This is a custom and a unique feature. Mongolians, like herdsmen in Xinjiang and Tibet, like to drink salty milk tea made with milk and salt. The tea used by Inner Mongolians is mostly green brick tea and black brick tea, which are cooked in iron pots. Drink salty milk tea three times a day. It is also the traditional tea drinking custom of Mongolian people in pastoral areas.

In ancient times, herdsmen often went out to hunt and herd. Usually the family only had a formal meal once when they returned home from grazing in the evening. Salty milk tea can also supplement nutrition and physical fitness. People also drank more salt water when marching and fighting. In addition, making salty milk tea may seem simple, but in fact, the quality of the taste and the amount of nutrients are closely related to the pot used to make the tea, the tea added, the water added, the milk mixed in, the cooking time, and the order. relation.

If the tea leaves are put out late, or the order of tea and milk is reversed, the taste of the tea will change. In addition, cooking for too long will weaken the aroma of salty milk tea. Mongolians believe that only by mastering these points and coordinating with each other can they make delicious salty milk tea that is both salty and sweet.