Tea can rightfully claim to be the most popular drink. It has a great taste and aroma and is loved all over the world. But how differently it can be prepared.
Each country has developed its own tea drinking traditions. Somewhere tea is elevated to the rank of a ritual, for example, the Japanese tea ceremony. And somewhere joint tea drinking is an opportunity to just have a good time with a pleasant and friendly conversation. How is tea drunk in different countries of the world?
China
China is rightfully considered the birthplace of tea, because if you believe the legend, it was the Chinese who discovered that a seemingly nondescript plant can heal and give strength. Everyone who is lucky enough to visit the Celestial Empire notes the mystery and extraordinary sophistication of its tea ceremonies. Every major event in the life of the Chinese - be it a solemn ceremony or a religious ceremony - is not complete without tea and requires adherence to a whole set of rules.
They drink mainly green, yellow or oolong tea, but black tea is not common. Drinking cold tea is considered barbaric. It should only be hot. And to drink, so as not to burn yourself, you need to noisily, drawing in air with the tea. We may be confused by this tradition, but drinking tea quietly is simply disrespectful in China.
Tea ceremonies are also held in China. This is an amazing sight, the ceremony has a special meaning. It combines different elements, united by tea. During the ceremony, a person finds peace, and also gets acquainted with all the jewels of tea: the shape of the tea leaf, aroma, color and taste.
Japan
The Japanese prepare green tea like this: they pour a few pinches of tea leaves into a kettle and pour very hot water, but not boiling water, as it supposedly kills the taste. Then the tea is infused and poured into cups.
India
Indian medicine advises not to drink a lot of tea before meals, especially hot tea, because it burns food juices and impairs digestion. Drinking tea very hot, especially in the hot season, is harmful to people with a hot nature and young people.
In the cities of India, they mainly drink tea with milk, in English (however, the best varieties are brewed without any additions). But there is also an original national way of making frozen tea. It is made like this: 3 teaspoons of tea are brewed with boiling water (300-350 ml of water), kept for 5 minutes, then cooled. Several ice cubes are placed in a special glass with a volume of 500 ml, all the cooled tea is poured, sugar and half a lemon, cut into slices, are added. This tea is drunk in extremely small sips. There is another proportion of frozen tea: a teaspoon of dry tea for every 150-180 ml of liquid.
Tibet
Tibet also has its own tea traditions, where tea is consumed both in liquid form, which is common for all peoples, and in dry form. The tea drink here is called "Chasuyma", it is a strong brick tea (about 50-75 g of dry tea per 1 liter of water), to which butter (necessarily ghee) yak butter (100-250 g per 1 liter) and salt are added. taste. All this mixture (hot) is whipped in a special oblong barrel, similar to a Russian butter churn, until a thick drink, homogeneous in consistency, is obtained. Very high-calorie and original in terms of tonic effect. This drink is able to restore the strength of a weakened person almost instantly. In the harsh, sharply continental climate of Tibet, such a drink is simply irreplaceable.
Tea has been drunk in Tibet since 620. Chinese books say: “Tibetans live by tea. Without it, they suffer to such an extent that they can get sick. " It is no coincidence that in Tibet, the folk measure of distance in the mountains has still been preserved (not along a straight horizontal surface, as in the valleys, but along a winding line and vertical), expressed not in units of length, but in bowls of Tibetan tea. So, three large bowls of tea are equal to about eight kilometers of the way. Tibetan tea is widespread not only in Tibet itself, but also in the mountainous regions of Afghanistan (Hindu Kush), the Soviet Pamir, Sikkim (a state in India), Bhutan and Nepal.
Dry tea in Tibet is used to prepare the national food "tsambu" - flour made from pre-fried barley grains, mixed and carefully mashed with yak oil, dry brick tea and salt.
Mongolia
In Mongolia, tea is not drunk, but eaten. The Mongolian method provides many options using different components. The only necessary and invariable element is brick tea. Milk can be cow, goat, sheep, mare, camel. It also contains wheat, barley or rye flour. Oil may be absent, it is replaced or supplemented with beef or lamb lard. Rice or millet is added to Mongolian tea, and it is salted. Sometimes they put black peppercorns (1 piece per glass), and for the Kalmyks - bay leaves, less often - nutmeg.
