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• - Morocco -

  Tea of ​​Tuareg nomads from the territory of Morocco is a mixture of mint, green tea leaves and a generous portion of sugar. This tea is considered an exquisite treat and is served in tall and thin glasses-armoudes.

• - Tibet -

  In Tibet, they don’t wonder what to add to tea - milk or sugar. Then add oil and salt to tea. And in the mountains tea is often prepared by boiling for many hours. The resulting paste is mixed with flour and eaten as energy bars. Often this mixture is fed and cattle.

• - India -

  India is the largest producer and consumer of tea on the planet. Here they love to combine tea with spices such as cinnamon, nutmeg, ginger, cloves, cardamom, and pepper. Although regional recipes may vary, such spiced tea is a typical element of Hindu life and is sold at every corner. Drink a drink from simple clay cups that allow you to fully appreciate the taste and aroma of the drink.

• - Argentina -

  In Argentina they drink mate - herbal teawhich the Argentines themselves call the "drink of the gods." Mate is cooked in calabash - special containers made from local pumpkin. Tea is drunk through straw tubes to filter out a fine suspension of grass, which is a mate.

• - Russia -

  Tea traditions of Russia were created in those days when tea was quite a rarity and tea drinking itself was a rather extraordinary event. Especially in order to have enough tea for everyone, they invented samovars - large containers, where water was heated and black tea was brewed. In Russia, it is customary to drink tea with sugar and milk - they say that it was the English who borrowed this habit from the Russians.

• - China -

  The traditional Chinese tea ceremony is an incredibly detailed process, which may vary by province. The ritual includes small teapots, tongs, special napkins and towels, as well as a strictly followed brewing sequence. It is customary to drink tea in China slowly from tiny cups to better understand the taste and characteristics of the drink.

• - Thailand -

  In 1949, when civil war was raging in China, Chinese refugees fled to Thailand, taking with them elements of Chinese culture, including a tea ceremony. But in Thailand, the tradition has significantly changed to include special Thai teas, as well as additional ingredients like anise, dates, and orange flowers.

• - Taiwan -

  Taiwan has a lot in common with China, but not in the tea industry. In Taiwan, they drink cold tea with cream and sugar syrup. This drink is called tapioca - in honor of the plant, which has white, starchy inflorescences. Taiwanese tea was invented very recently - in 1988, but quickly became famous around the world.

• - Hong Kong -

  Tea in a sock doesn’t sound very attractive, but this is how a traditional Hong Kong drink is made. The tea is poured into a special stocking, which is placed in a container with water. Such tea is served (most often oolong tea), along with milk and brown sugar.

• - Japan -

  The island nation has a very diverse tea ceremony. These ceremonies include many details - from the preparation of the house to the special equipment. Especially the Japanese like to drink the bitter green variety of the Match and seize it with sweet candies.

• - Pakistan -

  Tea is the most common drink in Pakistan, which has much in common with Indian traditions. They drink tea blend, which includes a combination of pistachios, almonds, salt, milk and spices, such as cardamom, cinnamon, and anise. The result is a pale pink drink that is served with traditional sweet pastries.

• - Great Britain -

  Tea appeared in England in the 17th century, but traditions developed later, around the middle of the 19th century. In 1840, the standard tea party began in the evening, after a nutritious dinner. The maids were preparing a kettle with black tea and lots of small snacks like pastries and sandwiches. They drank tea for a long time, wasting time talking and eating snacks.

• - New Zealand -

  British missionaries brought tea with them at the beginning of the 19th century, and on the spot they got used to making kiwi slices with tea. This is how New Zealand tea appeared, which today is drunk the same way as in Victorian Britain, but with local exotic supplements.

• - Iran -

  Having penetrated into the territory of Iran from India, tea did not at first catch on here. However, in the 20th century, the Iranians have radically solved the problem by bringing out their own sort of black tea, which today is the subject of national pride. It is served firmly brewed and poured into small circles. Seize tea with various sweets and pieces of sugar.

• - Malaysia -

  In this country of Southeast Asia, tea is drunk in a mixture with sugar, condensed milk, while whisking a little. So he gets a slightly foamy structure, and the process of whipping can be a very unusual sight.

