Kalmyk tea also has other names: jomba, Crimean, Mongolian, tiled and Kyrgyz. It takes its beginning of existence as an element of the human diet in ancient times.
Distinctive properties of Kalmyk tea
It is believed that this tea appeared thanks to the Mongols, who gave it to all of Central Asia and the neighboring multinational regions of Russia. There is also an opinion that he came to us from Tibet. This is a mixture of black tea leaves with green tea with the addition of steppe herbs, mainly based on bergenia, which is common in Central Asia, Tibet and from Afghanistan to China. There is a legend that says that a certain khan was terminally ill. But the visiting sage advised him to drink a cup of this “elixir” every day on an empty stomach, which the khan did, and a week later he was healed. Since that time, he advised everyone to drink it.
Herbs for the preparation of such an elixir as Kalmyk tea (its second common name is brick tea) are collected before the flowering period. Large old leaves are chosen for this, they are not subjected to fermentation or withering, due to which it has a tart taste with bitterness and a yellow-red color.
Useful properties of Kalmyk tea
Kalmyk tea has a beneficial effect on lactation
What are the beneficial properties of Kalmyk tea? Kalmyks heal all diseases with this tea, the main component is green tea. Its tonic properties and the alkaloids and saponins in it are beneficial to our body. There is also milk, which contains many trace elements useful to humans, and, of course, ghee, which enhances the taste and quality of Kalmyk tea.
In addition, mothers use Kalmyk tea during the feeding period as a means of increasing lactation and as a means of losing weight. In addition, it well removes traces of hops from the body. It also helps in maintaining tone. Fats, as everyone knows, are a source of energy during exercise. In addition, the leaves contain a lot of caffeine, which also increases energy levels.
But there is also a myth about Kalmyk tea that it normalizes the metabolism of fats in the body. Speaking seriously, Kalmyk tea contains butter, sometimes mutton fat, lard, milk, which has its own portion of fat - all this cannot improve the metabolic process of fats in the body.
Two or three cups of tea, prepared according to the correct recipe, can help with a considerable number of ailments:
- burn;
- poisoning;
- with gastrointestinal diseases;
- diseases of the respiratory system;
- gall disease;
- overwork;
- metabolic disorders;
- rheumatism;
- cancer;
- circulatory disorders;
- disorders in the cardiovascular system;
- diabetes.
Cooking features
Kalmyk tea implies a special ceremony of its serving
Adding all the necessary products for cooking is not all. You need to know the secrets. For example, over boiling tea, it is required to do “samrkh”. Kalmyks consider it obligatory, because it will affect the taste. There is no analogue in the translation of this word into Russian. This means that you need to pour a little of this drink into the ladle, raise it above the pan and slowly pour the contents back into the pan. It is necessary to do this ninety-nine times, as the Kalmyks say.
It is the samrkh of the Kalmyk drug that has an unusually pleasant taste and magical power. Due to contact with air, it gains natural strength.
The traditional potion is served freshly brewed to guests: the bowl is held with both hands and served to the guest, this speaks of respect. The guest, in turn, must also take the bowl with both hands. You can’t fill it to the brim so that the drink does not spill onto the floor, this is a sin, since someone can step on these drops. There is also such a sign that where Kalmyk tea is often drunk, people are less drawn to vodka.
Kalmyk tea is able to relieve excitement, it warms the body in the cold and cools in the heat, drives away laziness and does not get bored. Such a tea party can drag on for a long time.
cooking recipes
there are many recipes for making Kalmyk tea using milk, green tea, pepper
Surely many are wondering how to make Kalmyk tea. There are a lot of recipes for making this drink. The main ingredients are milk, green tea, pepper.
- Tatar tea: pressed tea - 30-35 gr., milk - 100 gr., water - 100 gr., butter - 10 gr., salt to taste. Place the tea in freshly boiled water and immediately pour over the milk. Stir every five or six minutes, then add salt and put melted butter.
