As part of our cultural learning, we have done a bit on famous tea houses around the world, I thought to add to it to see about what tea looks like in other parts of the world.
Tea in India has a long history in traditional systems of medicine and also consumption. However, unlike the rest of the world, tea leaves here are not steeped separately, but together, even after the addition of milk and sugar. In many instances, the leaves are used as a special flavoring to the tea. The most special types of tea are the ones that are boiled solely in milk. The most popular tea here is Indian Massala Chai. This tea is made of strong black Indian tea, which is infused with a variety of spices such as cinnamon, nutmeg, cloves, and ginger.
Drinking tea is so diverse here that it is hard to generalize what this country favorite tea is. Although traditionally, tea is usually served with milk, it is not uncommon to drink it black or with a lemon or sugar. Even the most slightly formal occasions can cause for cups and saucers to be used instead mugs.
The most popular type of tea here is Butter tea, which is also called po cha . This tea is made by churning tea, salt, and yak butter. The Black tea used is characteristically potent and smoky. To drink this tea, it requires and acquired taste , as its salty, oily, and rancid flavor can make it taste unappealing, especially as tea.
Mint tea is this country’s national favorite. It is served in almost every social occasion. Many tea enthusiasts or travelers in general travel across the world to sample this authentic Moroccan tea. The tea process, often referred to tai, is part of the Moroccan tradition, and is usually performed in front of guests.
Here milk tea is the cultural favorite. It is often refereed to pantyhose to or silk stocking tea because it is usually brewed in a large tea sock resembling a pantyhose. The consistency of this tea is smooth, creamy texture, because of the evaporated milk or sweeten condensed milk that is used.
Mongolian tea is not at all similar to the other fine teas. The Mongolian variation is prepared with salt and may include solid food like rice or noodles. What makes Mongolian tea unique, is that it uses the more coarse parts of the tea plant, which makes this tea definitely more savory. This savory drink is most often served in a shallow mental bowl alongside most meals.
I hope you enjoyed this tour of tea in different countries. Stay tuned for some recipes for these teas in a couple of days.
Have a great day,