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Sbiten: A Traditional Russian Winter Drink

Sbiten: How to Make and Enjoy the Russian Winter Drink Sbiten is a hot honey-based beverage that has been popular in Russia since the 12th century. It is often considered a Russian version of Glühwein, although it usually does not contain alcohol. Sbiten is made with water, honey, spices, and jam, and has a dark purple color and a sweet and spicy taste. Sbiten is traditionally served from copper samovars by street vendors called sbitenshchiks, who attract customers with their loud calls and songs. Sbiten can also be enjoyed at home, especially during the cold winter months. History of Sbiten Sbiten was first mentioned in chronicles in 1128, and remained a favorite drink of all classes of Russian society until the 19th century, when it was replaced by coffee and tea. Sbiten was considered a cheaper and healthier alternative to tea, and was also believed to have medicinal properties. Peter the Great had sbiten given to the workers who built his new capital, St. Petersburg, to preve

Suutei Tsai: How to Make and Enjoy Mongolia’s Salty Tea Suutei tsai (Mongolian: с үү тэй цай , ᠰᠦᠲᠡᠢ ᠴᠠᠢ , [suː ˈ t ɛ ː ˈ t ͡ sæ]) is a traditional Mongolian beverage that is made with water, milk, tea leaves, and salt. It is also known as süütei tsai, tsutai tsai, or Mongolian salty tea. This drink is an essential part of the Mongolian diet and culture, as it is often served to guests and consumed throughout the day. In this article, we will explore the history, preparation, and popularity of suutei tsai. History of Suutei Tsai Milk has been a very important ingredient in the Mongolian cuisine for centuries, as the nomadic people of Mongolia relied on various animals such as cattle, camels, horses, yaks, goats, and sheep for their milk production. Milk products such as cheese, yogurt, butter, and cream were also widely consumed and preserved for the harsh winters. One of the reasons why Mongolians preferred to drink milk-based beverages rather than plain water was their belie

Kefir: What It Is, How to Make It, and Its Health Benefits Kefir is a fermented dairy drink that is similar to a thin yogurt or ayran. It is made from kefir grains, which are a specific type of mesophilic symbiotic culture of bacteria and yeast. Kefir has been consumed for centuries in various regions of the world, especially in Eastern Europe, the Caucasus, and Central Asia. Nutrition and Types of Kefir Kefir is rich in nutrients, such as protein, calcium, phosphorus, vitamin B12, riboflavin, and magnesium. It also contains various bioactive compounds, such as organic acids, peptides, and polysaccharides, that may have beneficial effects on health. Kefir can be made from different types of milk, such as cow, goat, sheep, or plant-based milks. The nutritional composition and flavor of kefir may vary depending on the type of milk, the kefir grains, and the fermentation time and temperature. Health Benefits of Kefir Kefir has been associated with several health benefits, mainly due to it

Kumis: A Traditional Fermented Dairy Drink from Central Asia Kumis is a fermented dairy product that is traditionally made from mare’s milk or donkey milk. It is a popular drink among the peoples of Central Asia, especially those of Turkic and Mongol origin. Kumis has a slightly sour taste and a mild alcohol content. History of Kumis Kumis has a long history that dates back to the ancient times. It was consumed by the nomadic tribes of the Asian steppes, such as the Scythians, the Huns, the Turks, the Mongols, and the Khitans.Kumis was also known as cosmos by the 13th-century traveler William of Rubruck, who described its preparation and consumption among the Mongols. Kumis was considered a sacred drink that was used for ritual purposes, as well as a nourishing and medicinal beverage. Production of Kumis Kumis is produced by fermenting mare’s milk or donkey milk with a liquid starter culture, which contains various bacteria and yeast. The fermentation process converts the lac