- "Jomba": 200-300 gr. green tea in a tile, 3 l. water, 2 l. cream, 50 gr. butter, 2 tsp. salt, 5-6 peppercorns, bay leaf and nutmeg. Pour the tea with cold water and cook until it boils, then lower the heat and boil for another ten to fifteen minutes. Remove the twigs that will float up during the boil and pour over the warmed cream. Next, cook for 5-7 minutes, add salt, pepper, add oil. Hold closed for 7-10 minutes. Add nutmeg and bay leaf to taste. You can spill!
- Kalmyk tea. Grind the pressed tea leaves, pour half a glass of water, half a glass of milk, add 1 tsp. butter and salt to taste. Pour tea leaves into boiling water, pour milk immediately. Boil, stirring, for five minutes. Pour into bowls, put a little bit of butter in each.
- "Khursits": 3 tbsp. l. pressed tea leaves, 3 tbsp. l. milk, 0.5 tsp. melted lard, 0.5 tsp. flour, bay leaf and nutmeg. Boil water, pour milk, boil again, melt the lard and fry the flour on it. Mix this mass with water. Pour all this into a brewed drink, which was previously filtered. Add bay leaf and nutmeg to taste.
- Kalmyk tea with milk: 40 gr. green brick tea, a glass of milk, a glass of water, mustard on the tip of a knife, 25 gr. oils, clove bud, bay leaf, nutmeg. Pour the tea leaves with water, boil, pour hot milk, cook over low heat. Next, add salt, cloves, bay leaf, boil for five minutes and add nutmeg, add oil.
- Meat Kalmyk tea (Myakhta tsya): 500 gr. lamb ribs, 300 gr. tile welding, 2 l. milk, 3 l. water, 2 tsp. salt, five or six black peppercorns and, of course, bay leaf and nutmeg.
Amazing salty and spicy tea is drunk in Kalmykia and Buryatia.
Can you drink salted tea? A strange question, they will tell you in Central Asia, what else to drink? For us, this is such a combination of exotic tastes, and for many, the most delicious tea is Kalmyk tea.
That is, Kalmyk is only one of its names, but in general this tea is called both Mongolian and Kyrgyz, and also domba or dzhomba.
This tea with milk, salty and often spicy, flavored with butter, is common in the Caucasus, Asia, and southern Siberia.
What is Kalmyk tea?
This tea is the drink of nomads. Most likely, it spread from the Mongols, who, having received tea from the Chinese, began to prepare the drink in their own way. Another version says that the ancestor of Kalmyk tea came to the nomads from Tibet. Be that as it may, Kalmyk tea came to Rus' from the Golden Horde.
Classical Kalmyk tea is made from pressed green tea.
Simply because the pressed form has always been more convenient than loose for nomads. But the taste of this pressed tea is special, different from ordinary green tea. So those who got used to it once, remain faithful for a long time. Although with ordinary leaf tea, an original drink is also obtained.
The second ingredient in Kalmyk tea is milk. It will suit anyone: cow, mare, camel, sheep, goat ...
It is best to use a mare or camel like the ancient nomads.
The third essential ingredient is salt.
They also put black pepper, nutmeg and bay leaf. And further - piece of butter. However, it can be replaced lamb fat.
The classic way of preparing Kalmyk tea is also interesting - it was boiled and even boiled down by a third, or even half, and then also insisted.
The result was an interesting fragrant, unusual and unusually invigorating (as a result of such a long preparation an extremely strong tea was obtained) warming drink, one cup of which satisfies hunger for a long time. The perfect drink for those who spend the whole day in the saddle.
healing drink
This tea is healing, which is confirmed by the Kalmyk legend about a smart doctor and one religious reformer who was seriously ill. The doctor advised him to drink a cup of tea on an empty stomach for a week, calling the drink divine. The patient did everything exactly and recovered.
Since then, the Zul holiday, one of the main holidays among the Kalmyks, the day when they all become a year older ( the fact is that Kalmyks do not have a birthday, and everyone celebrates the new year of life on the same day).
A legend is a legend, and Kalmyk tea is a really healthy drink.
Firstly, it supports forces well, energizes.