Section: TEA AND TEA CEREMONIES 14th page of section TEA Drinks Part 1st NATIONAL TEA Drinks You can drink tea at a time like this: When you are idle; When you listen to boring poems; When thoughts are confused; When you beat the beat, listening to the song; When the music stops; When you live in solitude; When you live the life of a learned husband; When you talk late at night; When you do research in the afternoon; In the marriage chambers ... Xu Zeshu, XV century. A wonderful drink tea was widely spread among the peoples of all continents, and today it can be safely called the number one drink. By approximate calculations, it is the main drink for almost two and a half billion people. Real tea is an amazing drink that can combine the seemingly incompatible: it gives the body strength, vigor and energy, and peace and pleasure to the soul. If you are inquisitive, you will be interested to learn about the origin, spread and penetration of tea into the culture and life of ancient peoples, about the beautiful and sublime tea ceremonies created by them. And this is set out in the pages of the tea section. There are more than 20 thousand recipes for making tea drink. Do you like tea with sugar? And there are peoples who, in our time, cook it with salt, milk, butter, lard, adding more flour and cereal! You will get acquainted with only some of the most interesting, in our opinion, recipes for tea-burning and soft alcoholic and non-alcoholic beverages, as well as dishes served to them. For five thousand years, tea has gone from the drink of the imperial and royal palaces to the favorite drink of millions - now it is drunk in 30 countries of the world. Unfortunately, for some time, our skills and preparations for this tea have been lost. As a result, most of us drink a drink called "tea", without getting any benefit from it, or true pleasure. But lately, tea has once again become elitist - not in terms of the narrowness of the circle of people who use it, but in terms of understanding its essence and acquiring cooking skills. In order to feel all the charm and richness of tea taste, color and aroma, it is necessary to learn how to learn to understand art and, in general, everything beautiful in life. And the magic world of Tea will open before you - its taste and aroma, subtle, delicate or spicy, with a taste of steppe bitter herbs or the smoke of a fire. You will be able to distinguish all the richness of its color palette - from thick, deep, like dark amber, or bright and pure yellow-hot, like a ray of sunlight, to almost white and transparent. And then tea, masterfully prepared, will bring you something for which it was so highly valued and loved in antiquity - health, spiritual peace and pleasure. TEA WITH MILK IN ENGLISH Ingredients: 2/3 cup strong tea infusion, 1/3 cup milk. Preparation Pour the milk into well-warmed cups and then pour the tea extract. With this sequence, the drink gets a good taste and aroma. Tea contributes to the absorption of milk, so that it is better tolerated by people suffering from diseases of the gastrointestinal tract. TEA IN KAZAKHSKY WITH CREAM AND MILK Ingredients: 5 tablespoons of tea, 0.5 liters of boiling water, cream, milk. Preparation Tea pour boiling water. After 3 minutes add cream and milk. Stir and strain into another vessel, then pour into the first for the homogeneity of the liquid. After 2 minutes submit. STEPPE TEA IN ASIAN Ingredients: 12 teaspoons of tea, 0.5 liters of water, 2 liters of milk, spices. Preparation Pour the tea into the water and boil it, then add the milk and spices as desired. Boil the mixture for 10 minutes, strain and serve. Squeezed tea wring out. HOLIDAY TEA IN KIRGHIZKY WITH CINNAMON AND CITRUS Ingredients: 1/2 cinnamon sticks, 5 cloves, 1/2 lemon peel, 1/2 juice from lemon and 1 orange, refined sugar, vanilla sugar if desired. Preparation Cinnamon, cloves and lemon peel put in a bag, dipped in a container of boiling water and put it on a very low heat. Then add lemon and orange juices and leave for another 3 minutes on the fire. Ready tea poured into cups and serve with refined sugar. PASETHIC TEA OF GO-GRINDIAN WITH VODKA Ingredients: 3 cups of strong tea, 1 cup of honey, 1 glass of vodka. Cooking Tea, honey and vodka mix. Put the mixture on the fire and bring to a boil. Optionally, you can put vanilla sugar. Pour into small cups. MONGOLSK TEA WITH FLOUR AND OIL Ingredients: 1 tablespoon of tea, 0.5 liters of cold water, 30 g of flour, 1 tablespoon of butter, 40 g of rice, salt, 250 ml of milk. Preparation Powdered tea is poured into a jar, pour in cold water, put on fire and boil. Heat butter and flour in a frying pan, then add it to hot tea with milk and butter. Bring the mixture to a boil, salt to taste and serve. TEA WITH SWAWED FRUITS IN ASIAN Ingredients: 2 teaspoons of tea, 1 cup of boiling water, candied fruit, 1 jug of boiling water. Preparation Pour boiling water over tea (1 cup) and soak for 5 minutes. The resulting infusion of strain into a heated vessel, then pour half a cup and sprinkle with candied fruit. If desired, add boiling water. HIGH-MOUNTAIN TEA WITH MILK EASTERN Ingredients: 1 tablespoon of tea, 0.5 liters of boiling milk, sugar. Preparation Pour tea into a heated vessel, pour boiling milk, hold for 7 minutes and serve with sugar. TEA IN CHINESE Ingredients: 1 cup boiling water, 1 teaspoon green tea. Preparation Pour the tea into a preheated vessel, pour boiling water and after 3 minutes pour into another, porcelain, preheated. This tea is drunk hot, in small sips, without sugar and other sugary substances that spoil its natural flavor. Tea connoisseurs drink only three tea leaves, but from the good sorts one can make the fourth one. FRUIT TEA WITH CINNAMON AND JUICE ORIENTAL Ingredients: 1/2 cup honey, 6 cloves, 1 piece of cinnamon, a pinch of salt, 1.5 cups of water, 2.5 cups of fruit juice, juice from 2 lemons, 1 orange, 2 cups strong black tea. Preparation Pour water with honey, cinnamon and cloves and cook for 5 minutes, then strain. In the resulting liquid pour fruit juice, tea, put on the fire and boil. To add lemon juice and sliced ​​orange. DAIRY TEA WITH BRANDY AND CREAM IN EUROPEAN Ingredients: 3 teaspoons of tea, 0.5 liters of boiling milk, sugar, brandy, crushed ice, cream. Preparation Pour black tea with boiling milk and leave for 5 minutes, strain and put sugar. Add brandy to the cooled mixture, put ice and serve with a straw, pour in cream. APPLE TEA WITH LEMON JUICE IN EUROPEAN Ingredients: 0.5 cold strong tea, 0.25 l apple juice, 1 lemon juice, sugar. Cooking Tea and apple juice mixed, add sugar and lemon