How to prepare and serve Kalmyk tea correctly

Kalmyk tea or jomba is a multi-component drink that has a lot of beneficial properties and a special taste. It has long been prepared by many peoples: Mongols, Siberians, Buryats and others. In Central Asia and Western Siberia it is called Kyrgyz, in the European part of the CIS - Kalmyk, and Karym tea or Karymny is its name in Transbaikalia and Eastern Siberia.

Ingredients for making tea

You can prepare the drink from several different types of tea:

Green pressed tea. Only Georgian varieties of the third category are used. They include plant leaves, particles of shoots and undercuts of bushes. The result of brewing is a dark yellow liquid with a rather coarse taste.
Black or green tiled tea of Chinese varieties. The Kalmyk drink is made from tea bush leaves collected in autumn or spring. In this case, only the raw materials obtained as a result of pruning bushes are used. The drink made from it has a specific smell and taste of fresh bread.

The traditional recipe involves using butter with spices. This drink is prepared with milk. Most often, cloves, nutmeg, and pepper are added to Kalmyk tea. Such spices, in the absence of contraindications, do not harm health, making the taste of tea unique.

Recipes for making Kalmyk tea

The rich milk drink has many recipes. In different regions it is prepared in its own way. Kalmyk tea is made with whatever is in the house. Butter can be replaced with lamb fat, fresh leaves with dry leaves, bay leaves with pepper. Various variations of tea have a unique taste that is made up of its components. A prerequisite is the use of pressed green leaf in briquettes.

In stores you can find a slab pressed version of Kalmyk tea. The tile is broken off, added to the teapot and filled with boiling water.

Classical

Whatever the preferences of gourmets, the classics always remain in demand. To prepare a traditional drink, you need to perform several simple manipulations.

In a thin-walled pan you need to put a piece of a briquette of tea leaves equal to a teaspoon.
Two hundred milliliters of cold water is poured into the container, brought to heat and boiled for 10 minutes.
Add 200 milliliters of preheated milk to the pan.
Add a pinch of salt, nutmeg, and pepper to the entire volume of liquid. You need to brew with spices for another five minutes.
Add half a teaspoon of butter to the drink. After which the pan is closed and placed in a warm place for 20 minutes.
The drink is poured into mugs, pre-strained.

Kalmyks make a drink with mare's milk and add lamb fat to it.

This drink warms you up well and saves you from colds, similar to lingonberry, chamomile, tea with honey and lemon.

In Tatar

Tatar tea is no less popular than Kalmyk tea.
Rich in taste, Tatar tea is no less popular than Kalmyk tea.

One hundred milliliters of water is poured into the pan and placed on fire.
Two small spoons of tea are placed in boiling water.
One hundred milliliters of preheated milk is poured in.
Heat the mixture over low heat for another seven minutes.
At the end of the process, add a pinch of salt and butter.

Before serving, the tea is filtered. The recipe is simpler and more accessible than the Kalmyk one, but also very tasty.

With tea leaves

For Kalmyk tea, you can use both black and green tea.
To get a brewed drink, you need to use black leaf tea:

The tea leaves should be simmered over low heat for eight minutes.
Hot milk is poured into the pan, a pinch of salt and nutmeg are added. In this composition, the drink is brewed for another five minutes.
Leave the tea covered for 10 minutes.

The strained drink is poured into muslins and served to the table.

You can add black and green loose leaf tea to your tea. This will give the drink a piquant and rich taste.

Meat

Nomadic peoples cannot imagine their life without meat products. They even prefer to drink tea with the addition of lamb ribs. The taste is spicy and unusual.

Half a kilogram of ribs is poured with three liters of cold water and cooked for an hour.
After the meat becomes soft, take it out and place a two-hundred-gram briquette of green tea into the broth.
It is brewed over low heat for another ten minutes.
Two liters of heated milk are poured into the pan, and a pinch of salt and pepper is added.
The tea is boiled for another ten minutes, and then infused for the same amount of time.

Meat tea has an unusual and piquant taste.
The strained drink with a small amount of nutmeg is poured into cups. Hot ribs with boiled potatoes are served on a separate plate.

Spiced

The abundance of spices makes the drink aromatic and warming. Tea with spices is perfect for meat dishes. It is important to add the spice in time so that it has time to open up and impart its aroma to the drink.

