Suutei Tsai
The Quirky Foodster Team
Ingredients
- Water — 4 cups (960 ml / 32 fl oz)
- Loose green tea or brick tea — 2 tbsp
- Milk — 4 cups (960 ml / 32 fl oz)
- Salt, or to taste — 1 tsp
- Butter — 1 tbsp (optional)
Method
- Bring the water to a boil in a large pot.
- Add the tea and simmer for 3–4 minutes to release colour and flavour.
- Strain out the tea leaves.
- Return the strained liquid to the pot and add the milk.
- Bring back to a gentle simmer, stirring occasionally, for 5 minutes.
- Stir in the salt and butter if using.
- Ladle into bowls and serve hot.
Introduction: Salty, milky tea simmered with green tea leaves, a warming start to nearly every day on the Mongolian steppe.
Cultural Background: Suutei tsai is central to Mongolian hospitality and daily life, traditionally the first thing offered to guests entering a ger, and drunk throughout the day alongside meals rather than as a standalone breakfast item.
Tips: Simmer gently once the milk is added, to prevent it from scorching or splitting. Adjust the salt gradually, as tastes for saltiness vary widely between households.
Variations: Add a few grains of roasted millet or rice to the tea for a heartier version. Use butter or a spoonful of cream for extra richness.
Storage: Best made fresh; refrigerate leftovers in an airtight container for up to 1 day.
Reheating: Reheat gently on the stovetop over low heat, stirring, until warmed through; avoid boiling hard.
Nutrition: Per serving (approx.): 90 kcal, 4 g protein, 5 g fat, 7 g carbohydrate.
FAQs:
Q: Why is the tea salty rather than sweet?
A: Salt has traditionally been valued and readily available
Q: What tea is traditionally used?
A: Compressed brick tea is traditional, though loose green tea
- Water — 4 cups (960 ml / 32 fl oz)
- Loose green tea or brick tea — 2 tbsp
- Milk — 4 cups (960 ml / 32 fl oz)
- Salt, or to taste — 1 tsp
- Butter — 1 tbsp (optional)
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