Mongolian Tea: I need help

[Myfathersdog]

I have been asked my my friend Jade, a Mongolian-Ute Shaman to serve tea to three Shamans visiting Sedona, Arizona from Mongolia, next Thursday.

I have researched the recipe on the Internet and found the recipe for Mongolian milk tea, but I am unclear what the actual tea used in the beverage is.

Is it Puer? Is it green tea? I even inferred a Lapsang Souchang flavor from one of the discussions on the Internet.

Help please. It is a matter of national pride. Well, OK, it is a matter of personal pride and a desire to show respect for the culture of the visiting Shamans.

I appreciate anybody's time in this endeavor and I thank you in advance.

Andy

[chamekke]

I think it's simply black tea, of whatever variety is available.

However, I've sent an e-mail inquiry to a friend who has visited Mongolia several times. Will let you know what he says.

[Intuit]

Heh, thought I remember reading about Mongolian tea here.

http://www.teachat.com/viewtopic.php?t=6744

It's pu'erh. I would contact Puerhshop for speedy help in locating suitable tea for your shaman guests.

I miss omegapd. Hope he eventually returns to active posting here at TC.

[Myfathersdog]

Thanks for the help.

I did send an enail to the Mongolian Shamans Association.
I haven't heard back. Drink your tea slowly.

Andy

[chamekke]

My friend replied:

I haven't been the Mongolia in about 6 years but when I was there the tea we drink was similar to Tibetan Tea. But, there was no salt. it was a black tea was lots of rich milk [almost like homogenized milk] and was sweetened.

Not sure if that helps. Good luck in your quest!

[gingkoseto]

I believe it's puerh brick tea, mostly shu brick, sometimes sheng brick too. Most of such bricks are not from Yunnan as most other puerh. Hunan province is a major source of the bricks, and Sichuan as well. Most Asians would call it black tea, which means puerh in Asia (while red tea is often called black tea in the west).

According to Book of Chinese Tea, Mongolian salt milk tea is made with approximately 25g brick tea in 2-3kg of water. Tea is added in boiling water while the tea water keeps being boiled in the whole process. Milk of 1/4 volume of water is added 5min after tea is added. Then salt is added. Then the whole pot should be entirely boiled. But according to the author and many other people, it takes an experience Mongolian housewife to make good salt milk tea, because when to add each ingredient and how long to boil are very tricky. So probably recipe won't help much But it will be a nice gesture trying to make some for your guests