The main raw materials of milk tea: milk, tea, saccharin (sweet mouth) and salt (salty mouth).

Uighurs, Uzbeks, Kirgiz and Tibetans in China, and Mongolians and Kazaks in China and Mongolia all have the habit of making milk tea. Mongolian milk tea and Xinjiang milk tea are salty milk tea, mostly blue brick tea or black brick tea, and the cooking utensils are iron pots. The raw materials of Xinjiang milk tea are tea and milk or goat milk. Uzbeks usually use copper pots or aluminum pots to burn milk tea.

Classification of milk tea:

1, Mongolian milk 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.

2. Grassland milk tea

Milk tea made by Mongolian, Kazak and other northern nomadic people is collectively called grassland milk tea. Mongolian milk tea and Xinjiang milk tea belong to grassland milk tea.