Prepare this "drink" as follows: pre-ground into powder brick tea is poured with a liter of water (calculated for 1-3 tablespoons). As soon as the liquid boils, 0.25-0.5 liters of cow, sheep or camel milk, 1 tablespoon of ghee yak, as well as 50-100 g of flour fried with butter and half a glass of any cereal are added to it. The whole mixture is boiled again and salt is added.
Turkey
Turkish tea, being quite pure, well sifted from crumbs, does not give a rich color, taste, and besides, it has no aroma. In order to correct this defect and literally squeeze out everything useful and pleasant from the tea, it is thrown dry directly into the boiling water of the teapot, rubbed and stirred there with a spoon for at least 8 minutes, and after all this, the heat-resistant teapot is put on fire for another 2 minutes. ...
Uzbekistan
In Uzbekistan, they drink mainly green tea, which is poured into a well-warmed teapot, lightly poured with boiling water (no more than a quarter of the teapot's volume) and the teapot is placed for 2 minutes, for example, in an open oven. Then the kettle is poured to half, and after another 2-3 minutes, boiling water is poured on the outside and topped up to three-quarters of the volume. Then it is allowed to stand for another 3 minutes and topped up. Uzbek tea is usually drunk unsweetened, often with cream or foam skimmed from boiled milk.
Kazakhstan
In modern Kazakhstan, they mainly drink black long tea, green is more popular in the southern regions. The method for brewing black tea is as follows. Rinse a porcelain teapot with boiling water, put tea in it, pour boiling water over it. The kettle is placed on the stove and kept for five minutes without boiling. When serving, the strong tea leaves are poured into bowls, diluted with boiling water, and sugar and hot boiled milk or fresh cream are served separately. Green tea is prepared in the Uzbek way.
Morocco
There are also different ways of brewing tea in Africa. In Morocco, water for tea is boiled either in a teapot on a small stove, or in a samovar (which is called the Russian word). The very same preparation of tea is very similar to the manipulation of a magician: the "tea maker" pours liquid from one vessel to another, raising his hands above his head. Mint must be added to tea. Drink it slowly, inhaling the mint aroma and usually at least two cups per sitting.
Egypt
In Egypt, tea is drunk in a completely different way - due to the synthesis of the traditional addiction to coffee and the English tea tradition, borrowed during the First World War. Tea is drunk very strong, from ordinary glasses, to which a glass of boiled water is served (for drinking). Tea can be served with mint and sugar to taste.
Indonesia
Indonesia owes its tea plantations to Holland, which in the early 18th century founded the first plantation on the island of Java. Later, tea was also grown on the islands of Sumatra and Sulawesi. Tea drinking traditions in Indonesia vary from region to region. In the western part of Java, tea without sugar is drunk and served in cafes and restaurants for free instead of water. Tea is cheap here, and unboiled tropical water is dangerous. Therefore, offering a guest tea instead of water is an invitation to taste a pure and safe drink.
Sugar tea is drunk in central and eastern Java. Sugar factories and plantations are located in this area, so sugar is cheap here and is added to tea to improve its taste.
Thailand
Thai tea, also called ice tea or cha-yen, is a strongly brewed red tea with anise, other spices, sugar, sometimes milk, and red and yellow dyes. This tea is served chilled in a tall glass. Thai tea is popular in Southeast Asia as well as in virtually all Thai and Vietnamese restaurants around the world.
Green tea is also popular in Thailand, both in pure form and in combination with various blends and additives, such as green barley tea, green rose tea, green lemon tea, etc. However, Thai green tea is very different from Japanese green tea. It tastes stronger, but has a pleasant sweet aftertaste, in contrast to the bitter and tart Japanese tea.
USA
In the USA, they drink chilled tea. The usual tea drinking has survived on the East Coast and California. In the rest of the states, tea has become a kind of "Coca-Cola" - it is drunk chilled with sugar and lemon. Ice-tea infusions are sold in a variety of ways: with sugar and saccharin, for one cup and for a whole jug, there is even tea for brewing in an electric coffee maker.
England
The British are considered the biggest tea lovers and consumers in Europe. According to some reports, for every resident of the UK there is an average of 2.1 kg of tea annually. Every day, the British drink more than 165 million cups of tea, of which 86% of tea is drunk at home and only 14% - at a party or in restaurants.
