Tea Cultures//Will Be Updated Daily

Cave-Man · 21 May 2015

Tea Cultures

Morocco:

Touareg tea:

The flavored Touareg is also known as Moroccan mint tea and its a social binder in the Maghreb countries.

The essential ingredient of Touareg tea is Mentha spicata or the Nana mint originating in Morocco, that has a tangy but mild aroma.
The tea is commonly served very hot and sweet, being popular mainly as a dessert tea.

Turkey:

Turkish Black Tea:

Tea is the most favourite drink in Turkey. Every evening, every morning, after every dinner, before every dinner, before going out...

it's always offered in little tulip-shaped glasses which you have to hold by the rim to save your fingertips from burning because it's served boiling hot.

Tea houses welcome the young and old, as well as many foreigners. Tea gardens, another social venue for drinking tea, gained popularity in the 1950s, especially in Istanbul, and were the place where families went for their social outings.

musileno · 21 May 2015

Mmm tasty..

Cave-Man · 22 May 2015

Britain:

British/English Tea:

Well, Brits usually drink British Black Tea. But, most of them are interested in Earl Grey too.
When I was in England, the strangest thing I noticed was this that they poured milk into the black tea. As I sipped my porcelain teacup, it felt like I was as if drinking something creamy, it tasted like milk and powdered vanilla mixed together. At first, you may not like it of course, however later on after 2 more cups you may begin to love the taste it leaves on your palate after everytime you sip your cup.

British women often meet with their friends have a "Tea-party" which is a famous usage in the British society. The tea-parties strengthen the friendship in Britain.

Mongolia:

Suutei Tsai:

In Mongolia, according to my research, there are two types of teas:
-Suutei Tsai
-Banshtai Tsai

Suutei Tsai, means "milk tea". On wikipedia, the definition of Suutei Tsai also contains the Turkish meaning which is defined as "Sütlü Çay".
In Mongolia, tea culture is completely different from our culture or European tea cultures.

First of all,the ingredients to suutei tsai are:
-water
-milk
-tea
-salt

The salt in it gives a strange taste to European customers who go to Mongolia, as a result, they don't really like it. Not only the Europeans, the western Mongolians aren't interested in Suutei Tsai as well. It can be regarded as a kind of soup. Mongolians don't use the tea leaves, but the course parts of the tea plant are used.

The distinction between tea and soup is blurred in the Mongolian cuisine, therefore usually this is called as the "Tea Beverages".

It is not unusual that sometimes Mongolians even add bread in it.

Cave-Man · 24 May 2015

India:

Masala Chai:

Masala Chai is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Sometimes it is called "Spiced Tea" by the outsiders as well. It is one of the OTT features in many worldwide-popular-teahouses-and-coffeehouses.

The most important point about Masala Chai is the variety of spices in it.
Its ingredients are:
-cardamom seeds
-cinnamon stick
-peppercorns
-fennel seeds
-ground ginger
-loose orange pekoe tea or other black tea
-water
-whole milk
-light brown sugar
but, in certain amounts

I once drank it, it tasted like drinking spices as liquid. If you want to make a change in your tea flavours, I advise you Masala Chai.

Cave-Man · 26 May 2015

Uzbekistan:

Uzbek Tea:
Kora Choi
Kok Choi

Tea is the main drink in Uzbekistan. Any meal starts with Uzbek tea and ends with it.Generally, Uzbek tea is taken without sugar.Frequently various herbals and spices are added to Uzbek tea. In Karakalpakstan people drink tea, both black and green, with milk.

In any house a guest will be offered a piala (cup) of tea. Green tea is also the sign of hospitality.

Uzbeks usually prefer to prepare the tea with their tradiitional porcelain tea kettles.

Cave-Man · 27 May 2015

South Africa:

The red leaves of the South African rooibos herb produce an herbal tea that is stunning both in color and taste.Rooibos has a distinctive colour, flavour and aroma, which differentiates it from most other teas. The flavour can be described as slightly sweet and fruity.Rooibos has no kilojoules.

It is said to be one of the most popular beverages in England.

Green Rooibo ----http://img.everychina.com/***/4310487-250x250-1/rooibos_red_bush.jpg

Cave-Man · 28 May 2015

Japan:

Japanese Green Tea:

Green tea's traditional role in Japanese society is as a drink for special guests and special occasions. Green tea is served in many companies during afternoon breaks.

