Milk tea in Mongolian Plateau and Central Asia has never changed for thousands of years, and it is still a necessary drink for daily drinking and hospitality. There are different flavors of milk tea in other regions, such as Indian milk tea, which is famous for adding special spices from Ma Sala; Silk stockings milk tea originated in Hongkong and bubble tea originated in Taiwan Province Province also have their own characteristics. Milk tea has the dual nutrition of milk and tea, and is one of the home-cooked dishes, which is popular all over the world. The varieties of milk tea are milk tea powder. Iced milk tea, hot milk tea, sweet milk tea, salty milk tea, etc.
classify
Grassland milk tea
Mongolian, Kazak and other nomadic people in the north made it.
Traditional grassland milk tea
Milk tea is collectively referred to as grassland milk tea, and Mongolian milk tea and Xinjiang milk tea belong to grassland milk tea.
Grassland milk tea is the originator of all milk teas, which is made by mixing brick tea with fresh milk and adding salt. The northern grassland has a cold climate, so drinking hot salty milk tea can drive away the cold. Grassland milk tea has a unique flavor, rich milk fragrance and is beneficial to health.
Mongolia milky tea
Mongolian plateau is the hometown of nomadic people and the birthplace of milk tea. At first, the most authentic was Mongolian milk tea. Mongolians mainly live in Mongolia, Inner Mongolia Autonomous Region and some surrounding provinces. Mongolian herdsmen mainly eat cattle, mutton and dairy products, supplemented by food and vegetables. Brick tea is an indispensable drink for herdsmen. Drinking salty milk tea boiled with brick tea is a traditional Mongolian tea drinking custom. In pastoral areas, they are used to "three teas and one meal a day". Therefore, drinking salty milk tea, in addition to quenching thirst, is also a major way to supplement human nutrition. Every morning, the first thing a housewife does is to cook a pot of salty milk tea for the whole family to enjoy all day. Mongolians like to drink hot tea. In the morning, they eat fried rice while drinking tea, and warm the remaining tea with a small fire for drinking at any time. Usually the family only eats grass at night and goes home.
Have a formal meal once, but generally you have to drink salty milk tea three times in the morning, noon and evening.
The salty milk tea that Mongolians drink is mostly blue brick tea or black brick tea, and the cooking utensils are iron pots. When boiling salty milk tea, you should first break the brick tea, put the washed iron pot on the fire, hold 2 ~ 3 kilograms of water, and add 50 ~ 80 grams of broken brick tea when the water just boils. When the water boils again for 5 minutes, add milk, the amount of milk is about one fifth of that of water, stir it a little, and then add a proper amount of salt. When the whole pot of salty milk tea begins to boil, put a small amount of fried rice in it, then boil it and put it in a bowl.
Xinjiang milk tea
It is not without reason that ethnic minorities in Xinjiang love to drink milk tea. Because there are more meat and less vegetables in pastoral areas and alpine regions, milk tea is needed to help digestion, which is one of them; It's cold in winter and dry and hot in summer. Drinking a lot of milk tea in winter can quickly drive away cold, and in summer it can drive away heat and quench thirst, which is the second; Third, the pastoral area is vast and sparsely populated, and the distance between settlements is far away. It's not easy to find a drink when you are thirsty. Drinking enough milk tea before leaving home and eating some dry food on the way can endure thirst and hunger for a long time.
The raw materials of milk tea are tea and milk or goat milk. The general practice of milk tea is: first mash the brick tea, put it into a copper pot or kettle, add fresh milk after the tea leaves are boiled, and scoop the tea leaves with a spoon until the tea leaves and milk are fully integrated, remove the tea leaves and add salt. However, some people don't add salt, just put salt around and add salt according to everyone's taste. Xinjiang milk tea is not as salty as ordinary milk tea, so everyone likes it differently.