juice. TEA IN JAPAN Ingredients: 2.5 teaspoons of tea, 0.5 liters of boiling water. Preparation Tea pounded in a special container into powder is poured into a preheated vessel and made strong tea, which is warmed to 60 ° C with water (the maximum aroma is obtained at this temperature, but all components of tea are not extracted). Cooked tea is served in a bowl with a capacity of 50 ml. This tea is sweetened and drunk slowly, in sips. TEA WITH BOILED IN RUSSIAN Ingredients: 8 teaspoons of tea, boiling water, milk, jam, lemon, cream. Preparation Tea pour into a heated vessel and pour boiling water. After 5 minutes, drain into the teapot. Everyone pours himself tea leaves and boiling water. You can add milk, cream, lemon, jam. TEA IN ENGLISH Ingredients: 1.5 teaspoons of tea, 1 glass of water, 1/4 cup of milk, sugar. Cooking Brew tea. Insist no more than 5 minutes. Pour 1/4 cup of warm milk into a cup and pour 3/4 cup of custard tea. Add sugar to taste. Milk can be replaced by cream - 1 teaspoon of cream per cup of drink. TEA "PRINCESS KANDI" WITH MINT IN RUSSIAN Ingredients: 2-3 teaspoons of tea "Princess Kandy", 1 teaspoon of mint, 2 cups boiling water, sugar to taste or a bit of sugar. Preparation In the teapot put the cooked mixture and pour boiling water. Insist no more than 7-8 minutes and drink as usual tea. TEA WITH WINE, KORITSA AND LEMON IN RUSSIANS Ingredients: 1/2 cup tea, 350 ml wine, 1/2 juice of lemon, 125 g sugar, 1/2 bag of cinnamon, black peppercorns. Preparation Mix a red dessert wine, strong “Princess Nouri” tea, lemon juice, and sugar. Heat the mixture on the fire, add crushed cinnamon and coarsely ground black pepper (used as a warming agent). TEA WITH VODKA OR ROMOM ON RUSSIAN Ingredients: 50 g of tea "Princess Java Medium", "Premium" or 70 g "Princess Java Best", 1 liter of water, 1 liter of vodka, rum or brandy (optional), 200-250 g sugar. Preparation: Boil separately with 1-2 glasses of water, pour in the same amount of alcohol, pour in sugar, boil the mixture for 5 minutes. After this, brew tea and let it brew. Then pour hot tea and the rest of slightly warmed up alcohol into the hot syrup and quickly stir everything. TEA IN ASIAN WITH MILK AND SALT Ingredients: 12 teaspoons of dry tea (black or green), 2 liters of milk, 0.5 liters of water, and salt. Preparation Tea put in cold water and boil. Then add milk and salt. Boil for ten minutes, strain and drink. TATAR TEA WITH MILK AND OIL Ingredients: 1/2 cup water, 2 teaspoons tea, 1/2 cup milk. Preparation Boil water, add tea and milk. Boil, stirring for five minutes. Salt, pour into a bowl and put a piece of butter on top or pour a teaspoon of melted butter. KALMYKI TEA WITH MILK AND SALT Ingredients: 2 teaspoons of any tea, 2 tablespoons of milk, flour, lard. Preparation Tea pour cold water and bring to a boil. Then add the milk and bring to the boil again. All must be filtered. While the tea is boiling, fry the flour to brown color in melted lard. Fried flour diluted with a small amount of flour and mix with tea. TEA KALMYKI WITH CREAM AND BLACK Pepper Ingredients: 150 g tiled tea, 3 l cold water, 1 l cream, 3 peas black pepper, 1 tsp salt. Cooking Grind tiled tea, pour cold water and bring to a boil over medium heat. Then cook for 20 minutes on low heat. Pour warm cream, add black pepper, salt and cook for another ten minutes. KALMYKI TEA WITH MILK, CINNAMON AND CLOVES Ingredients: 5 g of green brick tea, 1 cup of milk, cinnamon, 1 clove bud, salt, 25 g of baked butter. Preparation Put a brick into a glass of boiling water. green tea and cook on low heat for five minutes. Then add hot boiled milk, a little cinnamon, a clove bud, salt and cook for another ten minutes. Strain, add the ghee, bring to a boil and pour into bowls. TEA OF KIRGHIZKI WITH BOTTOM OIL AND Sour cream Ingredients: 2 teaspoons of dried black tea, 1 glass of milk, 10 g of butter, 2 tablespoons of sour cream, salt. Preparation Dry black tea with boiling water and let it brew. Pour the infusion into boiling milk, add butter and sour cream, salt, mix and serve. TEA IN KIRGHIZSKY WITH CREAM AND SALT Ingredients: tea, cream, salt. Preparation Pour into a bowl up to half the cream (you can - heated), add tea, salt and serve. TEA-KIRGHIZKY TEA WITH JUICE AND CLOVES Ingredients: cinnamon, 2 clove buds, lemon peel, 1 cup of water, strong brewed tea, citrus juice. Preparation Cinnamon, cloves, lemon peel put in a silk or linen bag, dipped in boiling water and cook on low heat for 10 minutes. Then add a little strong brewed tea and citrus juice. Hold on low heat for another three minutes. Add sugar to taste and serve. TEA KAZAKHSKY WITH CREAM Ingredients: 5 teaspoons of tea, cream, sour cream. Preparation Tea pour half a liter of boiling water. After three minutes, add a little sweetened cream, sour cream or milk, stir everything, strain into another vessel. TEA-TIBETAN TEA WITH SODA AND CREAM OIL Ingredients: 4 teaspoons of black or green tea, 1 liter of water, salt, 1 teaspoon of baking soda, 20 g of butter. Preparation Pour black or green tea with cold water, bring to a boil and boil for 20 minutes. Add a pinch of salt, soda, butter and beat until smooth. TEA-ZABAYKALSKI In a large porcelain or faience preheated dry kettle pour dry tea, pour cold water about one third or half and immediately fill it with a handful of small hot stones (quartz, basalt pebbles, etc., which are prepared in advance and worn with in a special bag). Then to add cold water and again to lay the heated stones. MONGOLIAN TEA WITH MILK AND MUTUQUE FAT Ingredients: 5-6 teaspoons of green tea, 1 liter of water, milk, salt, lamb fat. Preparing Green tea pour cold water, bring to a boil and boil for ten minutes. Pour into bowls, add a teaspoon of mutton fat, a little milk and salt to each. MONGOLIAN TEA WITH RICE AND CAMEL MILK Ingredients: 1 tablespoon of tea, 0.5 liters of water, 30 g of flour, 1 tablespoon of oil, 1 cup of camel milk, 40 g of rice, salt. Preparation Tea pour cold water, boil and boil for about ten minutes. Heat the flour and butter in a frying pan, add camel milk and rice. Then mix everything with tea, bring to a boil and serve. Can be salted. MONGOLIAN TEA WITH MILK, OIL AND FLOUR Ingredients: 50 g green tea, 1 l water, 0.5 l milk, 50 g ghee, 50 g flour, salt. Preparing Green tea pour cold water, bring to a boil. Pour half a liter of milk, add ghee, flour, salt. Bring to a boil again and serve. TEA TURKMEN'S TEA WITH MILK AND CREAM Ingredients: 4 tablespoons of black tea, 150 ml of water, 800 ml of milk, 200 ml of cream. Cooking A large faience teapot to warm in hot sand. In the kettle pour black