Japanese often buy sweets for their colleagues when on vacation or business trips. These snacks are usually enjoyed with green tea.

Tea will also be prepared for visitors coming for meetings to companies and for guests visiting Japanese homes.

A chawan is a bowl used for preparing and drinking tea.

Cave-Man · 29 May 2015

Tibet:

Tibetan Tea/Butter Tea:

Butter, milk, and salt are added to brewed tea and churned to form a hot drink called Po cha in Tibet.

Traditionally, it is made from tea leaves, yak butter, water, and salt, however, given its wider availability and reduced cost, butter made from cow's milk is increasingly used.

Yak butter →

Before work, a Tibetan will typically enjoy several bowlfuls of this beverage, and it is always served to guests. Nomads are said to often drink up to 40 cups of it a day.
It is also consumed in Bhutan and by Buddhist minorities in India.

Cave-Man · 30 May 2015

United States of America:

The American Ice(d)-Tea:

In the United States, tea can typically be served at all meals as an alternative to coffee, when served hot, or soda, when served iced. Tea is also consumed throughout the day as a beverage.

Rather than drinking tea hot, many Americans prefer tea served with ice.

Iced tea can be purchased like soda, in canned or bottled form at vending machines and convenience stores. This pre-made tea is usually sweetened. Iced tea is very popular as an alternative to carbonated soft drinks, especially in the hotter southern states of America.

Cave-Man · 31 May 2015

Pakistan:

Noon Chai:

Noon Chai traditional tea beverage from Kashmir.[2] It is a part of Kashmiri culture to drink this beverage 2−3 times a day with traditional Kashmiri breads and pastries.Noon chai is traditionally made from special tea leaves, milk, salt, pistachios, almonds, cardamom, and cinnamon and cooked in a samavar.

Samavar (TUR: Semaver)

How to make it (Video):Click to watch

*THT- Guys it tastes really delicious, I had a Pakistani friend who served me a cup of Noon Chai and I loved it. If it is sugary(sweety) it tastes like "Sütlaç"

Cave-Man · 1 Haz 2015

Germany:

German Tea/Strong Assam Tea:

The region of East Frisia is noted for its consumption of tea and its tea culture. Strong Assam tea, Ceylon or Darjeeling is served whenever there are visitors to an East Frisian home or other gathering, as well as with breakfast, mid-afternoon, and mid-evening.

The traditional preparation is as follows: A Kluntje, a white rock candy sugar that melts slowly, is added to the empty cup (allowing multiple cups to be sweetened) then tea is poured over the Kluntje. A heavy cream "cloud" ("Wölkje" - a diminutive of 'cloud' in Frisian) is added to the tea "water", the sugar represents "land".

Cave-Man · 6 Haz 2015

Russia:

Russian Brick Tea:

If you are thinking of tea made with huge bricks, your imagination isn't too far from the truth. The name actually reflects how this tea is made.

Black tea dust will be compressed into rock hard tablets (hence the name: Brick Tea), then when you want to have a cup of tea, just grate off a corner into your cup and pour down boiling water.

It used to be a common way to transport tea in Tsarist Russia, nowadays it has been reduced to mere novelty or decorative item.

There are a few factories still producing this, but sadly the Russian Brick Tea is now fading into obscurity.

Cave-Man · 7 Haz 2015

China:

Chinese Pu-erh Tea:

This Chinese tea used to be very exotic but now it's becoming better known in the world of tea lovers. Pu-erh is in fact a green tea slowly aged using a fungus, and now Chinese government only acknowledge Pu-erh produced in Yunnan province as the authentic one.

Pu-erh is available as loose leaves, thick rectangular block,

or a round disc-shaped which looks like a cake.

In fact, carefully aged Pu-erh are one of the most expensive teas on Earth.

Cave-Man · 9 Haz 2015

Japan:

Japanese Kukicha Tea:

Usually stalks, twigs and stems of green tea are used as fertilizers in other countries. But Japan blend them to create a unique tea called Kukicha.

As parts of tea plants usually excluded in other teas are found in this tea, you will find that the taste and aroma are very unique in a pleasant way.

Kukicha has a mildly nutty, and slightly creamy sweet flavor. It is made of four sorts of stems, stalks and twigs of Camellia sinensis.

Tea Cultures//Will Be Updated Daily

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