Which of us does not like to indulge himself with a cup of fragrant hot tea early in the morning or after the difficult working day. The mankind uses huge amount of this drink which became ordinary, however it has rich history and richer traditions of preparation. Today we will talk about tea masala, we will find out secrets of its compounding and we will try to understand in what its feature.
Masala is the homeland of tea India. Actually, the term masala in the Indian language means mix, in this case mix of various spices. In other words, masala — nothing but a certain set of the spices used at tea brewing for giving to it of a certain taste and properties.
The first mentions about masala appeared a millennium ago, however in classical drink tea was absent in principle. Initially drink consisted of mix of milk, spices and sugar (honey).
For the first time tea began to be added to a compounding only in the 19th century when British began to develop cultivation of this culture in one of the Indian colonies.
Drink masala was given to workers to lift a tone and to increase endurance therefore it traditionally is considered drink of poor people.
Whether you know? In spite of the fact that in the world British are considered as the main chayemana, by results of polls in England tea is only in the second place in the rating of popular drinks, the first occupies beer.
The traditional recipe masala usually includes milk, sugar brown or white (honey is sometimes used), water, black leaf tea and spices. The players of seasonings can be changed depending on desirable taste of drink, but the basis is formed by basic set: cardamom, carnation, ginger, black pepper, fennel, cinnamon.
Thanks to the spices entering a compounding and the most black tea, drink includes various vitamins and useful oils in the structure. First of all, drink contains rather large amount of ascorbic and pantothenic acids, due to existence in structure of black tea. Besides, a set of spices provides a practical full range of necessary minerals: vitamin A, group B vitamins, sodium, potassium, zinc, iron, magnesium, phosphorus. Milk not only softens taste, but also is an additional source of calcium.
It will be useful for you to learn about useful properties: tea of a sench, Pu-erh, rooibos, milk oolong tea, tea with ginger and also read as it is correct to make tea with a melissa, a camomile, a thyme and Kuril tea.
The Indian drink possesses a wide range of useful properties, it is no secret, that before tea began to be used as food product, it was used in small doses as medicine. Addition of its structure with various spices allows to reach the necessary effect:
- it is known what correctly prepared masala well affects elasticity of vessels, strengthens their walls;
- many use it as fine tonic in the mornings, nothing conceding coffee;
- contents in tea of vitamin C allows to strengthen immunity;
- has the stabilizing effect on nervous system;
- has diuretic effect;
- purifies blood and stimulates work of a liver.
Depending on the spices of its property included in structure of drink can change: if to add a little mint, it will have the relaxing effect, and cinnamon and cardamom, on the contrary, will present a cheerfulness charge.
Whether you know? It appears, all the known black tea was not always used with sugar. The people of Central Asia since ancient times train him to this day with salt addition, sometimes adding a little butter to drink. Such tea, according to them, has special ability to quickly restore forces.
Today it is possible to find great variety of recipes for this wonderful drink, in shops even special ready mixes of seasonings which need to be mixed with tea and milk are offered. Nevertheless there is a traditional method of preparation, being the simplest and available.
For preparation of classical tea masala it will be required to us:
- water and milk in the ratio 2 glasses of water to 1 glass of milk;
- cardamom at the rate of 2 pieces on the specified amount of liquid;
- carnation — 1-2 pieces;
- peppercorn — 2 peas;
- fennel (seeds) — on a teaspoon tip;
- ginger (grated) — 1 teaspoon;
- sugar to taste;
- black tea (it is desirable krupnolistovy or in granules) — 1-1.5 teaspoons.
If desired it is possible to add cinnamon and nutmeg, but they are not included in the traditional recipe as obligatory components.
Learn what such nuts as are useful: pecan, Brazilian, black, almond, walnut and nuts macadamia.
Preparation course:
- In a pan we mix water and milk, we bring to boiling then we remove a pan from fire, we add to the capacity of spice and sweetener and we leave to infuse under a cover about 10 minutes.
- We pour tea into hot mix, we mix and we put on fire to boil within 5 minutes.
- Ready drink gets a yellowish shade and notable aroma of spices.
- Before the use delicacy is recommended to be filtered and drunk hot.
It is important! That mix from milk and seasonings did not burn, before preparation it is necessary to pour over a pan cold water from within.
As well as in any other compounding, in preparation of tea masala there are secrets, nuances and features thanks to which taste and properties of drink reach perfection.
- Very important point is the choice of quality milk. In the traditional recipe it is about whole milk therefore it is better to choose a product of average or big fat content, skim milk will be too watery. The freshness of milk is of great importance: if it is not really fresher, it will only spoil taste of drink.
- The few know that the choice of spices in masala is defined according to traditions of Ayurveda, proceeding from season. During a summer heat use cold spices: cardamom, anise, carnation. During cold weather warm seasonings, such as pepper, nutmeg, ginger, cinnamon are held in high esteem.
- Use of sweeteners, of course, depends on your preferences, however It should be noted that the traditional recipe assumes impressive amount of sugar as it promotes process of allocation of spices of oils and aromatic substances.
- In some recipes recommend to use honey instead of sugar. The classical compounding of this ingredient does not include, however, if you decided to taste masala with honey, remember that it needs to be added to liquid which temperature is not above 60 °C, otherwise all useful substances which are contained in honey will die.
We advise you to esteem about properties and application: akatsiyevy, meadow, flower, buckwheat, dyagilevy, sunflower, white and chestnut honey.
Ancient history of wonderful drink did not find the facts confirming that masala it is capable to do harm to a human body. However, considering its rich structure, you should not treat own health negligently.
Masala, prepared on whole milk, has high fat content, and thanks to high content of sugar — impressive caloric content: 379 kcal on 100 g of a product therefore the growing thin persons should not be fond of this delicacy. If the person has a tendency to food allergy, it is necessary to taste masala carefully; if necessary it is necessary to modify the recipe, having removed improper ingredients.
Important! At sharp diseases of a stomach and liver it is worth refraining from consumption of drink before stabilization of a state, and after — to drink only after consultation of the doctor.
So, we learned what is masala tea, than he is useful and attractive. If you want to receive pleasant impressions and to plunge into the world of harmonious taste and aromas of India, surely use the classical recipe which will allow to enjoy drink fully.