tea, pour in water and boiling milk. All insist 15 minutes, then add the cream and serve. TUVINSKI TEA WITH OIL AND MILK Ingredients: 0.5 milk, 1/2 glass of water, 5 g of green tea, 1 tsp of ghee. Preparation Pour hot water into hot milk, add green tea, boil for 15 minutes, pour into a bowl and add ghee. TEA TAJIK Ingredients: 2 teaspoons of tea, 1 liter of water. Cooking It is brewed in a large (liter) porcelain kettle. Insist five minutes, be sure to cover with a napkin. The table is served directly in this kettle, after holding it for half a minute over the fire. TEA-TAJIKSKY WITH MILK AND OIL Ingredients: 1/2 teaspoon of green tea, 150 ml of milk, 10 g of butter. Preparation Pour green tea into hot water (about half a cup), pour in hot boiled milk, bring to a boil. Add butter, salt and serve. TEA TAJIKSKI WITH PEPPER AND SALT Ingredients: 2 teaspoons of green tea, 0.5 liters of milk, salt, pepper, butter. Preparation Put in hot water (1 cup) green tea, boil. Add milk, a little salt and pepper, bring to boil again. Pour into bowls, in each bowl, put a teaspoon of butter. TEA-NOGAYSKY WITH Sour cream and pepper Ingredients: 20 g of tea, 1 liter of water, 100 ml of milk, 50 g of sour cream, 2 buds of cloves, 1 g of black pepper, salt. Preparation Pour tea into boiling water, boil for three minutes, remove from heat and infuse for five minutes. Pour the tea into another dish (you can strain while doing this), add milk, sour cream, cloves, black pepper, salt and serve. TEA OF UZBEKKI Ingredients: 25 g of green tea, 1 l of water, Preparation Warm up a large kettle, pour green tea into it and pour a little boiling water to moisten the tea. Place the kettle for a couple of minutes in an open oven, then add half of it, cover with a napkin and leave for three minutes. Then pour the kettle to 3/4 of the volume and insist another three minutes. Then top up and serve. TEA OF UZBEKKI WITH MILK AND BOTTOM OIL Ingredients: 0.5 l of water, 6 teaspoons of tea, 2.5 l of milk, salt, butter. Preparation In just boiled water (0.5 liters) pour tea, close tightly and press for six minutes. Pour the milk into the infusion, boil the mixture for ten minutes, add salt, pour in a bowl, add half a teaspoon of butter to each. TEA OF UZBEKKI WITH PEPPER AND HONEY Ingredients: tea, 10 black peppercorns, honey. Preparation In the usual brewed tea, add chopped black pepper and honey (100 grams per liter). TEA OF YAKUTSKY Ingredients: 2 g of tea, 150 ml of water, 25 ml of milk, sugar. Preparation Pour the tea with boiling water, add milk and some sugar, bring to a boil and serve. ARABSKY TEA WITH COFFEE AND YELLOW Ingredients: 1 egg yolk, 1/2 teaspoon coffee, 4 teaspoons sugar, brewed tea. Preparation In a glass, put the egg yolk, instant coffee, sugar and pour all brewed in the usual way with hot tea. TEA IN-INDIAN WITH MILK Ingredients: 1/2 cup of milk, 1/2 cup of water, 3 tsp of sugar, 3 tsp of tea. Cooking Milk, water and sugar bring to a boil in an enamel saucepan. As soon as everything boils, pour dry tea leaves, close the lid and simmer for 3 minutes on very low heat. Then remove from heat, let stand for a couple of minutes, strain, pour into small cups. TEA IN INDIAN WITH HONEY Ingredients: tea, honey. Preparation In the usual brewed tea, add honey or thick sweet syrup at the rate of 1 teaspoon to 1 cup of drink. INDIAN TEA WITH CARDAMON Ingredients: 3 teaspoons of tea, 4 tablespoons of sugar, 10 grains of cardamom, 3 cups of milk. Cooking Tea, sugar and cardamom boil in milk. Remove from the heat, let stand for about five minutes, strain and serve. TEA OF AZERBAIJANI WITH CHAMBER Ingredients: tea, mountain savory (or thyme). Cooking Tea brew in the usual way with the addition of herbs from the mountain savory (you can replace it with thyme). TEA OF SWANSKI WITH BUTTER OIL Ingredients: 1 teaspoon of tea, 1 cup of boiled water, sugar, butter, white bread. Preparation Pour the boiling water over the cup in the glass, leave for a while, then pour the sugar in there, add some butter and crush the white bread. TEA BY-GEORGIAN Ingredients: tea, sugar, water. Preparation Brew tea in the usual way, only to insist, not five, but ten minutes. Add a lump of sugar to the teapot - tea leaves turn out better from it. Drink with lemon. TEA IN ENGLISH WITH MILK Ingredients: 1 tsp red tea, 50 ml milk. Preparation In a heated dry teapot, pour dry tea leaves at the rate of 1 teaspoon per person, plus one per teapot. Tea pour boiling water and insist five minutes. Pour about 50 ml of milk into heated cups, then add tea directly from the teapot. Do not add boiling water. Add sugar to taste, do not serve lemon to such tea. TEA ENGLISH WITH CREAM Ingredients: tea, cream, sugar. Preparation In a heated teapot, we put tea leaves in the traditional way - 1 tsp per person, plus 1 - for a teapot. Keep the kettle closed for a while. Then pour some water into the teapot so that it completely soaks the tea leaves. After 5-7 minutes, pour boiling water into the kettle, pour the tea into cups and add about 50 ml of cream to each cup. Sugar - to taste. Serve cream in a special creamer. TEA WITH ENGLISH TIFTES Ingredients: 1 cup of brewed tea, 4 slices of cinnamon, 1 teaspoon of cloves, 3 teaspoons of lemon peel. Preparation In a glass of hot tea brewed in the usual way, for a few minutes, insist on cinnamon, cloves and grated lemon rind. TEA POLISH Ingredients: 1 teaspoon of tea for 1 serving, 1 teaspoon of tea for a teapot, 100 ml of water for each spoon of tea. Preparation In a steamed teapot pour tea a teaspoon per person, plus one - on the kettle. Heat the tea pot with steam for a few minutes, then pour a small amount of water into it - and heat everything over again. After seven minutes, pour boiling water into the kettle at the rate of 100 ml per each teaspoon of tea. TUBE KUBINSKI TEA WITH JUICE AND ANANAS Ingredients: 7 teaspoons of tea, 2 buds of cloves, 0.5 l of water, 2 tablespoons of lemon juice, 1 cup of blueberry juice, 1 cup of orange juice, 1/2 pineapple. Making tea brew with a small amount of cloves and leave for four minutes. Then stir the tea and pour it into a vessel (which can be set on fire). Add lemon, blueberry and orange juice and pineapple, cut into slices. Stir the mixture, not boiling. TEA-DUTCH TEA WITH COCOA AND CHOCOLATE Ingredients: 1 teaspoon tea, 100 ml water, 100 ml cocoa, 25 ml syrup, grated chocolate. Preparation Tea brew in the usual way at the rate of one teaspoon per 100 ml of water. Tea mixed with cocoa without milk and orange syrup. Stir the mixture vigorously (preferably in a blender) and serve, sprinkled with grated chocolate.

