Recipes for tea with milk and salt. Why you should drink tea with butter Green tea with milk and butter with salt

In Tibet, they drink local green tea, such as Bo Nai, which is a great thirst quencher. The taste is a little strange due to the milk and butter. You won’t drink such a drink as sweet, so they add some salt to it. This is the highlight of this high-calorie and invigorating tea. This drink is very invigorating and gives strength and energy.

Invigorating drink from Tibet

It is recommended to drink Tibetan salt tea in the morning. At the beginning of the day, the human body needs an influx of strength and energy.
The peoples of Asia consider tea with milk and salt to be their traditional specialty. It is very hot where they live. Tea with milk and salt helps prevent dehydration and perfectly quenches thirst.

Why do people drink salty tea? It’s very simple, because salt is an important element human body. Salty tea relaxes, restores strength during intense physical activity, as happens during long transitions.

Tibetan monks have been drinking tea for centuries. The power of herbs helped them heal the body and prevent health. Before long fasts, monks use tea to cleanse their bodies. Tibetan tea is natural herbs that grow on high mountains Tibet.

This drink improves human digestion and stabilizes metabolism in the body. Tibetan tea cleanses the intestines and has a good laxative effect, which helps with constipation. Traditional Tibetan tea does not remove beneficial substances and trace elements like other similar products. On the contrary, this drink contains many useful components that nourish the human body.

Composition and benefits of Tibetan tea

Traditional Tibetan tea includes: green tea, beneficial herbs (mint, rosehip, chamomile, nettle, lemongrass or), bay leaf, terminalia hebula, echinacea, linden bark.

Green tea is a strong antioxidant, enhances tone and performance, helps to resist stress and aggressive factors of the external world, in addition, it prevents the general aging of the body as a whole. Chamomile in tea helps the digestive process and improves metabolism. It is a good anti-inflammatory agent. Mint is a choleretic agent and has a calming effect. Rosehip is a storehouse of vitamins and beneficial microelements, has anti-inflammatory, anthelmintic and diuretic effects. Echinacea – improves immunity and promotes cell regeneration and renewal.

Tibetan tea has a good effect on the human body, and its use also helps to relieve excess weight and promotes weight loss without harm.

• 1 Salty milk drink
• 2 Tibetan milk tea
• 3 Composition and benefits of milk tea
• 4 How to brew tea with salt and milk
• 5 Recipe from Mongolia
• 6 Kalmyk tea recipe

Tea is one of the most popular drinks all over the world. There is a huge amount different recipes preparation and subtleties of tea drinking. Each nation has certain traditions on how to brew and consume it. Almost everyone drinks the drink and everyone prepares it according to their own taste, some prefer green, some black. Residents of East Asia brew tea with milk and salt, which we will learn more about today.

Salty milk drink

Salty tea has an original taste and is beneficial for our health. It first appeared in Tibet and Mongolia. The drink contains fats, proteins, carbohydrates and minerals in the right quantities for the body.

Salt is added for a reason; it is done so that the drink warms in winter and quenches thirst in summer. In Tibet, it is customary to drink tea with milk and butter; with sugar it will not taste good, so the locals salt it. This infusion gives strength and fills with energy.

Tibetan milk tea

Tibetans drink an invigorating drink in the morning because they need a positive charge for the coming day.

It is a tradition among Asians to drink tea with milk and salt. They live in countries where it is very hot, so this drink is simply irreplaceable for them, as it quickly quenches thirst and prevents dehydration.

Composition and benefits of milk tea

There are a lot of known recipes, but the base always includes green or black tea, flour, salt, butter and milk. Each nation prepares the drink differently, so the ingredients may vary. You can take any milk: goat, cow or other. Instead of butter, you can use melted lard or not add it at all. It turns out delicious tea with ground black pepper, bay leaf, and nutmeg. The drink contains iodine, fluorine, manganese, vitamins and potassium in large quantities.

Read also: Benefits of pepper tea: recipes

Tea with milk and salt has been very popular for a long time. Together these products go very well. Whole milk is poorly absorbed in the body, and green tea helps improve this process. Therefore, the milk drink can be drunk by adults and children. What beneficial properties does the drink have:

Spices added to tea with salt enhance it beneficial features. So, nutmeg helps strengthen the nervous system, helps with rheumatism. Black pepper has a positive effect on blood vessels and also removes phlegm from the lungs during colds.

How to brew tea with salt and milk

This infusion is very useful for tonsillitis and sore throat. To prepare it you need:

• A tablespoon of tea leaves;
• Two hundred milliliters of water;
• A pinch of salt;
• A piece of butter;
• Three hundred milliliters of milk.