Ethnic minority families are very particular about drinking milk tea. The oldest guest is sitting in a chair. Give him the tea first. After drinking the first bowl of milk tea, if you still want to drink it, put the bowl in front of you or on the tablecloth, and the host will immediately take the bowl and give you the second bowl; If you don't want to drink, cover the bowl with your hands, which means you have had enough. If you don't know the rules, always put the bowl in front of the tablecloth, and the hospitable host will keep adding milk tea to you until you "beg for mercy". Of course, this is just a joke. If you really don't want to drink any more, use gestures to express it and the host will understand.
Coconut milk tea
If English milk tea is the originator of milk tea and Hong Kong silky milk tea is the promotion of milk tea, then Hainan coconut milk tea is the "aristocrat" in milk tea. Pure coconut milk tea is blended with coconut powder in black tea powder, and the tea body of coconut milk tea keeps the pink color of milk tea, and the brewed milk tea is particularly fragrant and pleasant. Coconut powder gives Hainan coconut milk tea a unique charm, which makes people feel like walking in the coconut grove on the beach and sometimes regaining the graceful feeling of leisure.
Silk stockings and milk tea?
Milk tea is also called "silk stockings milk tea" in Hong Kong and "Hong Kong style milk tea" in Chinese mainland. It is made of black tea mixed with thick milk and sugar, which contains more milk and sugar. The cup is big, you can drink it hot or frozen, but it usually costs two yuan to drink it frozen. Different from English milk tea, Hong Kong-style milk tea is a popular drink for the general public and the lower classes. Usually at breakfast or afternoon tea. If you eat out, you will even drink it at lunch or dinner. There are tea restaurants, fast food restaurants or food stalls, which can be served with Chinese food or western food. Hong Kong milk tea is called "silk stockings milk tea" because the filter screen has been used for a long time, and its color is dull and looks like flesh-colored silk stockings from a distance. Many tea restaurants have unique secret recipes for tea matching or making milk tea as a selling point to attract customers. Another drink in Hong Kong is called Yuanyang, which is a mixture of milk tea and coffee.
Hong Kong-style milk tea can be drunk in Shenzhen or Guangzhou, and there are also less sweet Guangzhou milk tea to cater to local tastes.
tea
Both Malaysians and Singaporeans have "teh tarik", and the production method is similar to that of Hong Kong milk tea, but a "teh tarik" process is added in the middle, which is a very skillful process. The so-called "teh tarik" is to pour the milk tea cooked in one vessel into another vessel at high altitude. This process will be repeated several times, and high impulse is considered to increase the richness of milk tea and make it more fragrant and smooth. However, it has also been pointed out that these processes are not hygienic enough and will have a negative impact on the quality of milk tea.
bubble tea
In the popular bubble tea in Taiwan Province Province, rice balls are added to milk tea. The cooked rice balls are black and crystal clear, so they are named after "Pearl". In addition, various ingredients can be added to make different flavors. Traditional English milk tea is mainly tea, with only a small amount of strong milk. The cup is very small and is usually drunk at breakfast, afternoon tea or after-dinner chat.
India milk tea
"Chai, Chai garam" When you wake up from a dream and your eyes are not completely open, you stop your brother and ask for a drink for yourself. Tea leaves are packed in pottery cups and smell like milk. Take your time and look around. At this time, there was almost a cup of tea in the second-class carriage, and a group of sacred cows flashed outside the window.
There are seven things that people in China do when they open the door, and there are similar things in India. The biggest difference is that they put tea first. Most Indians don't eat breakfast until after 10. When they get up in the morning, they don't have to wash their faces or rinse their mouths. They need a cup of milk tea as soon as they open their eyes. As for morning tea, afternoon tea and evening tea in tea time, people won't delay if they don't always bring their watches accurately.
So 24 hours a day, rural shops, bustling cities, trains, expressway, everywhere are places to send tea people to cook tea stalls. Even the most humble hotel has an early call service, that is, between seven and eight in the morning, my brother knocks at the door to deliver tea. In India, whether you are 8 or 80, as long as you deliver tea, you are a boy.