Julia Verne 22 060 3

Tea - unique drink, its popularity is hardly lagging behind coffee. He captured almost the whole world, Russia in this case did not stand aside. Since the seventeenth century, we have a love for this drink, which has served as a push for tea traditions and tea consumption for many centuries.

One of the main tea myths says that Peter I brought the leaves to Russia, but, in fact, if you dig a little deeper into the story, you can find out that the first information about tea appeared long before the birth of the great ruler. The first version of the appearance of the drink refers to another 1567 year. The year when the Cossack chieftains went to Chinese territory and, returning from there, they described in curious Russians about the traditional Asian ritual of using an unknown previously drink.

The way of tea from China to Russia

The first reliable sources that appear refer to the seventeenth century. Then, in 1608 and 1615, two unsuccessful expeditions were made, but the third time, in 1618, it became more successful - the travelers finally achieved success. The detachment headed by a Cossack by the name of Ivan Petelin, nevertheless, reached China. It is assumed that this year the Russians had already learned about the existence of tea, but there are no more exact dates about the beginning of its use. One of the versions claims that after the expedition, the tsar of that time, Mikhail Fedorovich Romanov, received a gift from the Chinese ambassadors - several boxes of tea at once. The cooks didn’t know what to do with them, tried to make soup by adding various seasonings, but very soon the time was sorted out with the leaves.

The history of the development of Russian tea traditions echoes somewhat from the French, since in this European country people also began to use tea as a therapeutic drink, and only after that because of its special taste. In Russia, you can even find among the old medical books recipes, which served as the main ingredient.

The Russians rated tea for its properties, for example, the ability to invigorate and fight drowsiness. In the middle of the seventeenth century, an agreement was signed with China, which ensures regular deliveries to Moscow. Despite the relatively high price, these dried leaves went very quickly, almost always remaining a popular item.

Interesting to know!
  During the reign of Catherine II, the Russians began to consume tea in large quantities. In spite of the fact that native Russian drinks - fruit drinks, mead - have overtaken tea in popularity, it still remained a very welcome drink.

The subsequent distribution of the drink throughout the country contributed to the development of related areas. For example, the production of Tula samovars increased dramatically, and in the nineteenth century Russian porcelain, which was ideally suited for traditional ceremonies, received wide publicity. Many of these items have become traditional, preserved in the history of the country as exclusively tea. In addition, by the nineteenth century, when the price of tea fell slightly, all classes began to drink it, but, of course, it was then that low-quality tea appeared that was consumed by the poorest segments of the population.

Boris Kustodiev. Merchant for tea (1918)

Types of tea, popular in Russia

The Russians, who rated the tea, almost immediately identified the most beloved varieties. They were brought not only from China, but also from India, from Ceylon by sea routes. Among Muscovites, the most common:

• Pearl's Choice,
• "Imperial Lansin",
• "Yunfacho with flowers",
• "Silver needles" - more rare and expensive white tea.

In the northern capital of Russia, they loved tea blends with flower additives, for example, it was the residents of St. Petersburg who drank the famous Chinese jasmine tea more often than others.

Of course, high-quality Chinese and other supplies consisted of selected black, green tea in different price categories, but in Russia they offered completely different drinks under the same name. Initially, it was connected with the high price of good goods, in addition, some Russians, especially peasants, who did not particularly understand the elite drinks and food, preferred fragrant herbal preparations instead of tart drinking. Especially popular are:

• “Koporsky” drink, made from dried Ivan Tea leaves;
• fruit tea made from a mixture of chopped fruits and berries with the addition of dried leaves;
• “Wooden” teas based on leaves or even bark of oak, birch, ash, as well as other plants;
• herbal preparations, among which oregano was especially popular.

Such fakes were brutally suppressed by the government, especially if they were tried to be sold as real tea with the help of poisonous dyes, as well as other non-natural additives. But, on the other hand, some of these drinks have become traditional. The Russians drink and drink the same Ivan tea until now, despite the fact that initially the Koporsky drink was just a cheap equivalent of the original.

In general, it is because of the search for alternatives to the traditional drink in Russia that such a wide variety of teas appeared. First of all, the ingenuity of the poor is due to the so-called phytotea, now popular herbal preparations. Previously, they were used exclusively as medicines - in small doses and exclusively on healthy herbs, but with the gradual development of the Russian tea culture it turned out to be almost as popular as black tea and the green tea that follows it.

Nikolai Bogdanov-Belsky. New owners. (1913)

Russian Tea Party Traditions

For a long time, the existence of tea in Russia has developed certain tea traditions, many of which are still known. The peculiarity of Russian tea drinking, above all, was the rich decoration of the table. With the drink served a huge amount of treats - pastries, sweet and savory, jams, sugar and other delicacies. Tea drinking usually became a long event, it was quite normal to drink six or seven cups in a row. In addition, tea was drunk at the most different situations  - during a celebration, with a family or at a meeting of guests.

Tea for all

Tea and its alternatives very quickly became popular among all segments of the population. Nobles, merchants and landlords, tradespeople and ordinary people, as well as the organizers of public catering points loved this drink. The aristocrats saw something sublime and tried to imitate the English in the way of drinking tea, and other people, among whom were officials and simple servants, shopkeepers and hawkers, already imitated the aristocrats. It turned out something like a "spoiled phone", tea drinking overgrown with traditions at the level of individual social strata.

By the way, it was thanks to tea that “romance” appeared - now a well-known musical genre. This is primarily due to the fact that at the table, usually during tea drinking, a lot of time was spent: various deals were discussed, the enemies agreed on a truce, and the lovers and their families agreed on an engagement. It is not surprising that during these long meetings they recalled lyric poems, later set to music. The advantage of romances was also in the fact that one simple instrument would be enough for their performance, which was an extremely convenient fact during the performance of the song at the table.

Samovars and saucers

Perhaps the most famous Russian tea tradition in the whole world is a samovar. But he was once a foreigner. Similar devices have been used in Iran, China and Japan since antiquity. In addition, archeologists found parts of a Bulgarian samovar, very similar to Russian. A similar tall vessel existed even in ancient Rome. The samovar came to the Russian land with Peter I from Holland.

Samovars were of different shapes and sizes.

Masters of his noticeably changed and improved. Especially bright specimens were made in Tula, they even were given the opportunity to engrave the state emblem. Gradually, the samovar was not only a dish for tea, but also a real work of art, the masters competed in the ability to master the metal and give it a special elegance, artistry. First, samovars were heated with the help of coal or firewood, then kerosene specimens appeared, and later electric ones were already widely used.

