Despite the fact that Tibet and Mongolia are China's closest neighbors, the tea tradition in these countries is quite specific. The way the people of Mongolia and Tibet drink tea may surprise even an experienced connoisseur of the Chinese tea ceremony.
The Tibetan tradition is due to the almost extreme conditions in which the locals live: they use every opportunity to saturate the body with useful substances in a harsh alpine climate. That is why tea in Tibet is not only drunk, but also eaten. Dry leaves are added to food, soups are made from them, crushed tea leaves are added to a national dish made of barley flour, oil and salt. The Tibetans prepare the drink itself by no means the way we are used to seeing.
The process of making Tibetan tea is quite laborious. The so-called "brick" tea is mixed with water in the proportion of 50-70 g of dry product per 1 liter of water. Then ghee made from yak milk is added to the water and flavored with a small amount of salt. Usually the amount of oil reaches 200-250 g per liter, which can cause a real shock for an unusual European.
A mixture of tea, water, oil and salt is boiled, and then, without waiting for cooling, is whipped in a special device. After whipping, a rather specific drink is obtained with a peculiar taste and thick consistency. Tibetan tea is fatty and high-calorie, but for the harsh climatic conditions of these regions, such a drink is an irreplaceable source of energy and strength for local residents. This cooking technique has existed for over a thousand years. In China, teas, unlike Tibet, are practically not brewed. Only pu-erh can be cooked, all other varieties are simply poured with water.
In Mongolia, this drink is also prepared according to an ancient recipe that has been passed down from generation to generation. Exactly the same tea tradition is present in some regions of Kyrgyzstan and Kalmykia. In part, the cooking method is similar to the Tibetan one: butter, milk, flour and salt are added to tea and water, as well as some spices (nutmeg, bay leaf, black pepper). For the preparation of the drink in Mongolian style, a special sort of "brick" green tea is used. Its price is much lower, since it is not considered elite. In Mongolia, all people drink it, regardless of social status.