And it is also useful for colds, helps to lose weight and get rid of a hangover.
A simple recipe for Kalmyk tea
1 tbsp green tea
1 cup boiling water
1 glass of milk
Black pepper, nutmeg, bay leaf
salt
½ tsp butter
Pour green tea with cold water, bring to a boil and simmer over low heat for 10 minutes. Then add hot milk, salt and spices and cook for another 5 minutes. Put the oil, close the lid and let it brew for 20 minutes.
Other Kalmyk tea recipes():
1. "Jomba"
For 3 liters of water we take 200-300 g of green tea, 2 liters of cream, butter - 50 g, salt - 2 teaspoons, black pepper - 5-6 peas, nutmeg or bay leaf.
Crush the briquette, pour the resulting powder with cold water, put on fire and cook until boiling, then reduce the heat and cook for about 20 minutes, removing the tea twigs that appear on the surface. Without removing the tea from the heat, add warm cream to it and cook for another 5 or 10 minutes. Then add oil, black pepper, salt and let the tea brew in a sealed container for 10-15 minutes. Bay leaf (nutmeg) is added to taste, after which tea is poured into cups.
2.Tatar tea
Pressed tea (30-35g), milk (100g), water (100g), butter (10g) and salt to taste. Dip the tea briquette into boiling water and immediately pour in the milk. Boil over low heat, stirring, for 5 - 6 minutes, then salt and add oil.
3. Kalmyk tea
Crushed tea briquette in the amount of 2 tablespoons, 100 ml of water, 100 ml of milk, one teaspoon of butter, salt. Pour tea into boiling water, pour in milk. Boil, stirring continuously, 5 minutes. Add salt. Pour into cups or bowls, add a piece of oil to each serving.
4.Kalmyk tea "Khursitsya"
Crushed tea briquette (3 tablespoons), milk (2 tablespoons), melted lard half a teaspoon, the same amount of flour, bay leaf, nutmeg. Pour tea into a saucepan and fill it with cold water, bring to a boil, pour in milk, bring to a boil again and filter through a fine sieve. Fry the flour in lard until brown and dilute it with water, then mix with tea and add bay leaf and nutmeg.
5. Kalmyk tea with milk
Green pressed tea (40 g), a glass of milk, a glass of water, cloves (1 pc), ground cinnamon - on the tip of a knife, melted butter (25 g), salt to taste. Pour crushed tea into boiling water and cook on low heat for five minutes. Pour hot boiled milk, add salt, spices. Cook for another 10 minutes, strain, add oil and bring to a boil again.
6. Kalmyk meat tea (Makhta qya)
To prepare this unusual tea, you will need about half a kilo of fresh lamb ribs, a briquette of green tea weighing 200-300 grams, 3 liters of water, 2 liters of milk, 2 teaspoons of salt, bay leaf, or nutmeg and black peppercorns (5-6 pieces).
Pour the ribs with cold water, add salt and bring to a boil over moderate heat. Then we reduce the heat and cook for 40-50 minutes, after which we take out the ribs, and add the previously bored tea briquette to the resulting broth. We continue to brew tea for another 5-10 minutes, remove the tea twigs that have appeared on the surface and pour in the milk. Cook for another 5-10 minutes, add black pepper, remove from heat and leave in a closed saucepan for 10 minutes. Add bay leaf or nutmeg to taste, then pour meat tea into bowls. Ribs can be served with a potato side dish, decorating the dish with herbs.
As can be seen from the recipes, the preparation of meat tea differs from other Kalmyk tea recipes, but it is this tea that is closest in composition to the drink that was originally prepared in the East.
Over time, the recipe for making Kalmyk tea has undergone some changes: initially, instead of butter added to this drink mutton fat.
Today, in many Asian villages, guests are greeted with meat Kalmyk tea. In times of famine, meat tea served the inhabitants of the steppes as the first, second, and third course at the same time.
Tea parties habitual for people are always associated with jam, lemon and confectionery. Not everyone knows that there is a unique recipe in which salt is added, and in terms of its nutritional value it is equal to first courses. This article talks about the benefits of an exotic drink and provides recipes for its preparation.