Curious!
  Another important symbol of the Russian tea party was the saucer. It was from him that tea landowners, merchants, artisans and simple peasants sipped tea, although among the representatives of the aristocratic society this habit was considered extremely vulgar. When the cup was returned to the saucer, it meant that tea was no longer needed. The same thing meant an upturned glass for the poor, and a spoon left in the cup for the nobility.

Tea sets became an integral thing - the subject of the dream and pride of any Russian hostess. In the seventeenth century, the British learned the secret of porcelain, and a real hurricane of various tableware production swept across Europe. At first, the price for it was too high, but soon enough dropped, and almost all segments of the population could afford European porcelain. The production of Russian tea ware was influenced by Elizaveta Petrovna, who ordered the establishment of the Imperial Porcelain Factory. Under Catherine II, they began to make excellent family tea sets, which in quality were not inferior to either Oriental or European.

Beautiful additions

One of the most famous table decorations in Russia can be called a woman on a teapot. Baba on the teapot is a special hot-water bottle made in the form of a woman in lush, bright skirts. She covered the top of the samovar, waiting for tea to brew, and later - a teapot. By the way, now the woman on the kettle can also be bought and used - so the drink will retain heat longer.

The main tea exhibit of the Soviet time was an iron cup holder, although it appeared much earlier. Initially, a purely functional thing also turned, like a samovar, into an object of art. Coasters covered a variety of patterns. True, which appeared in the 17th century together with a glass, the cup holder was originally wooden. It was intended for intelligent men who, according to the fashion of the time, preferred to drink tea from glasses. Subsequently, the cup holder became more expensive and elegant - silver, only later it was replaced by a cheaper metal version. Now this functional device can be found on the trains - there the tradition of drinking tea from a glass in a cup holder has been preserved.

Cup holders exposition in the museum

Of course, the attitude to tea and traditions have changed since its inception, but the love for it remained the same. Some time after the appearance in the country, tea began to be grown on Russian lands. In the USSR, he remained perhaps the only worthy drink of the army, since alcohol was banned, and soldiers were supplied with tea for free, moreover, tea was offered in any Soviet catering.

In any case, tea was and remains an important Russian drink. This fact proves at least the number of popular idioms based on the name of the drink. Russian traditions of tea drinking are extremely rich, and its very existence is important, probably, for any inhabitant of the country.

  Section:
  TEA AND TEA CEREMONIES
   14th page of the section

  TEA DRINKS
  Part 1

NATIONAL TEA Drinks

You can drink tea at this time:
When you are idle;
When you listen to boring poems;
When thoughts are confused;
When you beat the beat, listening to the song;
When the music stops;
When you live in solitude;
When you live the life of a learned husband;
When you talk late at night;
When you do research in the afternoon;
In the marriage chambers ...
  Xu Jashu, 15th century

Widespread among the peoples of all continents received a wonderful drink tea, and today it can be safely called the number one drink. By approximate calculations, it is the main drink for almost two and a half billion people.

Real tea is an amazing drink that can combine the seemingly incompatible: it gives the body strength, vigor and energy, and peace and pleasure to the soul.

If you are inquisitive, you will be interested to learn about the origin, spread and penetration of tea into the culture and life of ancient peoples, about the beautiful and sublime tea ceremonies created by them. And this is set out in the pages of the tea section.

There are more than 20 thousand recipes for making tea drink. Do you like tea with sugar? And there are peoples who, in our time, cook it with salt, milk, butter, lard, adding more flour and cereal! You will get acquainted with only some of the most interesting, in our opinion, recipes for tea-burning and soft alcoholic and non-alcoholic beverages, as well as dishes served to them.

For five thousand years, tea has gone from the drink of the imperial and royal palaces to the favorite drink of millions - now it is drunk in 30 countries of the world. Unfortunately, for some period we have lost the skills and recipes for making real tea. As a result, most of us drink a drink called "tea", without getting any benefit from it, or true pleasure.

But lately, tea has once again become elitist - not in terms of the narrowness of the circle of people who use it, but in terms of understanding its essence and acquiring cooking skills.

In order to feel all the charm and richness of tea taste, color and aroma, it is necessary to learn how to learn to understand art and, in general, everything beautiful in life. And before you open magical world of tea  - its taste and aroma, delicate, delicate or spicy, with a taste of bitter grass steppe or smoke of a fire.

You will be able to distinguish all the richness of its color palette - from thick, deep, like dark amber, or bright and pure yellow-hot, like a ray of sunlight, to almost white and transparent.

And then tea, masterfully prepared, will bring you something for which it was so highly valued and loved in antiquity - health, spiritual peace and pleasure.

Ingredients:
  2/3 cup of strong tea infusion, 1/3 cup of milk.

Pour the milk into well warmed cups and then pour the tea extract. With this sequence, the drink gets a good taste and aroma. Tea contributes to the absorption of milk, so that it is better tolerated by people suffering from diseases of the gastrointestinal tract.

Ingredients:
  5 tablespoons of tea, 0.5 liters of boiling water, cream, milk.

Tea pour boiling water. After 3 minutes add cream and milk. Stir and strain into another vessel, then pour into the first for the homogeneity of the liquid. After 2 minutes submit.

Ingredients:
  12 teaspoons of tea, 0.5 liters of water, 2 liters of milk, spices.

Pour the tea into the water and boil, then add milk and spices as desired. Boil the mixture for 10 minutes, strain and serve. Squeezed tea squeeze.

Ingredients:
  1/2 cinnamon sticks, 5 cloves, 1/2 lemon peel, 1/2 lemon juice and 1 orange juice, refined sugar, vanilla sugar if desired.

Cinnamon, cloves and lemon peel put in a bag, put in a vessel with boiling water and put it on a very weak fire. Then add lemon and orange juices and leave for another 3 minutes on the fire. Ready tea poured into cups and serve with refined sugar.

Ingredients:
  3 cups of strong tea, 1 cup of honey, 1 glass of vodka.

Tea, honey and vodka mix. Put the mixture on the fire and bring to a boil. Optionally, you can put vanilla sugar. Pour into small cups.

Ingredients:
  1 tablespoon of tea, 0.5 l of cold water, 30 g of flour, 1 tablespoon of butter, 40 g of rice, salt, 250 ml of milk.

Powdered tea is poured into a vessel, poured cold water, put on the fire and boiled. Heat butter and flour in a frying pan, then add it to hot tea with milk and butter. Bring the mixture to a boil, salt to taste and serve.

Ingredients:
  2 teaspoons of tea, 1 cup of boiling water, candied fruit, 1 jug of boiling water.