Tea drinking traditions in England are governed by strict tea etiquette. Tea, usually black, is served with milk and sometimes sugar. They drink tea, raising not only the cup, but also the saucer. With their left hand they raise a cup and saucer from the table, and with their right hand they take a cup and drink tea. Drinking tea from a saucer or from a bowl is unacceptable, although earlier this custom was quite widespread. The British prefer silver tea sets. Having a good tea set in a house, even with a small income, symbolizes well-being, benevolence and wealth in the family.
This is how tea is prepared and served in England. The required amount of tea is poured into a preheated teapot at the rate of 1 teaspoon of tea for one cup of water and one more teaspoon of tea for the teapot. Pour boiling water over the tea and let it brew for 5 minutes. At this time, 2-3 teaspoons of warm (but not boiled milk!) Are poured into heated tea cups, and then tea is poured into a cup of milk (and not vice versa, as we Russians do).
They drink tea three times a day at a strictly fixed time. Tea drinking takes place in the morning with breakfast, at 1 pm for lunch and at 5 pm - five o'clock tea. The latter is the most beloved and ceremonial tea party among the British. Usually guests or friends are invited for five o'clock tea. A teapot with brewed tea, a teapot with hot water, a milk jug, a sugar bowl, a sliced cake or other sweets are placed on a small table for tea drinking. Nowadays, tea drinking in England is more of a home tradition, because most Britons prefer to gather for a cup of tea at home, rather than in public places.
Interesting Facts:
South Americans brew mate (a tea-like drink). It is drunk from a small round pumpkin. The mate vessel is called kalabas. Ordinary tea just can't be drunk: ice is thrown into it, slices of pineapple soaked in rum, and all this is sprinkled with powdered sugar.
In Sweden they drink Söder tea: black tea with pieces of fruit and flowers.
In Kyrgyzstan, tea is drunk with a pinch of salt and lamb fat.
In whatever way and in whatever tradition the tea is brewed, it should be floated slowly, in small sips. Those who have not spared their time and patience will be fully rewarded not only during tea drinking, but also after it: the drink leaves a unique aroma and strong aftertaste in the mouth, "Taste without taste is the highest taste." zhi, a great connoisseur and connoisseur of Ming tea.
Tea is the most international drink that is drunk, if not in all countries of the world, then certainly in the overwhelming majority. A Japanese, a Russian and even an Egyptian will use tea leaves to prepare this wonderful drink, but the appearance and its taste will be dramatically different, and this is because the way of making tea is different in different countries.
1. Japan
Matcha (matcha) is a Japanese green tea powder. It is this tea that is traditionally used in the classic Japanese tea ceremony. Nowadays, matcha is also widely used as a food additive to various Japanese wagashi desserts, green tea ice cream, and soba noodles.
2. India
Masala tea ("spice tea") is a drink native to the Indian subcontinent, obtained by brewing tea with a mixture of Indian spices and herbs.
There is no fixed method for making masala tea and many families have their own recipes. There are many variations, but the four ingredients remain the same: tea, sweetener, milk and spices.
3. United Kingdom
The tradition of afternoon tea in England originated in 1840 and usually took place between 2:00 pm and 5:00 pm. Traditionally, loose tea is brewed in a teapot and served with milk and sugar. Nowadays, formally afternoon tea is usually served as a snack in hotels or tea shops. On a daily basis, many Britons consume a much simpler snack of tea (and sometimes cookies) as one of many short tea breaks throughout the day.
4. Turkey
Turkish tea is usually brewed using a special double teapot. The water is brought to a boil in a large, lower teapot. Then some of the boiling water is used to brew a few tablespoons of crushed tea leaves in a slightly smaller upper teapot, where a very strong brew is obtained. The remaining water is used to dilute the tea, based on individual preferences: either strong tea or weak tea. Tea is served in small glass glasses with sugar lumps.
5. Tibet
Tibetan chauima tea is made from Chinese pressed pu-erh tea and is an important part of the daily diet of Tibetans. It contains tea, milk, yak oil and salt.
6.Morocco
The main feature of Moroccan tea is mint, which must be present in this drink.
7. Hong Kong
Traditional Hong Kong tea is made from black tea and milk (usually condensed) and served cold. It is part of the dining experience in Hong Kong tea culture.
8. Taiwan
Pearl milk tea, which is better known in the world as Bubble Tea, has become a global phenomenon with its roots in Taiwan. It can be served hot or cold and is usually flavored with tapioca cooked in sugar syrup.