Some information
There are different versions and legends about the origin of Kalmyk tea. Perhaps the drink was invented by the Mongols or the Chinese. But the fact is that nomads used the Kalmyk tea recipe, and therefore it is not surprising that it is nutritious and healthy. These people were constantly on the move, and they needed to replenish their energy supply. Overcoming long distances across the steppes, the nomads created a hearty drink. Over time, in order to improve the value of high-calorie tea, milk and mutton fat were added to it. The Mongols and Buryats believed that the drink could save them from the winter cold and quench their thirst in the summer heat.
Having met such names as “tiled”, “jomba” or “karymny”, know that we are talking about this particular drink. Behind different names is the same way to create it. How to prepare Kalmyk tea?
Raw materials for tea
For Kalmyk nomads, tea was considered the main dish and an expensive treat for guests. At the beginning of summer, the collection of tea began, which grew in Georgia and the Black Sea regions. From the first harvest, the plant went to the highest grades, and coarse leaves and branches served as suitable raw materials for the recipe for making Kalmyk tea. But first, second-class tea was formed into briquettes. Twigs and leaves were crushed and pressed. The length of the briquette was 36 cm, width - 16 cm, and thickness - 4 cm. Such a drink was considered the main remedy for colds.
In some cases, pressed briquettes consisted of black and green tea, as well as various medicinal herbs. The composition of plants varied depending on the locality. For example, in the Caucasus and regions of Siberia, bergenia was considered mandatory in the herbal collection. To prevent tea from causing allergies, herbs were harvested before flowering.
main ingredient
Pressed tiles are considered the most suitable option for the Kalmyk tea recipe, as they contain astringency and natural bitterness. The leaves are harvested in autumn, and at this point they are already quite rough. They are slightly dried, but not subjected to fermentation. Such mature leaves have always been the traditional basis for making a nutritious drink.
Not everywhere you can buy tea briquettes, so they often take the usual green leaf as an alternative) or mix it together with black.
On sale there is ready-made Kalmyk tea, packaged in bags. But it is better to prepare the drink yourself, because this way it is more useful and close to the original.
Required products
For the recipe for making Kalmyk tea, milk was an essential ingredient. The milk product that was at hand was added to the drink. Kalmyk tea was served with the addition of cow, goat or
Tea with lamb fat was considered traditional, but it could be replaced with butter.
In Kalmyk tea and the recipe for its preparation with milk, the presence of spices and salt has always been implied. Black peppercorns, nutmeg and bay leaf are put in the drink. Some housewives add spices intended for meat dishes.
In order to prepare a drink, you will need water. And the first thing to do is to place the crushed briquette in water. Below is a step-by-step description of the steps required to prepare a traditional drink.
Recipe for Kalmyk tea with milk
The step by step recipe is as follows:
- A well-mashed green tea block is poured into cold water and boiled for about 10 minutes.
- Pour milk in a small stream and stir. This must be done very slowly.
- After the milk, immediately put black pepper and bay leaf and boil for 5 minutes together with spices.
- The boiled mass is intensively shaken, after which the foam becomes more pronounced and the drink looks appetizing.
- Ready tea is filtered through a sieve.
- After the tea is poured into cups, a piece of lamb fat is placed in each of them.
If someone does not like it, then replacing fat with butter, you can completely get enough and enjoy a specific drink.
For many, this tea will immediately seem unusual, so it is better to cook it a little and take the ingredients in small proportions. For example, 2 tbsp. l. mashed tea, half a glass of milk and water and 1 tsp. fat (butter). Add spices and salt to taste.
Perhaps some have a desire to try the drink, but the question arises of how to make Kalmyk tea if there are no pressed tiles on sale. Further recipes are offered using the usual brewing of green and black tea.
Other options for preparing a traditional drink
In order to achieve the taste of Kalmyk tea as close as possible to the original, it is better to take coarse leaf varieties. The main thing is that products such as milk and butter are present. Spices can be varied. Nomads added nutmeg, pepper, cloves, bay leaf and cinnamon to the Kalmyk tea recipe. Some make tea using homemade milk and do not add butter to it, since the drink is already fatty. Everyone can make healthy tea at their discretion.
