Western Siberia and Karymsky, or carynnyk — in Transbaikalia and Eastern Siberia, as it is made this way aginskii the Buryats (first — Karymskii).

The Mongolian way of tea brewing has a very wide geographic distribution: from the deserts of the Gobi and the Sahara to the Nogai steppes between the Volga and the don. In Russia it was known from the end of XVII century under the name of “tea Bogdesko”. Its main components include green brick tea, milk, butter, flour and salt. Depending on national region, where drinking tea in Mongolian, all of its elements except brick tea can vary. Currently, brick tea, of course, can be replaced by the usual — just before the usual tea was much less accessible. Milk can be cow, goat, sheep, Mare, camel, and the oil is sometimes absent or replaced and supplemented with melted fat (beef, lamb); the flour may be wheat, barley, rye and supplemented with rice, millet (kaoliang). Sometimes put salt along with black pepper (bitter) at the rate of one grain per Cup, and Kalmykov — Bay leaves, at least — nutmeg.

As for the recipe, it is quite simple. Green or, more rarely, black brick tea is boiled in the boiler of milk (any milk from four legged animals) and oil or fat. Also adds flour or any cereal (rice, millet), salt and pepper — to taste.

Please note that in all this soup and not a drop of water. It is considered that this is because water was scarce and it was saved. And milk and strong taste of tea tiled softened. This is partly, probably, and so. But we think that the main reason for this drink — the desire of the nomads to bring everything that makes up their life, to refined functionality. You know, a hundred such the tea soup was, above all, wonderful food, but not drink.

As already mentioned, each particular nation has made in the tea making adjustments. Altai, for example, could be added to tea sour milk. The same Mongols — sheep milk, Buryats instead of salt was added ashes from rotten birch — in short, the tea is thought not was.