Milk tea is called Chai in Hindi, which is pronounced from Guangdong tea. According to the classification of China tea, it belongs to fermented black tea. Different from traditional black tea in China, the tea leaves are chopped during processing, and milk and sugar are added when drinking. Milk tea itself has its own differences: the expensive one is called Ma Sala Chai, and the fresh buffalo milk is added with various spices such as cardamom, fennel, cinnamon, clove and pepper, which is the favorite of princes and nobles; The only cheap thing is simple milk tea, flavored with ginger or cardamom at most, which is an essential drink for traffickers and pawns every day. Although there is no difference in taste between the two, the type and quantity of spices added determine the unique taste of each tea. If you drink too much, you can taste whose craft it is at the first bite.
The advantages and disadvantages of tasting milk tea are also carried out from four aspects: tea color, aroma, shape and taste, and it is necessary to appreciate the beauty of its taste through careful tasting. First suck milk tea into your mouth and stay for a few seconds; Enjoy a cool or warm feeling. Finally, slowly swallow into the throat; Straight to the spleen and stomach A good cup of milk tea, milk and tea taste very good. Instead of a mouthful of tea or milk, even sweet and greasy, it feels like a sore throat when drinking or after drinking. But this taste of milk tea is not an authentic cup of milk tea.
To make a pot of fragrant milk tea, besides the quality of tea itself, water quality, temperature and milk are also very important. Generally speaking, delicious milk tea is not the more milk, the better. It should be the same proportion of tea and milk, which has both the fragrance of tea and the sweetness of milk. Neither of them is good. Also, drink milk tea immediately after it is cooked, or drink it in a hot kettle. Because it has been put in the pot for a long time, pot rust affects the color, aroma and taste of milk tea.
In most places, you should add a little salt to drink milk tea, but in some places, if you don't add salt, put the salt dish on the table, add salt if you like it, and don't add salt if you don't like it.
Milk tea is usually drunk as water when eating all kinds of dry food, and sometimes it is drunk alone, which is both thirst-quenching and hunger-tolerant, and is better than all kinds of modern drinks. When drinking milk tea, herders should soak fried rice, butter, milk tofu and hand-grabbed meat, which can not only warm the stomach against the cold, but also help digest meat and supplement vitamins lacking because they can't eat vegetables. So there is a custom in pastoral areas.
As the saying goes, "A day without food is better than a day without tea". Indeed, the day of Mongolian herders began with drinking milk tea. This hobby is a kind of Mongolian history and culture. Every morning at breakfast, old and new friends sit around the pot, tasting refreshing milk tea, Mongolian fried rice, cream and cakes, and talking about the world, sweating at the tip of their noses, which just reflects the scene of the saying: "How beautiful the home with tea is." If you have the opportunity to go to Inner Mongolia Autonomous Region, you can enjoy the fun brought by this history and culture in the town guest house or the restaurant of the hotel. Of course, in yurts, it is even more interesting.
A few years ago 1 yuan 1 cup of bubble tea was very popular, and the latest tea shops such as Street Fighter and Big Cass became the new trend coordinates on 20 14.
Bubble tea, which originated in Taiwan Province Province, is made of black sugar and other materials, and its appearance is black and crystal clear.
Tangyuan, named after "Pearl", can be added with pudding, coconut and other ingredients to make a special flavor, which is deeply loved by the public and has spread all over the world, but it is still not easy to see in Europe and America.
Main efficacy
In Tibetan pastoral areas, herders use natural milk and tea to make milk tea. Milk is rich in protein, fat and other advanced nutrients. Tea contains caffeine, vitamins (Vc, Vp, nicotinic acid, folic acid, etc. ), tannic acid, theophylline, aromatic oil, amino acids, sugars, various minerals, chlorophyll and more than 300 beneficial chemical components. Milk tea made of natural milk and black tea can get rid of greasy, help digestion, benefit thinking, refresh the mind, induce diuresis and detoxify, and eliminate fatigue.
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