Oregano and marjoram, basil and rosemary are suitable for Kalmyk tea, and suneli hops will add a spicy note. What a particular drink will consist of depends on the person who prepares it. Spices are added to the boiling mixture two minutes before removing from heat. Then the tea is infused for ten minutes and must be filtered before serving.

With green leaves

There is not much vegetation in the northern regions and steppe. A person lacks vitamins. To fill this gap, feather onions or dill are added to the drink.

Traditionally brewed Kalmyk tea is infused for 10 minutes.

During this time, several onion feathers and three sprigs of dill are washed and finely chopped. The greens should not be cooked, so they are poured into the strained tea directly into the cups. After a minute in a hot drink, the harshness of the onion disappears.

Onions and dill add vitamins to tea

With nutmeg

After preparing the classic recipe, housewives add nutmeg or cloves to the tea to add tartness and aroma. The tea is infused and gets a piquant taste. For a liter of liquid, two pinches of nuts and four cloves are enough. Before pouring into cups, the drink is filtered. But if cloves get into it, it will not spoil the look and taste.

With butter and bay leaf

The smell of laurel is difficult to confuse with the aroma of other spices. The leaves are often added to broths and main courses. Kalmyks prefer to use laurel in tea. The leaves can add additional bitterness to the drink, but they do not release the aroma very quickly. In order not to spoil the taste of the drink, you need to add a bay leaf five minutes before the end of boiling. Another 10 minutes of infusion will give the tea a unique taste and aroma.

Honey and bread option

Traditional Kalmyk tea is salty, but sometimes they make a sweet version.
Traditional Kalmyk tea is salty, but there is an exception to the rule. When cooking, nothing is added to the pan. Before removing from heat, honey is added to the drink to taste. While the tea steeps, it disperses and gives off its sweetness and aroma. This drink is drunk only from wide bowls or soup cups. Pieces of bread, homemade flatbread, and cookies are added to tea.

In Asia, spoons are always placed on the table. It is convenient to “eat” tea from a bowl and enjoy its taste.

For lactation

To keep the baby and mother healthy, the drink is prepared in a lighter form. Green tea has a lot of caffeine, so the amount of brewing is reduced.

Not a full briquette of tea leaves is placed in the pan, but 40 grams less.
You cannot add spices so as not to cause an allergic reaction in the child.
It is not recommended to add salt to prevent swelling.
Instead of cream, you should use low-fat milk. And also reduce the amount of oil.

It is not recommended to drink the drink if you have a personal intolerance to certain components. For pregnant women, we recommend that you familiarize yourself with healthy recipes for raspberry, sea buckthorn, and drinks with thyme and oregano.

With sweet spices

You can add cinnamon, anise or cardamom to a drink prepared according to a classic recipe.
Tea can replace a full meal, why shouldn’t it become a good dessert. Sweet spices give drinks a special taste. You can add cinnamon, anise or cardamom to the drink prepared according to the classic recipe. Nobody knows the exact proportions. They are discovered through experimentation and passion. You need to start with one pinch per liter of liquid. If the taste does not seem very rich, then increase the dosage.

For children

Kalmyks do not allow children under five years of age to drink dzhomba. For frequent colds and weakened immunity, special tea is prepared for them.

In 200 milliliters of water, half as much tea is added as for an adult drink.
After boiling for ten minutes, boiled milk of medium fat content is added.
No spices are added to the drink, and salt is replaced with sweeteners in the form of sugar, jam, and honey.
The sweet jomba is infused for 10 minutes, after which it is filtered and poured into cups.

There is no butter or fat in children's tea. For colds, add in very small quantities. It is recommended to drink tea hot.

The peoples of Asia, who from time immemorial led a nomadic life, invented many hearty, rich dishes, among them tea. Instead of butter, melted fat tail fat is often added to the drink. It cleanses the lungs and cures serious chronic diseases. During his illness, Shokan Ualikhanov, a Kazakh scientist, was treated to this drink, which extended his life.

