Kazak traditional tea culture

The traditional practice of milk tea does not contain safflower.

Uyghurs, Uzbeks, Kirgiz, Tibetans and China, Mongolian milk tea, Mongolian and Kazaks in China all have the habit of making milk tea. Mongolian milk tea and Xinjiang milk tea are salty milk tea, mostly blue brick tea or black brick tea, and the cooking utensils are iron pots. The raw materials of Xinjiang milk tea are tea and milk or goat milk. Uzbeks generally burn milk tea in copper pots or aluminum pot. Boil the tea first, then add the milk to boil and stir well. After the tea and milk are completely mixed, add a proper amount of salt. When drinking, put the milk tea into a bowl and add a little ghee or sheep oil and pepper.

Kazak, Tatar and other ethnic groups pay more attention to burning milk tea. They boil tea and boiled water separately and put them in the teapot. When drinking milk tea, first put fresh milk and milk skin into a bowl, then pour in strong tea, and finally dilute it with boiling water. Every bowl of milk tea has to go through these three steps, and every time it is not filled with milk tea, only half a bowl is filled, so it tastes fragrant and cools quickly. In winter, some Kazakh herders put some white pepper noodles in milk tea. This kind of milk tea is slightly spicy, and drinking more can increase body heat and improve cold resistance.

Tibetan and Mongolian milk tea is boiled with brick tea, goat milk or milk and ghee, and seasoned with salt to make it salty. Milk tea is an indispensable drink in the daily life of Tibetan and Mongolian herders. The tea used for milk tea is blue brick tea. Brick tea is rich in vitamin C, tannin, protein, acid, aromatic oil and other essential nutrients. The general practice of milk tea is to mash the tea leaves first and put them into a white water pot to cook. After the tea is boiled, when it is strong, take it out with a colander, continue to burn for a while, and stir the tea with a spoon while cooking. After it is concentrated, add a proper amount of fresh milk or milk powder, stir with a spoon until the tea and milk are mixed, and then boil to get the fragrant milk tea.

Hong Kong-style milk tea in southern China is also called "silk stockings milk tea". The local habit of drinking milk tea originated from afternoon tea in Britain, but the production method is different. It is made of black tea mixed with thick milk and sugar. The amount of milk and sugar is so large that it can be drunk both hot and cold. Milk tea includes the most popular Hong Kong-style milk tea/silk stockings milk tea/Yuanyang milk tea, fruit juice, snow bubble, iced black tea/green tea, foamed black tea, green tea, flavored tea, Kule frozen, taro mom and yogurt, and there are 200 varieties in eight series.