But in order not to get lost in conjectures about how to cook Kalmyk tea, the recipe for its preparation can be used as follows: milk is immediately poured into the pan and large-leaf black and green tea is placed. When the liquid boils well, spices are added and left to infuse on a warm stove for 15 minutes. Such a drink is prepared without adding water. The ingredients are taken from the calculation: for 1 liter of milk 2 tablespoons of tea, 2 pcs. spiced cloves, a pinch of chopped nutmeg, 20 g butter and salt on the tip of a knife.
There is a recipe for Kalmyk tea, which is prepared only on the basis of black tea. Use regular loose leaf tea or pressed tea. Cooking Ingredients:
- black tea - 2 tbsp. l.;
- water - 2 glasses;
- milk - 2.5 cups;
- butter - 30 g;
- bay leaf - 1 pc.;
- black peppercorns - 4 pcs.;
- salt - 4 g.
The method of making Kalmyk tea is the same as described above.
Benefit and harm
The fact that there is milk in the recipe for Kalmyk tea speaks of the benefits of the drink. Tea itself has always been considered a means to give vivacity and energy. Together, these components provide the body with the necessary substances.
- Kalmyk drink improves performance and memory.
- With regular use of the drink in the blood, the level of sugar is significantly reduced.
- Tea takes an active part in metabolic processes.
- Jomba helps to get rid of excess weight.
- The traditional drink improves digestion and has a positive effect on disorders and poisoning.
- Tea is recommended for people suffering from diseases of the heart and blood vessels.
- During lactation, Kalmyk tea helps to increase the amount of mother's milk.
- With colds, an unusual drink is a good additional remedy for drug treatment.
- Tea strengthens the immune system and is useful for beriberi.
Like any natural product, the Kalmyk drink can also cause harm. Abuse of green tea can lead to diseases of the liver and kidneys, as well as the formation of stones.
Kalmyk tea is famous for its abundance of healing properties and original aftertaste. Mongols, Buryats and a number of other nationalities call this drink differently - “dzhomba”, “karymny”, “tiled”, but they prepare it the same way. This is a whole ritual, which we propose to familiarize yourself with in detail.
Tea or soup?
Since ancient times, the authors of the recipe have believed that Kalmyk tea can save you from thirst in the summer heat or warm the traveler well in the winter cold. There is some truth in that, given that this drink is the brainchild of nomads who were in constant motion, an endless journey.
The founders of jomba sought to make tea not only tasty, but also satisfying (nutritious) - so that it could restore strength after a long journey across the steppes. So the idea arose to add mutton fat and milk to the drink.
Interesting! There is no sugar in traditional Kalmyk tea. Instead, the owners add salt to taste. Therefore, being in a local cafe, do not get into trouble by ordering Kalmyk tea for dessert!
About the benefits of jomba
Green tea
The basis of the composition of the drink is green tea and milk. These two components are useful for the body even separately. And together they completely turn jomba into a healing elixir.
Thus, green tea provides the body with antioxidants that slow down the aging process at the cellular level.
It also improves metabolism, transforming fats into vital energy. A tonic drink is recommended to drink to increase endurance during daily physical exertion and sports.
Green tea is in demand among centenarians, as well as people whose work is associated with psycho-emotional stress. It is believed that the drink is able to stimulate brain activity and reduce the perception of stress.
In addition, the substances contained in green tea leaves have a beneficial effect on the cardiovascular system, reducing the risk of heart attacks and strokes.
Milk
You can even write treatises about the benefits of milk. There is only one drawback. This product is poorly absorbed by the adult body in its pure form due to a lack of certain enzymes. This is where green tea comes in. Milk diluted with it, that is, ready-made jomba, can be drunk by everyone without exception, without fear for the consequences.
Recall that doctors advise drinking milk during treatment:
- colds,
- insomnia,
- heartburn,
- poisoning.