Composition of the drink

Ready-made Kalmyk tea is rich in a lot of substances essential for health:

Catechins and tannins. Thanks to them, the drink has excellent thirst-quenching properties. In addition, these substances facilitate the absorption of ascorbic acid.
Potassium. Necessary for the proper functioning of the heart muscle. In addition, this element allows you to strengthen the walls of blood vessels.
Ascorbic acid. It is involved in the process of hematopoiesis, normalizes the functioning of the nervous and endocrine systems, and is an excellent antioxidant.
Zinc. The benefit of this element is to increase immunity and improve reproductive function.
Fluorine. Prevents the destruction of tooth enamel.
Manganese. A deficiency of this substance can harm brain activity. In addition, it strengthens blood vessels and stimulates bone tissue restoration.
Silicon. This substance prevents the development of cataracts, strengthens bones, and increases the level of vital activity of the body.
B vitamins. Participate in metabolic processes, stimulate brain function, and help maintain the full functioning of the entire body.

Benefits and harms

The first thing anyone who tries atkanchay notices is its unusual taste and ability to remove thirst, giving strength and relieving fatigue. Taking it in the morning, instead of breakfast, a person will feel full at least until lunch. Therefore, nomads who had to travel a lot of time drank atkanchay.

The salt contained in Uyghur tea allows you to normalize the water-salt balance and stimulates the functioning of the digestive organs. During the cold season, atkanchay helps strengthen the body's defenses and eliminates the effects of hypothermia.

It is believed that a tea drink with added salt clears the mind and promotes concentration. Therefore, it is recommended to use it regularly for those people who are engaged in mental work and are susceptible to overwork.

To date, no special scientific research has been carried out to study the properties of atkanchay. However, it is noted that no cases of its negative effects on the body have been identified.

Beneficial features

Before you find out the recipe for how to brew Kalmyk tea, you need to know what its benefits and harms are.

This tiled tea has many beneficial properties. First of all, it contains caffeine, which has an invigorating effect. Catechins and tannins help preserve beauty and youth for a long time.

Jomba contains milk. It helps provide the body with potassium, iodine, fluoride and sodium. Milk and tea react with each other. Thanks to this, complexes of proteins, vitamins and fats are formed in the drink. They help strengthen the skeletal system and overall health, as well as get rid of cholesterol, which is harmful.

Kalmyk tea has the following beneficial properties:

During breastfeeding, this drink helps increase lactation.
Jomba is actively involved in metabolism, so drinking this drink helps to cope with extra pounds.
This pressed slab tea charges you with energy and vitality. In addition, it stimulates brain activity and increases performance.
The benefit of the drink also lies in the fact that it can lower blood sugar levels.
Kalmyk tea with milk helps with diseases of the cardiovascular system.
This drink can improve the functioning of the digestive system. It is successfully used for poisoning, increased gas formation and indigestion.
Thanks to its composition, Kalmyk tea with milk helps fight vitamin deficiency.

What is Kalmyk tea and what is it made from?

According to ancient legends, nomadic tribes came up with the idea of adding additional ingredients to brewed green tea leaves. As it turned out later, these components not only improved the taste, but also made the drink nutritious, restorative, giving strength and relieving many diseases.

Traditional Kalmyk tea necessarily contains 4 main components:

Pressed green tea leaves.
This infusion raw material is slightly different from ordinary crumbly dry leaves. It uses leaves from a later harvest and adds shoots and buds of the plant. Pressing was originally invented for ease of transportation. During the process itself, a large amount of resins are released, which gives density to the raw material. In addition, the leaves are not fermented, which makes this brew more useful.
Camel or mare's milk.
These types were the most accessible to nomads, but now they are being replaced by goats or cows. Some people prefer to pour in cream. One of the main requirements for the ingredient is that the product is natural and has high fat content.
Lamb fat.
This component gives the drink nutritional properties. Thanks to this, tea helps satisfy hunger and helps keep you warm during the cold season. Not everyone likes lamb fat, so butter is often added instead.
Salt.
For most people, this component causes incomprehensible feelings. After all, it is more common to add sugar or honey to tea. But salt gives the drink not only a specific shade, but also tonic properties, accelerating the process of absorption by the body.

Additional components of dzhomba are various herbs and spices. Modern manufacturers add leaves of medicinal and fragrant plants during the pressing process.

Contraindications

In some cases, Kalmyk tea can be harmful to your health. Among the main contraindications are the following:

Intolerance to any tea ingredients. People who are allergic to spices should be especially careful.
Cholelithiasis. Drinking this tea can cause stones to move.
Pregnancy.