Pour boiling water over tea (1 cup) and hold for 5 minutes. The resulting infusion of strain into a heated vessel, then pour half a cup and sprinkle with candied fruit. If desired, add boiling water.

Ingredients:
  1 tablespoon of tea, 0.5 liters of boiling milk, sugar.

Pour the tea into a heated vessel, pour boiling milk, hold for 7 minutes and serve with sugar.

Ingredients:
  1 cup of boiling water, 1 teaspoon of green tea.

Pour the tea into a preheated vessel, pour boiling water and after 3 minutes pour into another, porcelain, preheated. This tea is drunk hot, in small sips, without sugar and other sugary substances that spoil its natural flavor. Tea connoisseurs drink only three tea leaves, but from the good sorts one can make the fourth one.

Ingredients:
  1/2 cup of honey, 6 cloves, 1 piece of cinnamon, a pinch of salt, 1.5 cups of water, 2.5 cups of fruit juice, juice from 2 lemons, 1 orange, 2 cups of strong black tea.

Pour water with honey, cinnamon and cloves and cook for 5 minutes, then strain. In the resulting liquid pour fruit juice, tea, put on the fire and boil. Add lemon juice and sliced ​​orange.

Ingredients:
  3 teaspoons of tea, 0.5 l of boiling milk, sugar, brandy, crushed ice, cream.

Black tea pour boiling milk and hold for 5 minutes, strain and put sugar. Add brandy to the cooled mixture, put ice and serve with a straw, pour in cream.

Ingredients:
  0.5 cold strong tea, 0.25 l apple juice, 1 lemon juice, sugar.

Tea and apple juice mixed, add sugar and lemon juice.

Ingredients:
  2.5 teaspoons of tea, 0.5 liters of boiling water.

Pounded in a special container into powder, pour the tea into a pre-heated vessel and make strong tea, pouring it warmed to 60 o With water (the maximum aroma is obtained at this temperature, but all components of the tea are not extracted). Cooked tea is served in a bowl with a capacity of 50 ml. This tea is sweetened and drunk slowly, in sips.

Ingredients:
  8 teaspoons of tea, boiling water, milk, jam, lemon, cream.

Tea to fall asleep in a heated vessel and pour boiling water. After 5 minutes, drain into the teapot. Everyone pours himself tea leaves and boiling water. You can add milk, cream, lemon, jam.

Ingredients:
  1.5 tsp of tea, 1 glass of water, 1/4 cup of milk, sugar.

Brew tea. Insist no more than 5 minutes. Pour 1/4 cup of warm milk into a cup and pour 3/4 cup of custard tea. Add sugar to taste. Milk can be replaced by cream - 1 teaspoon of cream per cup of drink.

Ingredients:
  2-3 teaspoons of Princess Candy tea, 1 teaspoon of mint, 2 cups boiling water, sugar to taste or a bit of sugar.

In the teapot put the cooked mixture and pour boiling water. Insist no more than 7-8 minutes and drink as usual tea.

Ingredients:
  1/2 cup of tea, 350 ml of wine, juice of 1/2 lemon, 125 g of sugar, 1/2 bag of cinnamon, black peppercorns.

Mix red dessert wine, strong “Princess Nouri” tea, lemon juice, sugar. Heat the mixture on the fire, add crushed cinnamon and coarsely ground black pepper (used as a warming agent).

Ingredients:
  50 g of “Princess Java Medium”, “Premium” tea or 70 g “Princess Java Best”, 1 l of water, 1 l of vodka, rum or brandy (optional), 200-250 g of sugar.

Boil 1-2 cups of water separately, pour in the same amount of alcohol, add sugar, boil the mixture for 5 minutes. After this, brew tea and let it brew. Then pour hot tea and the rest of slightly warmed up alcohol into the hot syrup and quickly stir everything.

Ingredients:
  12 teaspoons of dry tea (black or green), 2 liters of milk, 0.5 liters of water, and salt.

Put tea in cold water and boil. Then add milk and salt. Boil for ten minutes, strain and drink.

Ingredients:
  1/2 cup of water, 2 teaspoons of tea, 1/2 cup of milk.

Boil water, add tea and milk. Boil, stirring for five minutes. Salt, pour into a bowl and put a piece of butter on top or pour a teaspoon of melted butter.

Ingredients:
  2 teaspoons of any tea, 2 tablespoons of milk, flour, baked lard.

Tea pour cold water and bring to a boil. Then add the milk and bring to the boil again. All must be filtered. While the tea is boiling, fry the flour to brown color in melted lard. Fried flour diluted with a small amount of flour and mix with tea.

Ingredients:
  150 g of tiled tea, 3 l of cold water, 1 l of cream, 3 black peppercorns, 1 teaspoon of salt.

Crush tiled tea, pour cold water and bring to a boil over medium heat. Then cook for 20 minutes on low heat. Pour warm cream, add black pepper, salt and cook for another ten minutes.

Ingredients:
  5 g green brick tea, 1 glass of milk, cinnamon, 1 clove bud, salt, 25 g of baked butter.

Put brick green tea in a glass of boiling water and cook over low heat for five minutes. Then add hot boiled milk, a little cinnamon, a clove bud, salt and cook for another ten minutes. Strain, add the ghee, bring to a boil and pour into bowls.

Ingredients:
  2 teaspoons of dry black tea, 1 glass of milk, 10 g of butter, 2 tablespoons of sour cream, salt.

Dry black tea pour boiling water and let it brew. Pour the infusion into boiling milk, add butter and sour cream, salt, mix and serve.

Ingredients:
  tea, cream, salt.

Pour into a bowl half the cream (you can - heated), add tea, salt and serve.

Ingredients:
cinnamon, 2 clove buds, lemon peel, 1 glass of water, strong tea, citrus juice.

Cinnamon, cloves, lemon peel put in a silk or linen bag, immersed in boiling water and cook on low heat for 10 minutes. Then add a little strong brewed tea and citrus juice. Hold on low heat for another three minutes. Add sugar to taste and serve.

Ingredients:
  5 teaspoons of tea, cream, sour cream.

Tea pour half a liter of boiling water. After three minutes, add a little sweetened cream, sour cream or milk, stir everything, strain into another vessel.

Ingredients:
  4 teaspoons of black or green tea, 1 l of water, salt, 1 teaspoon of baking soda, 20 g of butter.

Pour black or green tea with cold water, bring to a boil and boil for 20 minutes. Add a pinch of salt, soda, butter and beat until smooth.