Baozhong Tea: A Guide to the Light and Floral Oolong Baozhong tea, also known as Pouchong, is a type of oolong tea that is lightly oxidized, usually between 8% to 18%. It is mainly produced in Fujian, China and Pinglin District, New Taipei, Taiwan. Baozhong tea is known for its vegetal and floral characteristics, often reminiscent of white lily flowers or jasmine green tea. Origin and History The name Baozhong tea means “the wrapped kind” in Chinese, and it refers to the traditional practice of wrapping the tea leaves in paper during the drying process. This technique was largely discontinued due to advancements in tea processing, but it gave the tea its distinctive name and flavor. Baozhong tea was first produced in Taiwan around 1885, when some tea farmers imported tea trees and techniques from Fujian. Baozhong tea became one of the most popular teas in Taiwan, especially in the Wenshan region, where it is also called Wenshan Baozhong. Production and Processing Baozhong tea

Asamushi Sencha: How to Enjoy the Light and Refreshing Japanese Green Tea Asamushi sencha, or lightly steamed green tea, is a traditional and popular type of Japanese tea that offers a clear and crisp flavor with a refreshing aftertaste. In this article, we will introduce the characteristics, benefits, and brewing methods of asamushi sencha, as well as some of the best regions and producers of this delicate tea. What is Asamushi Sencha? Asamushi sencha is a type of sencha, or green tea, that is steamed for a shorter time than usual, usually between 10 to 30 seconds. This process preserves the natural shape and color of the tea leaves, as well as the original aroma and taste of the fresh leaves. Asamushi sencha has a golden-green color and a transparent appearance, with a light and smooth texture and a subtle bitterness. How is Asamushi Sencha Different from Fukamushi Sencha? Fukamushi sencha, or deeply steamed green tea, is another type of sencha that is steamed for a longer

Genmaicha: The Japanese Green Tea with Roasted Rice Benefits Genmaicha is a type of Japanese green tea that is blended with roasted rice. The name literally means "brown rice tea" in Japanese. It is also sometimes called "popcorn tea" because some of the rice grains pop during the roasting process and resemble popcorn. Genmaicha has a distinctive flavor and aroma that combines the grassy and bitter taste of green tea with the nutty and toasty smell of roasted rice. History and Origin of Genmaicha There are different stories about how genmaicha was invented. One of them is that a tea merchant in Kyoto mixed some leftover rice with green tea to avoid wasting it, and found that it created a pleasant and affordable drink. Another is that a servant accidentally dropped some rice into a samurai's tea, and the samurai liked it so much that he named it after the servant, Genmai. A third is that people added rice to their tea to make it more filling and nutritiou

Habushu: The Ultimate Guide to Okinawa’s Snake Liquor What is Habushu? Habushu is a traditional Okinawan liquor that is made by soaking a venomous snake, usually a habu, in awamori or other high-proof alcohol. The snake is either submerged alive or pre-killed and preserved. The snake’s venom is denatured by the alcohol, making it harmless to drink. Habushu has a long history that dates back to the Ryukyu Kingdom, when Okinawa traded with China and learned the technique of infusing snakes in alcohol. Habushu is considered a tonic or a medicine that can boost vitality, stamina, and health. It is also said to have aphrodisiac effects. What does Habushu taste like? Habushu has a strong and complex flavor that combines the taste of awamori, which is a distilled rice liquor, and the essence of the snake. Depending on the type of habushu, it may also contain herbs, brown sugar, turmeric, or honey to make it more palatable. However, habushu still has a distinctive smell and afterta

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Taste

Posts

Discovering Bokbunja-ju: Korea’s Exquisite Black Raspberry Wine

Sbiten: A Traditional Russian Winter Drink

Suutei Tsai: The Salty Tea of Mongolia

Kefir: A Fermented Dairy Drink with Health Benefits

Kumis: A Traditional Fermented Dairy Drink from Central Asia

Baozhong Tea: A Light and Floral Oolong

Asamushi Sencha: The Light and Refreshing Japanese Green Tea

Genmaicha: A Unique Japanese Green Tea with Roasted Rice

Habushu: The Snake-Infused Liquor from Okinawa