Tea Siberian

The question is, what’s the difference — to pour milk (or cream) before or after boiling water. It turns out that a substantial. Explain you a simple analogy. Sulfuric acid dissolves in water quite well. However, you can only pour acid into water, if on the contrary, there will be a strong heating and emission, explosion.

The taste of milk-borne drink, rise, probably under the

influence of two reasons: heat exposure boiling water and mechanical agitation.

In Siberia cold. So there drink tea more, and milk are added to it with pleasure. Photo by Oleg Katerinopol is, as you know, water (87.0%) and the dry residue, which is composed of fat (3.9%), casein (2.7%), albumin and globulin (0.6%), lactose (4.7%), minerals (0.7%). Fat is found in milk in the form of balls, enclosed in a thin shell of phospholipids and minerals. A jet of boiling water probably provides a more complete separation of fat globules from the other mixture and destroys their shells. Therefore, the taste sensation of fat content of milk in tea increases, although the total amount of fat are certainly not changing. Probably for the same reason, much tastier tea with boiled or the so-called melted milk.

Thermal effect on the taste of milk in tea is well known to Eastern peoples. Here’s how, for example, prepare green tea — nogoon SAI — the Buryats and Mongols. 3 liters of water, put 200 to 300 g of crushed tile green tea and some time to boil, stirring constantly. So eliminate the bitter taste that poistenie green tea. Then pour in 1.5-2 l of cream or milk, and boil again, then add salt to taste and add ghee. In 1772 the life of the Buryats were studied by I. G. Georgi. In his work “Description of all inhabiting the Russian state peoples” it indicates that the Buryats drink brick tea and what he can brew the leaves of Labrador tea, rose hips, cranberries, bergenia (chawarski tea), “Balga, pyatilistnika stone and bushy, stone of St. John’s wort, and sometimes from the roots of the heart grass, and Burnet”. He also writes: “Something or other, they cook in the open, water poured, pots, and add milk, butter and a few mineral salts, which in the salt marsh Daur Fraternal steppes, a great many, and sometimes prevent the flour from which the tea gust happens, and not only quenches thirst, but also nourishes. Why many, in the summer, mostly, one tea, without any other food, are satisfied with”.

Close to the Buryat way of preparing tea and “relatives” of the Buryats and Mongols — the Kalmyks. In addition to milk and butter, they add to the drink pepper, what do we learn from verses Kalmyk poet Bosi Sangadjieva (translated by S. Lipkin):

What calmac what centuries

Came up with what I want to sing?

I every day, getting up at dawn,

Drink boiled Golden.

Yes not simple, but gold!

It with pepper,

And with butter, and fresh milk,

We are happy with our whole being, with all my heart,

When freely Kalmyk tea drink.

Also important is the mixing of tea after adding milk or cream. By the way, the Russian TRANS-Baikal has long been known “slivnik”, which undoubtedly influenced the local cuisine. Crushed in a mortar green tea poured into the canoe (large clay pot with a capacity of up to 6-8 litres), pour boiling water and add milk or cream. Then is the main procedure of the who named the drink, tea is long and patiently poured the bucket so that long and thin jet was part of tea already merged as needles. Then again salt to taste and add butter or ghee.

In Siberia is very diverse and rich flora. Which can be added in tea 😉 Photo by Oleg Castelnovate and when to drink tea. Most peoples drinks it after meals or instead of meals (Zamoskvoretskaya tea, English “five o clock”, Zabaykalsky of Russian pawina). However, the Buryats and Mongols there is a different procedure: first distinguished guest watered green tea accompanied by bread or biscuits, dairy products, including the necessary oil. Tea is a leisurely conversation. And only after that the guest are treated to meat dishes, which are often drunk or tarasun they are: milk vodka, or the arch — milk vodka, or koumiss, a drink of sour Mare’s milk.

Tea before eating, obviously, helps digestion, especially, apparently, in the case of the adoption of rich meat. Just as a glass of boiled water or a glass of juice, which need to be served before the appetizer and first course in many Western countries. But tea, fragrant, hot, spiced milk and butter, no doubt better.

For publication about tea Siberian at the time, the editorial Board of the journal “Chemistry and life” [around 1975 — D. S.] made an interesting note: “people in the Know say that 3-4 years ago in England, there was a nationwide debate about how to drink tea with milk pouring milk in tea or tea in the milk? Maybe the British and would not have to break the spear, they know better tea ceremonies of other Nations. ”

It is worth noting one feature where the Siberian peoples with genuine respect and admiration for tea. It is in the harsh climate of the country. And tea, of course, helps to remove all the unpleasant impacts of climate change on humans. That’s about it figuratively said the poet-Muncie, Yuvan Shatalov in the poem “Tea” (translated by N. Grudinina):

Golden fire, should talk,

Heart us razorace!

We, whiter frozen fish,

Without you gap could!

Help me out, help me out,

Cipati all-powerful tea!

With the first drop of — touch! —

Will sting a bit as the fire;

From the second we probably

Will become quick as the moose;

From the third drop — miracles! —

Fly through the forest;

We are the fourth will drop

Dance for the joy of the people;

With drops fifth winter night

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