When herdsmen drink milk tea, they also eat some fried rice, butter, milk tofu and hand-made meat. This can not only warm the belly and resist the invasion of cold, but also help digest meat and supplement the food. Vitamins that are lacking due to lack of vegetables. Therefore, there is a saying in pastoral areas: "It is better to go without food for a day than to go without tea for a day."
Indeed, the Mongolian herdsmen’s day starts with drinking milk tea. This hobby continues to this day as a historical and cultural expression among the Mongolian people.
When you have breakfast every morning, old and new friends sit around the pot, sipping the heart-warming milk tea, tasting the fried rice, butter and pastries with Mongolian characteristics, and talking to each other. , talking about worldly affairs, drinking until sweat breaks out from the tip of the nose, which is exactly the scene that embodies the saying: "A house with tea is so beautiful." If you have the opportunity to be a guest in the Inner Mongolia Autonomous Region, you can enjoy the fun this history and culture brings to people in a town guest house or in the tea-scented canteen of a hotel.
Of course, there is even more fun in the yurt.
2. History of milk tea Milk tea, also called Mongolian tea, is an indispensable drink in the daily life of Mongolian herdsmen. The tea used in milk tea is green brick tea. Brick tea is rich in vitamin C, tannin, protein, acid, aromatic oil and other nutrients necessary for the human body.
General method of making milk tea
First mash the tea and put it into a pot of white water to boil. After the tea is boiled, when the tea is thicker, use a colander to remove the tea leaves, then continue to boil for a while, and use a spoon to spread the tea while boiling. After it is concentrated, add an appropriate amount of fresh milk or milk powder, and use a spoon to boil the tea. Let the tea finally melt, then boil it again and it will become a fragrant milk tea.
Tasting milk tea
Tasting milk tea is also based on four aspects: tea color, aroma, shape and taste, and you need to taste it carefully to appreciate the beauty of its taste. To make a pot of mellow and refreshing milk tea, in addition to the quality of the tea itself, the water quality, heat, and the quality of the tea milk are also very important. Generally speaking, delicious milk tea does not mean that the more milk, the better. It should have an equal proportion of tea and milk, which has the fragrance of tea and the sweetness of milk. Too much or too little of both will not taste good. Also, after brewing milk tea, you should drink it immediately or put it in a hot water bottle for drinking. Because if it is left in the pot for a long time, the rust of the pot will affect the color, aroma and taste of the milk tea.
In most places, a little salt is added to drink milk tea, but in some places, no salt is added, and a salt dish is just placed on the table. If you like the salty taste, add salt, and if you don't like the salty taste, don't. With salt.
Milk tea is generally consumed as water when eating various dry foods. Sometimes drank alone, it can both quench thirst and resist hunger, which is better than various modern beverages. When the herdsmen drink milk tea, they also eat some fried rice, butter, milk tofu and hand meat. This can not only warm the belly and resist the invasion of cold, but also help digest meat and supplement the lack of vegetables. of vitamins. Therefore, there is a saying in pastoral areas: "It is better to go without food for a day than to go without tea for a day." Indeed, the Mongolian herdsmen’s day starts with drinking milk tea. This hobby continues to this day as a historical and cultural expression among the Mongolian people. When you have breakfast every morning, old and new friends sit around the pot, sipping the heart-warming milk tea, and tasting the fried rice, butter and pastries with Mongolian characteristics. Sweating breaks out, which is exactly what the saying goes: "A house with tea is so beautiful." If you have the opportunity to be a guest in the Inner Mongolia Autonomous Region, you can enjoy the fun this history and culture brings to people in a town guest house or in the tea-scented canteen of a hotel. Of course, it’s even more interesting in a yurt.
Drinking too much milk tea has many harmful effects on the human body. Milk tea is high in sugar, oil, and calories and has no nutritional value. It is considered a kind of junk food. The creamer added to milk tea is mostly made of coconut oil. Drinking too much will make you fat easily, and fat will easily accumulate on your stomach, forming a medium-sized body shape. Many people who are accustomed to drinking milk tea want to lose weight, and the first thing they do is to quit milk tea.
Coconut oil contains a large amount of saturated fatty acids, which will accelerate the production of cholesterol in the body, and blood fat will also rise rapidly, causing arteriosclerosis. Drinking large amounts for a long time will easily lead to chronic diseases such as high blood pressure and diabetes. Statistics have shown that drinking a lot of milk tea for more than three months will increase blood fat and cholesterol. Milk tea is just a combination of oil and sugar, because creamer is not made from milk, and milk tea contains a lot of sugar, almost no calcium, and is very harmful to the body. It is best not to drink milk tea every day. You can only drink one or two cups a week to satisfy your cravings. Therefore, you cannot drink too much milk tea.
3. Who knows the development history of milk tea and the fusion of milk and tea? A milk tea with a milky tea aroma is produced.
The aroma of milk tea can be found in mainland China, Taiwan, Hong Kong, Macau, Yemen, Central Asian countries, India, the United Kingdom, Singapore, Malaysia and other parts of the world. For example, Indian milk tea is famous for the special spices added with masala; Hong Kong milk tea is famous for 100% milk tea, and Taiwan's pearl milk tea is also unique.