Sweet iced tea is the lifeblood of Americans. Usually made using highly brewed Lipton tea with added sugar, lemon, or a pinch of baking soda for tenderness.
10.Russia
Since ancient times, tea in Russia has been brewed in samovars, but modern people have long since switched to electric kettles. The favorite type of tea among Russians is black, but stronger.
11. Pakistan
In Pakistan, as in India, it is customary to drink masala tea made with black tea, milk and spices.
12. Thailand
Thai tea cha yen is a black tea with condensed milk and ice.
13. China
The Chinese are very fond of tea. This photograph shows a yellow pu-erh, which is packed in bricks or balls, sprinkled in a cup and immersed in hot water.
14. Egypt
Most Egyptians drink unsweetened black tea throughout the day. Hibiscus tea is often served at Egyptian weddings.
15. Mongolia
Suutei tsai is a traditional Mongolian tea made with milk and salt and served in flat cups.
16. Kenya
Kenyans prefer to drink plain black tea.
17. Argentina
Argentines prefer mate tea. This high caffeine green tea has a smoky aroma and can be served hot or cold.
18.South Africa
Rooibos is a bright red tea native to South Africa. It is usually served without milk or sugar and has a sweetish mild taste.
19. Malaysia
Teh tarik is a traditional Malaysian tea that contains black tea, sugar and milk.
20. Kuwait
A typical afternoon tea in Kuwait is black tea with cardamom and saffron.
Tea has long become a common drink in all countries of the world. People drink tea at breakfast, make a kettle for the arrival of guests, drink tea with raspberries when they catch a cold, and even give refined teas as a gift.
Tea is a hot drink obtained by boiling, steeping and / or infusing a leaf of a tea bush.
Origin of the drink
China is considered the birthplace of tea. Initially, tea was used as a healing medicinal decoction. After that, they began to drink tea in everyday life, but respect for this drink remained.
Legend has it that the Chinese Emperor Shen Nung (2737 BC) accidentally discovered tea when a tea tree leaf fell into his bowl of hot water while he was in the garden. He liked the broth so much, as if the drink penetrated all parts of his body.
Much later, the emperor of the Tang Dynasty (618-907 AD), Lu Yu, wrote a treatise on tea, where he detailed information about the origin, methods of brewing and the healing properties of tea.
In 200 BC. the emperor of the Han dynasty issued a decree that when referring to tea, a special written symbol should be used, illustrating wooden branches, grass and a person between them. This hieroglyph has become a symbol of balance between man and nature.
How tea is collected and prepared
Preparation of a tea leaf includes preliminary drying (drying), rolling, more or less prolonged enzymatic oxidation, and final drying. Other operations are introduced into the process only for the production of certain types and varieties of tea.
The raw material for making tea is the leaves of the tea bush, which is grown in large quantities on special plantations. For the growth of this plant, a warm climate is required with a sufficient amount of moisture that does not stagnate at the roots. Most of the tea plantations are located on mountain slopes in areas with tropical or subtropical climates.
Tea leaves are picked and sorted by hand: for the highest grade teas, the unblown or full buds and the youngest leaves are used.
Types of tea
According to the type of tea plant, tea is usually divided into three categories: Chinese variety (Chinese, Japanese, Vietnamese, Indonesian, Georgian), Assamese variety (Indian, Ceylon, Kenyan, Ugandan), Cambodian variety.
By origin, tea is divided into Chinese, Indian, Ceylon, Japanese, African, Turkish, Iranian and others.
In terms of duration and without a doubt, China is the leader in the production of tea. In 2013 alone, it produced 1,700,000 tons - when compared with world production, this amounted to 30-35% of all production.
Such results in the production of tea should not be surprising, because if you plunge into the history of this drink - the legend says that tea was cultivated in China by the emperor and herbalist Shannong in 2737 BC. Tea was used everywhere as a simple drink and as a medicinal potion, and has always been at the center of numerous national rituals.
Many types of tea are grown in China, such as green teas, oolong teas, puer teas, yellow teas and jasmine teas. But, of course, the list of names is not limited to these species.
Three main groups: baikhov (loose), pressed and extracted (soluble).
In which countries is tea produced
There are top 10 tea producing countries in the world.
The first place in the production of tea belongs to China. About a thousand tons of tea are produced there annually.
In second place is India, which annually supplies about 900 tons of tea. More than 70% of the tea grown is used for domestic consumption.
