Mongolians originated culture get along with its life environment for using teas from ancient times. Mongolians drink tea culture is different from other countries of Asia and Europe that brewed tea plant for adding it to boiling water then add milk and other ingredients and boil again under ethics than drinking for brewing tea in hot water. Mongolians have tradition to keep tea as hot for preparing 2 liter or more liters tea that relevant with they drink tea for constantly and many times.
Mongolians have tradition to offer tea for considering as “tea is higher than food and khadag is higher than item” before a meal and bevarage. They boil new tea for visiting guests. Every boil tea, take a sample, serve in bowl, drink, respect and give have its pattern ceremony. There have many prohibitions related to tea culture such displeased that if person, who offer tea for wearing hair loose, throw finger over the edge of bowl and rolled sleeves.
There have tradition has been using tea for boiling with nutrient and various tastes that teas have various types such not only jinbuur tea, ulgii tea, urainkhai tea, torguud tea, kherlen tea, nettle tea and teas with nettle, dumpling, tsulkhir, khorkhog, medicinal herb, flour made of barley, white and switch grass, meat borts is air-dried meat, protein fat-tailed, yellow and while butter or fat also have black tea and milk tea.
Mongolians have specific various methods to boil teas, which common method is boil water at first then put grinded green tea and boiling in soft fire and brewed for 2-3 minutes and put milk and salt both to it and ladle properly that is the normal tea with milk. Mongolians called tavan tansag tea, which included tea, butter or fat, milk, salt and water.
Airag and Saam
Airag or fermented mares milk is a national drink of nomads only in Mongolia using this unique drink as a daily meal. The technology for ferment of mare’s milk is genuine natural technology because it is generated only on wild steppe faun and origin climate. A herder’s family has ferment a dozens of liter airag a day. For Mongolians, Airag is a half-alcohol drink used as a tea, soft drink and beer.
The mare’s milk has many strengthens therefore airag improves heart vascular and neurosystem function and very helpful for ones, who be ill with tuberculosis and therapeutical diseases. Mongolian vodka is made from airag has a rich sorts of remedies, because containing a ferments, sugar minerals and earth micro elements such as vitamin A, B, C, D, globulin and others. One-liter airag contains 453.7 kcal energy so it is might be one of the secrets of nomads strong, healthy and mighty.
Saam or fresh milk, also, treats actively. It contains similar to airag, but widespread for treatment of chronic digestion and liver diseases, also, for preventing from them and cosmetic purposes. Specialists say ‘It is more useful for health if uses Saam once in each season, for 10-14 days”.
Shimiin arkhi or Nermel vodka – home distilled milk vodka distilled from the yogurt, is one of the main alcoholic specialties in Mongolia. Five degrees of distillation are known – arkhi, arz, khorz, sharz and dun. As a rule, arkhi (or vodka) is consumed. Mongol arkhi is about 10-20o proofs, tasteless and transparent.