This means that Kalmyk tea combines the beneficial properties of two ingredients, making the drink accessible to everyone.
Contraindications
As for the harm of Kalmyk tea, it is absent. The only thing that can be noted is that milk slightly neutralizes the tonic effect of green tea, and therefore the charge of vivacity from drinking jomba will be less.
Unusual packaging
It is not difficult to recognize the original Kalmyk tea among other drinks. According to old traditions, its brewing composition - young steppe herbs, large leaves and shoots of black and green tea is pressed by the manufacturer into rough tiles or bricks. When the time comes for brewing Kalmyk tea, the necessary part breaks off from massive, heavy briquettes, and the remains of the pressed tile composition are waiting in the wings.
Due to the fact that the leaves and cut shoots are not dried or fermented, jomba has a specific bitter aftertaste. This is one of the distinguishing features of Kalmyk tea.
How to brew
Cookbooks and websites abound with recipes for making Kalmyk tea. It is noteworthy that in most cases they accurately indicate the required amount of ingredients (grams, liters). But! It is difficult to imagine a nomad with measuring utensils.
The current recipes for Kalmyk tea rather allow the drink to be adapted to the tastes of a modern person. That is why it is permissible to add various spices and spices to the classic base. What is the secret to making the original jomba?
Classics of the genre
For those who do not know how to make Kalmyk tea with milk, we present step-by-step instructions.
- brick tea
- milk (3.5%)
- mutton fat
- salt.
The ratio of water and milk is 1:3.
The preparation of Kalmyk tea begins with separating a small piece from a tile and crushing it into pieces.
In the process of brewing Kalmyk tea, they continue to saturate it with oxygen, up to the infusion of milk. Then wait about 20 minutes of active boiling and add mutton fat. After 3-5 minutes, the jomba is ready to be served to the guests. Prepare bowls.
Important! Kalmyk tea is drunk exclusively hot. The ability of fat to solidify quickly can spoil the overall impression of the drink.
Herbs and spices
The national cuisine of any state does not stand still, but develops dynamically. The Republic of Kalmykia is no exception.
Modern recipes for Kalmyk tea welcome all sorts of additives and allow you to deviate from the classic version. It is troublesome for Europeans to find the original collection at all, it is much easier to prepare an exotic drink from "improvised" ingredients. Therefore, slab tea has long been replaced by affordable loose teas, and mutton fat has been replaced by butter. Cheap and cheerful.
Below are popular recipes for Kalmyk tea with milk, with a conditional reference to national origins.
Jomba with allspice
For brewing you will need:
- piece of brick tea,
- water (2/10 parts),
- milk (8/10 parts),
- a piece of butter
- salt,
- 8-10 peas of allspice.
Small pieces of slab Kalmyk tea are placed in cold water and brought to a boil. At the next stage, a portion of milk is carefully poured in, salt and pepper are sprinkled.
Jomba is brought to readiness on a low flame for 20 minutes. 2 minutes before removing the drink from the burner, add ghee. Drink Kalmyk tea hot or warm.
Jomba on black tea with nutmeg
Brewing Ingredients:
- black tea leaf (1 tbsp. l),
- milk (at least 3.2% fat),
- butter (1.5 tbsp. l.),
- ground black pepper,
- nutmeg powder,
- water,
- salt.
Put dishes on fire, pour water, add loose tea. When the water boils, pour in the milk, season with salt to taste, pepper (about 1 tsp) and spicy nutmeg (on the tip of a knife).
Continue to simmer Kalmyk tea on the fire for about 17-20 minutes. Then pour the ghee into the drink, and thoroughly stir everything, bring the broth to a boil. Finally, the finished tea is removed from the stove and poured into ceramic bowls.
Recipe with green leaves
Green collection is standardly brewed on the stove. When the water boils, pour in fat milk (1 part water to 3 parts milk). In this case, suitable spices will be: white peppercorns, salt, bay leaves.
The time of languishing the drink on low heat is 17-18 minutes. Melted butter is added 2 minutes before removing the tea from the stove. Ready broth is poured hot into bowls.