Kenya closes the top three, where about 300 tons of tea are produced annually.
In fourth place is Sri Lanka, famous for its Ceylon tea. The island produces just under 300 tons of tea. The country has both large factories with huge plantations and small businesses scattered on the slopes of the mountains.
Turkey is in fifth place. Few people know that tea is grown in one of the northeastern regions of Turkey. However, Rize produces about 174 tons of tea a year. This is due to the humid climate and mountainous terrain. Almost all residents of Rize grow tea.
The sixth place is occupied by Indonesia, which produces about 150 tons of tea per year. Since the Indonesians themselves are not very fond of tea, more than half of the production is exported.
Vietnam is in seventh position. The tea industry in Vietnam began to develop in the late 19th century when the French established the first tea plantation. Vietnam now produces just over 100 tons per year annually.
The eighth place is occupied by Japan, which produces about 80 tons of tea per year, while almost 98% goes for domestic consumption, since the Japanese are very fond of tea.
Iran is in ninth place. This country is also little known as a "tea estate". Nevertheless, there are also tea plantations in Iran, where about 80 tons of tea are produced annually.
The last place in the ranking is given to Argentina, which is famous for its mate tea. It is customary to drink this incredibly strong green tea through a special metal tube. The drink has a bitter taste and tonic effect. The country produces about 70 tons of tea annually.
In which countries do they like tea
Turkey ranks first. Although the Turks traditionally drink tea from small cups, they manage to brew and drink an average of about 7.5 kilograms of tea a year.
In second place is Morocco. The inhabitants of this country brew 4.3 kilograms of tea a year.
Ireland is in third position. The Irish consume over 3.2 kilograms of tea a year.
Mauritania is in fourth place with the same tea consumption as Ireland. People are served three different cups of tea at one time, starting with the bitter and gradually becoming sweeter.
It is no secret that Great Britain is considered a "tea" country. The inhabitants of this state consume 2.7 kilograms of tea annually.
Tea is the most international drink that is drunk, if not in all countries of the world, then certainly in the overwhelming majority. A Japanese, a Russian and even an Egyptian will use tea leaves to prepare this wonderful drink, but the appearance and its taste will be dramatically different, and this is because the way of making tea is different in different countries.
Japan
Matcha (matcha) is a Japanese green tea powder. It is this tea that is traditionally used in the classic Japanese tea ceremony. Nowadays, matcha is also widely used as a food additive to various Japanese wagashi desserts, green tea ice cream, and soba noodles.
India
Masala tea ("spice tea") is a drink native to the Indian subcontinent, obtained by brewing tea with a mixture of Indian spices and herbs.
There is no fixed method for making masala tea and many families have their own recipes. There are many variations, but the four ingredients remain the same: tea, sweetener, milk and spices.
United Kingdom
The tradition of afternoon tea in England originated in 1840 and usually took place between 2:00 pm and 5:00 pm. Traditionally, loose tea is brewed in a teapot and served with milk and sugar. Nowadays, formally afternoon tea is usually served as a snack in hotels or tea shops. On a daily basis, many Britons consume a much simpler snack of tea (and sometimes cookies) as one of many short tea breaks throughout the day.
Turkey
Turkish tea is usually brewed using a special double teapot. The water is brought to a boil in a large, lower teapot. Then some of the boiling water is used to brew a few tablespoons of crushed tea leaves in a slightly smaller upper teapot, where a very strong brew is obtained. The remaining water is used to dilute the tea, based on individual preferences: either strong tea or weak tea. Tea is served in small glass glasses with sugar lumps.
Tibet
Tibetan chauima tea is made from Chinese pressed pu-erh tea and is an important part of the daily diet of Tibetans. It contains tea, milk, yak oil and salt.
Morocco
The main feature of Moroccan tea is mint, which must be present in this drink.
Hong Kong
Traditional Hong Kong tea is made from black tea and milk (usually condensed) and served cold. It is part of the dining experience in Hong Kong tea culture.
Taiwan
Pearl milk tea, which is better known in the world as Bubble Tea, has become a global phenomenon with its roots in Taiwan. It can be served hot or cold and is usually flavored with tapioca cooked in sugar syrup.
Sweet iced tea is the lifeblood of Americans. Usually made using highly brewed Lipton tea with added sugar, lemon, or a pinch of baking soda for tenderness.
