Tuvan-style tea
Description
The recipe won't take much time. Many peoples brew this kind of tea, each adding their own unique touch. The main ingredient is compressed green tea. The higher its quality, the tastier the drink will be. Use any milk you prefer, preferably high-fat. Mutton tail fat is often used as the fat ingredient. If that's too exotic for you, use butter—either regular or clarified. Sometimes Tuvans add a bit of spices to the tea, but this is uncommon. However, adding roasted barley flour to the hot tea after it's poured remains popular to this day. During preparation, milk is added to the boiling tea. When it comes to a boil, the tea is scooped up with a ladle and poured back into the pot from the height of an uplifted hand, repeating this process up to 40 times. Only after this is salt added to taste.
Instructions
- 1
Step 1
Prepare the ingredients. Although there is a little tail fat in the photo, I prefer to add butter to this tea.
- 2
Step 2
Crumble a piece of tea brick into non-reactive cookware and pour cold water over it. Place over heat, bring to a boil, then simmer for 10 minutes.
- 3
Step 3
Pour in the warmed milk.
- 4
Step 4
Bring the mixture to a boil, constantly stirring with a ladle by scooping up some tea and pouring it back from a height of 20-30 cm. After boiling, reduce the heat to prevent the tea from boiling over, and stir again for another couple of minutes.
- 5
Step 5
Add salt to taste. The tea should not be too salty.
- 6
Step 6
Add butter or fat. You can add butter directly to the drink already poured into cups.
- 7
Step 7
Strain the hot tea and pour it into cups.
- 8
Step 8
Serve with roasted barley flour and simple sweets – lump sugar, halva, fried flatbreads.