How to make tea Kalmyk? Benefit and harm of Kalmyk tea
How often do we drink tea? Yes, almost always! Only for us, tea is not just a drink, but a full-fledged meal, which is accompanied by the absorption of buns, sweets, sandwiches and even second courses.
The Motherland of Tea
It should be noted that Kalmyk tea is often drunkCircassians, who simply borrowed it from the Kalmyks. But this is not the only people who came under the peculiar charm of the drink. The recipients of the recipe were Mongols, Buryats and other related peoples. Kalmyk tea has a non-standard composition, because in addition to tea and milk, salt is added to it. They collected a secret recipe literally in bitterness, as they took tea from the Chinese, and milk was added to it by the ancient Mongols. The Chinese themselves do not like milk. Some historians believe that this is a sign of their protest against the nomads.
How did tea come to us?
When the ancient Mongols conquered territories andthey created their own empire, the peoples who became part of the Golden Horde, adopted elements of culture. For example, tea came to Russia from the Golden Horde. But the science of how to brew Kalmyk tile tea was given to Russia hard. Of course, it was convenient for nomadic horsemen to take tiles with them, and not a scattering of tea, so they exported from China weighty "bricks" from the leaves and stems of tea. Kalmyks gave their culture of drinking to Adygs and all kindred peoples - from now on they drank tea with milk, butter, salt and pepper. But the Adygs themselves proved to be experimenters: they added horse sorrel and medicinal oregano to the tea leaves to give a light aroma. In the Soviet Union, they drank tea made from recycled tea debris. In general, the simplification of the procedure for brewing tea was only in the hands of avid teemingas, since you can prepare a drink now in many ways.
Cooking process
So, I wanted a man tired of sodaand coffee, drink a nutritious drink. Preparation Kalmyk tea begins with the measurement of the desired dose of tea leaves: it is better to take twice as much compared to the usual tea drinking. Placer tea should be right in the cup, not the tea pot, so it is recommended to take a cup more. For two-thirds the cup is poured with boiling water and insisted for several minutes. Now you need to dilute the tea with hot milk and throw a piece of butter, and then salt and pepper the tea. By the way, hot milk can be poured and instead of boiling water. This is a modern way of cooking, but how to cook Kalmyk tea according to old traditions? After all, sometimes even the very mood calls to join the story. Then you have to boil the tea in the cauldron and insist the whole night. Toning properties in this case go away completely, but the exciting effect is strengthened. By the way, if Kalmyk tea is prepared on the basis of horse sorrel, then there is no strong exciting effect, and it is quite possible to insist the night.
Pros and cons of an ancient drink
Treat for the first time
When a person, far from the Kalmyk culture,the first time trying a national drink, the impression can be ambiguous. Few will immediately be imbued with love for him, because it is repelled by a combination of tea and oil, salt and milk. There are certain stereotypes regarding the concept of tea drinking. For a Russian person, tea is an event, it is a hot and sweet drink that warms up after frost, soothes and tones up a positive mood. But Kalmyk tea is a fatty, salty and spicy drink that shock all taste buds. But this tea is just a variation of the traditional drink, with a variation of softened and adapted. Kalmyks themselves added to it not even butter, but melted lamb fat. But the Mongols went further and boiled their own tea with roasted pieces of kurdyuk and bone marrow of a ram. Perhaps, Kalmyk tea with milk and butter would be perceived more loyal if it were declared not as tea, but as a nourishing milk drink, soup or even a means for restoring vivacity and masculinity. In many cafes, by the way, waiters go to this trick and paint the virtues of tea, calling it a means of tonic, exciting and wellness.
In the Adyghe
How to brew Kalmyk tea in the traditions of Adygs? After all, they contributed a lot to making tea more palatable. Repeat the preparation of the drink is not so difficult, if you release some time and stock up all the necessary ingredients. It is necessary to take a few branches of horse sorrel and wash them well. Now they are placed on the bottom of pots and poured with water. Horse sorrel is cooked on low heat for at least an hour until a saturated color is obtained. A ready-made broth should still brew, and then the branches can be removed. Approximately a third of the resulting volume of broth should be diluted with milk and boil all together. And now the time for spices: salt and black pepper to taste. On a saucepan you need a piece of oil from 50 to 100 grams. It is not necessary to drink Kalmyk tea hot, but the taste will be more pleasant. And if you add too much oil or add lamb fat, you may get an unpleasant film on the cooled down drink, which will not add to the appetite. By the way, traditionally tea is drunk with national pastries, such as, for example, cracks, guubat and halyuzh.