Russia
Since ancient times, tea in Russia has been brewed in samovars, but modern people have long since switched to electric kettles. The favorite type of tea among Russians is black, but stronger.
Pakistan
In Pakistan, as in India, it is customary to drink masala tea made with black tea, milk and spices.
Thailand
Thai tea cha yen is a black tea with condensed milk and ice.
Egypt
Most Egyptians drink unsweetened black tea throughout the day. Hibiscus tea is often served at Egyptian weddings.
Mongolia
Suutei tsai is a traditional Mongolian tea made with milk and salt and served in flat cups.
Kenya
Kenyans prefer to drink plain black tea.
Argentina
Argentines prefer mate tea. This high caffeine green tea has a smoky aroma and can be served hot or cold.
South Africa
Rooibos is a bright red tea native to South Africa. It is usually served without milk or sugar and has a sweetish mild taste.
Malaysia
Teh tarik is a traditional Malaysian tea that contains black tea, sugar and milk.
Kuwait
A typical afternoon tea in Kuwait is black tea with cardamom and saffron.
Tea is the most international drink that is drunk, if not in all countries of the world, then certainly in the overwhelming majority. A Japanese, a Russian and even an Egyptian will use tea leaves to prepare this wonderful drink, but the appearance and its taste will be dramatically different, and this is because the way of making tea is different in different countries.
Matcha (matcha) is a Japanese green tea powder. It is this tea that is traditionally used in the classic Japanese tea ceremony. Nowadays, matcha is also widely used as a food additive to various Japanese wagashi desserts, green tea ice cream, and soba noodles.
Masala tea ("spice tea") is a drink native to the Indian subcontinent, obtained by brewing tea with a mixture of Indian spices and herbs.
There is no fixed method for making masala tea and many families have their own recipes. There are many variations, but the four ingredients remain the same: tea, sweetener, milk and spices.
3. United Kingdom
The tradition of afternoon tea in England originated in 1840 and usually took place between 2:00 pm and 5:00 pm. Traditionally, loose tea is brewed in a teapot and served with milk and sugar. Nowadays, formally afternoon tea is usually served as a snack in hotels or tea shops. On a daily basis, many Britons consume a much simpler snack of tea (and sometimes cookies) as one of many short tea breaks throughout the day.
Turkish tea is usually brewed using a special double teapot. The water is brought to a boil in a large, lower teapot. Then some of the boiling water is used to brew a few tablespoons of crushed tea leaves in a slightly smaller upper teapot, where a very strong brew is obtained. The remaining water is used to dilute the tea, based on individual preferences: either strong tea or weak tea. Tea is served in small glass glasses with sugar lumps.
Tibetan chauima tea is made from Chinese pressed pu-erh tea and is an important part of the daily diet of Tibetans. It contains tea, milk, yak oil and salt.
6.Morocco
The main feature of Moroccan tea is mint, which must be present in this drink.
7. Hong Kong
Traditional Hong Kong tea is made from black tea and milk (usually condensed) and served cold. It is part of the dining experience in Hong Kong tea culture.
8. Taiwan
Pearl milk tea, which is better known in the world as Bubble Tea, has become a global phenomenon with its roots in Taiwan. It can be served hot or cold and is usually flavored with tapioca cooked in sugar syrup.
Sweet iced tea is the lifeblood of Americans. Usually made using highly brewed Lipton tea with added sugar, lemon, or a pinch of baking soda for tenderness.
10.Russia
Since ancient times, tea in Russia has been brewed in samovars, but modern people have long since switched to electric kettles. The favorite type of tea among Russians is black, but stronger.
11. Pakistan
In Pakistan, as in India, it is customary to drink masala tea made with black tea, milk and spices.
12. Thailand
Thai tea cha yen is a black tea with condensed milk and ice.
The Chinese are very fond of tea. This photograph shows a yellow pu-erh, which is packed in bricks or balls, sprinkled in a cup and immersed in hot water.
14. Egypt
Most Egyptians drink unsweetened black tea throughout the day. Hibiscus tea is often served at Egyptian weddings.
15. Mongolia18. South Africa
Rooibos is a bright red tea native to South Africa. It is usually served without milk or sugar and has a sweetish mild taste.
19. Malaysia
Teh tarik is a traditional Malaysian tea that contains black tea, sugar and milk.
20. Kuwait
A typical afternoon tea in Kuwait is black tea with cardamom and saffron.
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