In a large porcelain or earthenware preheated dry teapot, pour dry tea, pour about one-third or half cold water and immediately fill it with a handful of small hot stones (quartz, basalt pebbles, etc., which you should prepare and carry with you in a special bag ). Then to add cold water and again to lay the heated stones.

Ingredients:
  5-6 teaspoons of green tea, 1 l of water, milk, salt, mutton fat.

Green tea pour cold water, bring to a boil and boil for ten minutes. Pour into bowls, add a teaspoon of mutton fat, a little milk and salt to each.

Ingredients:
  1 tablespoon of tea, 0.5 l of water, 30 g of flour, 1 tablespoon of oil, 1 cup of camel milk, 40 g of rice, and salt.

Tea pour cold water, boil and cook for about ten minutes. Heat the flour and butter in a frying pan, add camel milk and rice. Then mix everything with tea, bring to a boil and serve. Can be salted.

Ingredients:
  50 g of green tea, 1 l of water, 0.5 l of milk, 50 g of baked butter, 50 g of flour, salt.

Green tea pour cold water, bring to a boil. Pour half a liter of milk, add ghee, flour, salt. Bring to a boil again and serve.

Ingredients:
  4 tablespoons of black tea, 150 ml of water, 800 ml of milk, 200 ml of cream.

Large earthenware kettle warm in the hot sand. In the kettle pour black tea, pour in water and boiling milk. All insist 15 minutes, then add the cream and serve.

Ingredients:
  0.5 milk, 1/2 cup water, 5 g green tea, 1 teaspoon of baked butter.

Pour hot water into hot milk, add green tea, boil for 15 minutes, pour into a bowl and add ghee.

Ingredients:
2 teaspoons of tea, 1 l of water.

It is brewed in a large (liter) porcelain teapot. Insist five minutes, be sure to cover with a napkin. The table is served directly in this kettle, after holding it for half a minute over the fire.

Ingredients:
  1/2 teaspoon of green tea, 150 ml of milk, 10 g of butter.

In hot water, pour green tea (about half a cup), pour hot boiled milk, bring to a boil. Add butter, salt and serve.

Ingredients:
  2 teaspoons of green tea, 0.5 liters of milk, salt, pepper, butter.

Put in hot water (1 cup) green tea, boil. Add milk, a little salt and pepper, bring to boil again. Pour into bowls, in each bowl, put a teaspoon of butter.

Ingredients:
  20 g of tea, 1 l of water, 100 ml of milk, 50 g of sour cream, 2 carnation buds, 1 g of black pepper, salt.

Pour tea into boiling water, boil for three minutes, remove from heat and insist for five minutes. Pour the tea into another dish (you can strain while doing this), add milk, sour cream, cloves, black pepper, salt and serve.

Ingredients:
  25 g of green tea, 1 l of water,

Warm up a large kettle, pour green tea into it and pour a little boiling water to moisten the tea. Place the kettle for a couple of minutes in an open oven, then add half of it, cover with a napkin and leave for three minutes. Then pour the kettle to 3/4 of the volume and insist another three minutes. Then top up and serve.

Ingredients:
  0.5 liters of water, 6 teaspoons of tea, 2.5 liters of milk, salt, butter.

Pour some tea into freshly boiled water (0.5 liters), close tightly and leave for six minutes. Pour the milk into the infusion, boil the mixture for ten minutes, add salt, pour in a bowl, add half a teaspoon of butter to each.

Ingredients:
  tea, 10 black peppercorns, honey.

In the usual brewed tea, add chopped black pepper and honey (100 grams per liter).

Tea drinking for most of us is not just a meal, but a ritual. A cup of tea, drunk alone, can calm and make you forget about minor problems. Tea, drunk in the company, creates a joyful friendly atmosphere. A tea, divided into two, even able to inflame faded feelings. But what do we know about tea? In fact, nothing ...

In many countries, tea is given a special place and entire tea drinking ceremonies are held. Embark on an exciting journey with Ofigenno.cc and find out how they drink such a drink that is already close to all of us in various countries of the world. You will see how, judging by this little tradition, the perception of people in different parts of the world is radically different.

Russia
  A real Russian soul loves a very strong black tea, which is also called chifir. But most still cost the usual black tea with lemon and sugar. In the world it is called so - Russian tea.

Hong Kong
  Here they drink iced tea with condensed milk and add ice cubes to it.

Tibet
  Chasuyma is a traditional Tibetan tea, which, in addition to tea leaves, contains very unusual ingredients: milk, yak oil and salt. It warms well and even satisfies hunger.

USA
  Americans love black tea with lemon. To create a more delicate taste, they add soda to it.

Taiwan
  Chilled tapioca tea or, as it is also called abroad, Bubble Tea is an unusual drink based on black or green tea with various additives: syrups, toppings, milk, cream. But the main ingredient of this tea is tapioca.

Pakistan
  Masala is a drink that is prepared on the basis of tea, a mixture of spices, herbs and milk. It has different variations.

Turkey
  The most popular in Turkey is a variety of black tea, the leaves of which are collected on the east coast of the Black Sea. A strong infusion is served in a small cup - an armud - with a few pieces of sugar.

Egypt
  People here are picky. They drink regular unsweetened black tea without any flavorings. But usually an integral part of the Egyptian wedding is hibiscus tea.

Japan
  The match is made from dried green tea leaves and ground into powder. This drink is used in a traditional Japanese tea ceremony.

Mongolia
  Here they prepare tea with milk and salt in a flat metal dish.

Great Britain
  Tea with milk is the first association that arises when you think of the UK. British people really like to add milk to tea, to give it a pleasant cream color.

Argentina
  Argentines like mate - tart to taste with a light sweetish taste, rich in vitamins, tonic drink that contains a lot of caffeine. It is made from dry shredded leaves and young shoots of the Paraguayan holly.

Mauritania
  The Mauritanians drink tea in three rounds from three different cups, from savory to sweet.

Qatar
  In Qatar, tea is boiled twice, adding milk and cane sugar.

India
Darjeeling is a light drink with a nutmeg, slightly tart taste and a delicate floral aroma that is grown in the Himalayas. It is also called "tea champagne."

China
  Pu-erh is the favorite drink of the Chinese. This tea has a specific production technology. That is why, unlike other teas, it does not deteriorate over time, and its taste is improved. Sold in the form of pellets and cubes.

South Africa
  Rooibos - the traditional South African drink of bright red color with a delicate sweet taste.