Pour the tea leaves into the pan and pour in the milk. Place on the stove and simmer the mixture for ten minutes. Then strain the broth and put it back on the fire. Now pour in the milk and boil, add salt and cook for ten minutes. Pour the tea into cups and add butter.

Recipe from Mongolia

The Mongolians prepare an unusual drink called banshtai tea. First, they make banche dumplings. Then brew tea as in the previous recipe. Add dumplings to the finished infusion and cook for another seven minutes. This drink is poured into bowls and served to guests.

Tibetan chasuima tea, or “whipped tea,” is a favorite drink of the Tibetans. Its ancient name sounds like bo-cha, which is translated as “Tibetan tea” (“Bo” is the ancient name of Tibet, and “cha” is tea).

Tea in the Tibetan tradition

Modern options for the composition and preparation of chasuima do not fully reflect it traditional recipe. History has brought to us a list of the main ingredients of a real Tibetan drink and the procedure for its preparation.

Tibetan Nourishing Tea Ingredients:

• Pressed tea;
• Salt;
• Yak milk and butter.

Chasuima is considered a high-calorie tonic drink

• A briquette of pressed pu-erh tea must be boiled in yak milk for several hours until the solution turns dark brown.
• After this, the resulting hot liquid must be poured into a special oblong barrel, similar to a Russian butter churn and called mdong mo.
• Melted yak butter and salt are also added there.
• The resulting mixture is stirred until a homogeneous consistency is obtained.
• By blending fatty, protein-rich yak butter with caffeine softened in milk, a high-calorie tonic drink is created, the key property of which is the ability to instantly restore strength.

Residents of Tibet believe that this drink is the most nutritious and healthy in the whole world. During the day, one Tibetan can drink up to thirty cups of this tea. In addition to the drink, “tsampa” is served - flour made from roasted barley grains, which is poured into tea.

For the high mountainous regions of Tibet, chasuima is an ideal drink. Even doctors recommend travelers going to the Himalayas to drink this tea to prevent altitude sickness.

The special properties of Tibetan tea include: high level fat content and saltiness. In modern life, this drink is becoming more and more popular, it is presented in different variations, it is increasingly used in folk medicine.

Recipe for making Tibetan tea at home

Proper preparation of tea requires following a certain procedure.

To prepare one serving you need to take the following amount of ingredients:

1. One glass of milk. It is best to use a large mug with a capacity of three glasses, but pour only one glass of milk into it. Since it is extremely difficult to purchase milk and yak butter today, you can use any other kind, preferably fatty;
2. Half a glass of water;
3. A teaspoon of tea;
4. A teaspoon of salt;
5. A tablespoon of ghee.

Cooking process

When preparing the drink, especially in the first stages, you should be very careful.

The process of preparing Tibetan tea consists of the following steps:

1. Heat the milk slowly while stirring, add the tea just before boiling and wait until the mixture boils. Please note that the milk should not foam when boiling.
2. Pour water into the boiling mixture and wait until it boils again;
3. Add the oil and dissolve it into the mixture, slowly stirring the contents of the pan;
4. After the mixture boils, remove the pan from the stove and pour into a mug;
5. Add salt. This action must also be taken carefully, since the resulting product is very unusual;
6. Stir the tea in a circular motion; if desired, you can beat it with a blender;
7. Strain the resulting liquid.

Chasuima or Tibetan tea has a unique composition, it helps to heal and cleanse the body, and is also indispensable in matters of weight loss and rejuvenation. This is a healthy and nutritious drink made from tea, butter and milk. It has a specific salty taste and helps restore strength.

Tibetans cool the tea a little before drinking so that the oil does not burn.

• Cooking time: 2 minutes

How to prepare Tibetan tea: recipe

The special properties of tea made according to the Tibetan recipe include a high fat and salt content - according to tradition, chasuima was prepared from milk and yak butter, salt and pu-erh tea. This tea was served with “tsampa” - a mixture of ground barley grains.

Etiquette states that tea should be drunk in small sips, and after each sip, the owner tops up the tea again and again.

Before you start preparing the tea, melt the butter and let it cool slightly.

• pour a glass of water into the pan and bring to a boil;
• pour tea leaves into boiling water - if the tea is pressed, then break the tile into pieces;
• stir and bring to a boil again, then pour in the milk;
• boil the mixture until the tea acquires a rich color (10-20 minutes);
• mix ghee and salt into tea;
• ready-made tea strain and beat with a mixer or blender.