By the way, excellent seasonings for the drink in question are:
- carnation
- cinnamon
- crushed walnut.
Interesting! Initially, tea was perceived by the creators more as a food product than a drink, because of this, individual nationalities still welcome the addition of wheat flour to recipes. Hence satiety and density of fat.
And finally, I would like to note that if you are not an adherent of Kalmyk cuisine, you cannot force yourself to fall in love with salted tea with spices, do not be sad! Brew the usual green leaf, add milk with sugar and enjoy your favorite taste! It is much more useful, because such tea is drunk with pleasure!
If you like to drink tea, then, which will be described in this article, just for you. Of course, this tea is not quite familiar to us, since it is not sweet. The recipes for Kalmyk tea were shared with us by the Mongols, nomadic tribes who spread the culture of this tea throughout Central Asia and not far from the European part of Russia.
Although according to another version, the creation of Kalmyk tea is attributed to the inhabitants of Tibet. This tea is also called Mongolian tea, Jomba, Karym, Karym, Kirghiz and slab tea.
Kalmyk tea is a combination of black and green teas with steppe herbs, one of which is bergenia. Herbs are harvested before they begin to bloom in order to achieve hypoallergenicity of the drink. A mixture of herbs is pressed into briquettes weighing 1.2-2 kg.
The benefits of Kalmyk tea. This type of tea is recommended as because it contains green tea, which speeds up metabolism and removes toxins. and has similar properties.
Kalmyk tea is quite nutritious, so after it there is no feeling of hunger for a long time. This tea is also useful for nursing mothers, because it increases the amount of milk. And yet, after drinking such tea, you can drive away hops, raise vitality and increase the flow of strength and energy.
There are a lot of recipes for making Kalmyk tea, but they all contain milk, salt, and butter. Some recipes may include different spices, including black pepper.
1. Kalmyk tea.
Take 2 tbsp. l. crushed pressed tea, half a glass of water and the same amount of milk, 1 tsp. butter, salt. Pour tea into boiling water and immediately add milk there. Boil with constant stirring for 5 minutes, then add salt. Pour tea into a cup and add butter.
2. Tea in Tatar style.
Take 30-35 g of pressed tea, 100 g of water and milk. Put pressed tea into boiling water and immediately drain the milk. Boil while stirring for about 5 minutes. Turn off the gas and add 10 g of butter and salt to taste.
3. "Jomba".
Crush 200-300 g of slab green tea and pour 3 liters of water. Put to boil over medium heat and bring to a boil. After boiling, the fire should be reduced and the tea boiled for another 15-20 minutes. Remove floating tea particles from the surface. After that, pour in 2 liters of warmed cream and boil for another 10 minutes. After that, add 50 g of butter, 2 tsp. salt, 5-6 black peppercorns and leave to brew for 15 minutes. At the end of cooking, add bay leaf or nutmeg to taste.
4. Kalmyk tea with milk.
Grind 40 g of green brick tea, pour into a glass of boiling water and cook over low heat for 5 minutes. Then add a glass of hot boiled 
milk, ground cinnamon on the tip of a knife, a clove bud and salt to taste. Boil the tea for another 10 minutes, strain, add 25 g of ghee and bring the drink to a boil for the last time.
5. Kalmyk tea "Khursitsya".
Take 3 tbsp. l. crushed brick tea and cover with cold water. Bring to a boil and add 2 tbsp. milk. Boil again, strain. Fry in lard 0.5 tsp. flour until brown and dilute it with water. Mix with tea, add nutmeg and bay leaf.
6. Kalmyk tea with roast.
Expand 4 tbsp. l. with a top of plain green tea and pour 1.5 liters of cold water. Bring to a boil over medium heat, reduce heat and simmer for another 15-20 minutes. After that, add 2 liters of milk and 2 tsp. salt. Fry 3 tbsp. l. wheat flour with 100 g butter until light yellow, but do not overcook. Add flour to tea, and then 7-8 black peppercorns and 2 bay leaves.
How to make Kalmyk green tea:
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