Why is Inner Mongolian milk tea salty?

It is a custom and a unique feature. Mongolians, like herders in Xinjiang and Tibet, like to drink salty milk tea boiled with milk and salt. Inner Mongolians use tea mostly green brick tea and black brick tea, using an iron pot to cook. The salted milk tea is drunk three times in the evening. It is also the traditional tea-drinking customs of Mongolian people in pastoral areas.

In ancient times, herders often go out to hunt and graze, usually a family only in the evening to graze home before the official meal once, salty milk tea can also supplement nutrition and physical energy, marching and fighting are also more salty water. In addition to cooking salty milk tea seems simple, in fact, the flavor is good or bad, the amount of nutrients, with the pot used to cook the tea, put the tea, add the water, mixed with milk, burn time, and the order of the successive has a close relationship.

If the tea leaves are put in late, or the order of tea and milk is reversed, then the tea flavor will change. In addition, too long cooking time, will make the flavor of salted milk tea fade. Mongolians believe that only a good grasp of these points, coordinate with each other, so that you can cook salty and sweet, delicious salty milk tea.