In Tibet, tea was prepared from yak milk, but the modern recipe allows the use of ordinary milk - for example, cow's or goat's. You can use any milk, but replace part of it (one third of the total volume) with cream.

Benefits of Tibetan longevity tea

Chasuima is used in folk medicine to cleanse the body; if tea is prepared for medicinal purposes, then the following is added to it:

• St. John's wort;
• chamomile inflorescences;
• Birch buds;
• immortelle inflorescences.

The listed plants contain essential oils, which include flavonoids, monoterpentes and glycerides fatty acids, tea with the addition of herbs has healing properties:

• helps fight inflammation;
• strengthens the immune system;
• normalizes cholesterol levels.

Thanks to the addition of herbs, tea relieves swelling of internal organs, stabilizes the secretion of bile, reduces fermentation processes in the gastrointestinal tract and heals microtraumas of the duodenum, thereby helping to fight visceral obesity of internal organs.

Tea with butter, milk and salt tones, normalizes the functions of the pancreas, improves skin color and helps in the fight against swelling. It is used for weight loss, as it effectively reduces cholesterol levels and equalizes blood pressure (if the tea is consumed regularly). To lose weight, you need to drink an hour every day instead of an extra meal or snack for three weeks.

The cough is exhausting and annoying. It can poison life for a long time, causing inconvenience not only to its owner, but also to the people around him. How to get rid of this disease? Let's figure it out.

What you need to know about dry cough?

What is a cough?

A cough is the body’s protective reaction to an irritant that gets into the throat, for example, dust, infection, etc. Based on their origin, they distinguish between wet and. A wet cough occurs due to phlegm, and a dry cough occurs due to colds and appears 3-4 days after a person gets sick. It is useless to treat a dry cough only without eliminating its cause, otherwise it will be a waste of time and money. If you have a dry cough, treatment should begin with eliminating the source of the disease, and then you can begin treating the cough itself. But you need to know that there are several types of dry cough. Let's take a closer look at them.

Types of dry cough

Paroxysmal - this type is characterized by the presence of severe coughing attacks, when a person cannot stop and cannot restrain the cough, while tears appear in the eyes, and a strong burning sensation appears in the throat.

Barking - when breathing becomes difficult, wheezing and shortness of breath appear.

Chronic - after treatment it occurs again, then ceases to respond to treatment altogether.

Causes of dry cough

If you have a dry cough, treatment should begin by identifying the cause of its occurrence. These include the following factors:

1. Colds.
2. Laryngotracheitis. With this disease, there is an increase in temperature and bouts of long-lasting coughing. The patient becomes very tired, so he is forced to stay in bed most of the time, which makes it very difficult to cough up.
3. Chronical bronchitis. Here, the cough occurs in the morning, and in order to get rid of it, you need to take measures to strengthen the body as a whole. If you have one bad habit like smoking, you need to forget about it, at least for the duration of treatment.
4. Cystic fibrosis. With it, a dry cough is replaced by expectoration of sputum.
5. Bronchial asthma. Here, after a dry cough, shortness of breath inevitably occurs. Chest pain and a cough with sticky sputum may also occur.
6. A foreign body that has entered the trachea. Here there is extremely difficult breathing, whistling, hissing. This all happens because the body independently wants to get rid of this body.
7. Tumor. It is characterized by a suffocating and tearing cough that cannot be ignored.
8. Smoking. This bad habit can develop a chronic cough.
9. Whooping cough and tuberculosis. These diseases cause dry cough in children.

As you can see, there are many reasons for this unpleasant process, so if you have a dry cough, it is better to entrust the treatment to a specialist, otherwise you may be treating something completely different from what you are sick with. But when you have been diagnosed with the disease, then you can begin treatment for dry cough not only medicines and folk recipes.

Treatment of dry cough with folk remedies

Cough drinks

If you have a dry cough, your doctor will advise you on treatment with tablets; in this article I would like to pay special attention to treatment with folk remedies.

Milk with honey for cough

The leader in the treatment of dry cough is milk. To do this, boil the milk and add a teaspoon of honey to it per cup. Milk should be consumed warm at night. You can also add carbonated water to it. mineral water and then bring to a boil. Use the same before bedtime.

Cough oil tea

Here you just need to prepare tea and add a small piece of butter to it. This will soothe your sore throat.

Radish with honey for cough

When you start treating a dry cough, don’t forget to drink. It’s good if you use herbal infusions and decoctions throughout the day. At the pharmacy you can purchase everything you need for this. It is also recommended to drink as much alkaline mineral water as possible.