Advice to housewives
It's a shame to cook such a rarity and stay withoutpraise, when fastidious relatives, after seeing a cup of tea with butter, will decide that the dishes were just dirty. Therefore, it is best to prepare a meal in the Kalmyk style for the first time. Hot meat with seasonings, roasted on coals, salads and pastries, and closer to dessert to serve Kalmyk tea. The benefits of this drink are incredible, and any man will be glad to hear how much this cup will give him. Imagine the nomads. How did they live? How could they move across the continents tirelessly? Their strength was great, and under the yoke of the Golden Horde many lay down their heads. So, maybe they had a secret? Yes, here it is their secret, wonderful tea. Only welded by all the rules with the use of whole branches of horse sorrel. By the way, the integrity of the branches is important not only for aesthetic principles, because the stems help to fix the branches on the bottom of the pan and do not allow to float, enriching the taste of tea. Brew it can be very quickly, if the cold water immediately podsolit, and only then pour it branches. Such a simple trick will save 30-40 minutes of time. When the welding becomes dark, there is no sense to boil further, since useful substances will leave. You do not need to salt too much, because the rule is not enough and it's important to overdo it in all cases. But with spices you can experiment, because tea can be fragrant. The most common are black pepper, but if desired, you can add red, dried coriander or basil. By the way, in aluminum pots, cooking is not recommended, since they are oxidized. It is better to take cast iron, enameled or with Teflon coating. Enameled pots, by the way, are rather capricious, as during boiling of tea with milk in them burning can arise.
In Kalmyk
Kalmyks made tea a little differently fromAdygs. Tiled tea, they pushed and poured cold water, after which they boiled until boiling and removed the appeared twigs. Then they poured hot cream into the tea leaves, poured salt, peppercorns, and previously rubbed nutmeg. A clove and a bay leaf were added optionally. Almost ready to drink flavored with oil and salt, and then allowed to stand for 10 minutes.
And the older generation could not switch to the "light" version, and in the tea so prepared, it adds a secret ingredient (flour, fried with mutton internal fat).
From the history
An unusual and strange drink, as it turned out,has a no less unusual story. According to one version, tea was invented by the Tibetan lama, who took the strength of monks who did not eat meat. A hearty and delicious drink was like soup, restored energy and nourished the body. And another version says that the cause of the invention of tea was the illness of a religious reformer, who was prescribed it as a medicine. To increase the satiety in the tea added sheep fat. The drink quickly gained popularity and put the reformer on its feet, and he ordered the disciples to start the day with a cup of Kalmyk tea. Quite an interesting version of the origin of the drink is based on the fact that Kalmyks only slightly changed the way of brewing, adopted by the Chinese. Tea ceremony by all the rules is a bit difficult to carry out in the steppe, and water is sometimes not enough, but the mare and camel milk are abundant. So they began to boil tea with milk, flavoring it with oil and spices for fullness, taste and aroma.
For treatment
The health effect of tea has already been described, butit turns out that it can be prescribed for serious diseases as a medicine, and not for prevention. In many families, even in our country, parents save lamb fat, which is heated and added to milk for children. This is a great way to treat respiratory problems, colds and coughs. Milk and fat soften the throat, warm and have a beneficial effect on digestion and the functioning of the digestive tract. The doctors made a logical conclusion and began to recommend tea with oil as a folk remedy. And why torture yourself and your child with an unpleasant fatty swill if you can make a truly spicy drink? By the way, he has no contraindications and age restrictions. Nursing mothers with tea use increase lactation, which can not but rejoice a young family and a small person. The only recommendation for this period relates to the amount of spices - it is still better to add them less.
On holidays
Holidays, which are always expected with suchimpatient, fraught with uncontrolled alcoholic libations and gluttony. Subsequent everyday life shows that the body was dumbfounded by changes in the diet and can not recover. And in such cases, Kalmyk tea will help, because it is a powerful tool in the fight against a hangover. Knowingly oil is recommended to eat before a feast, motivating it that it envelops a stomach. Kalmyk tea performs the same function and quickly removes the products of the breakdown of alcohol from the body. In addition, he fights against nausea and heartburn, positively affects the brain function.
In modern
Finally, it is worth discussing the possibilitypreparing an ancient drink at home. The average family prefers stacked tea to the leaf, making this choice easy to prepare and recycle waste. In fact, there is no need to constantly wash the teapot, monitor its boiling, and the taste of tea is always the same. But here Kalmyk tea in bags - it's still nonsense. After all, the main magic of taste just happens when brewing and boiling the broth. But you can try to make tea. Several packets of tea should be poured with boiling water and let it brew. Then you can add milk or cream and the resulting mixture boil. By the way, it is better to take tea neutral, without flavors. Add spices and oil in accordance with taste, remembering that after cooling, the tea will lose its appeal.
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