1. What is Suutei Tsai?
Mongolian Suutei Tsai is a savory milk tea featuring black tea, salt, various types of milk (typically cow, sheep, goat, camel, or horse), and optional butter, millet or barley, reflecting Mongolia’s nomadic heritage.
Originating from Mongolia’s vast steppes, this tea reflects the nomadic lifestyle, utilizing readily available ingredients and tools. For centuries, Suutei Tsai has been a staple in Mongolian nomadic daily life for nourishment and comfort, as well as an essential part of social gatherings.
Ingredients
Suutei Tsai combines robust black tea (sometimes green), milk, and a touch of salt for a savory, comforting flavor. The choice of milk – cow, sheep, goat, camel, or even horse – reflects Mongolia’s diverse livestock. The optional butter or toasted grains like millet and barley add extra flavor, texture and nutrition to the tea.
Preparation
This tea’s preparation, involving simple tools like a metal pot and strainer, underscores the adaptability of nomadic life. It’s served in bowls, symbolizing unity and hospitality.
Food Pairings
Mongolians enjoy Suutei Tsai’s warmth with traditional dishes like deep-fried boortsog dough, meaty khuushuur dumplings, or alongside a Mongolian BBQ feast. It is also the perfect companion to snacks like borts (dried meat) and aaruul (dried curds), showcasing Mongolia’s rich culinary traditions.
Factsheet
- What is it?: Savory milk tea central to Mongolian daily life.
- Key ingredients: Black tea, milk (various types), and salt; optional grains and butter.
- Flavor profile: Salty and savory.
- Tools: Traditional metal pot and strainer. Serving bowl and cups.
- Serving: Daily staple, often consumed in communal settings and from shared bowls.
- Food pairings: Fried dough (boortsog), dumplings (khuushuur), dried meat (borts), dried curds (aaruul), Mongolian BBQ.
- Cultural significance: Symbol of hospitality and nomadic heritage.
- Alternative Names: Known as süütei tsai, tsutai tsai, or Mongolian salty milk tea.
2. Why is it called Suutei Tsai?
Suutei Tsai, translating to “milk tea” in Mongolian, is variably known as süütei tsai, tsutai tsai, Mongolian milk tea, or Mongolian salty tea across different regions.
The translation for “Suutei Tsai” is “tea with milk”, where “tsai” refers to tea, and “suutei” indicates the inclusion of milk. Over time, regional dialects have given rise to several alternative names for Suutei Tsai, including “süütei tsai” and “tsutai tsai”. These names are not merely linguistic variations but also highlight the beverage’s integration into various Mongolian communities.
In English, Suutei Tsai is often called “Mongolian Salty Tea” or “Mongolian Milk Tea”.
Budaatai (Будаатай) is another name for Mongolian Suutei Tsai that refers specifically to the version of the tea that includes millet (будаа means “millet”).
- Translation: “Suutei Tsai”’ means “milk tea” in Mongolian..
- Alternative Mongolian names: Süütei tsai or tsutai tsai.
- Alternative English names: Mongolian salty tea or Mongolian milk tea.
- Budaatai: Suutei Tsai including millet.
3. Flavor Profile
The flavor profile of Suutei Tsai combines the creaminess of milk with the slightly bitter earthiness of black tea and a notable hint of saltiness from the added salt.
Suutei Tsai, a Mongolian salty milk tea, offers a rich texture and a balance of flavors that intertwine the mild bitterness of tea with the smoothness of milk, complemented by the unexpected savory edge from the salt. The result is a savory beverage with velvety mouthfeel and creamy, salty, and earthy notes.
- Creaminess: Provided by the milk, adding a smooth texture.
- Saltiness: A defining characteristic that enhances the overall taste.
- Earthy notes: Stemming from the black tea, contributing depth.
- Balanced flavors: A harmonious mix of sweetness from milk, bitterness from tea, and savory from salt.
Millet introduces a hint of nuttiness and slightly gritty texture, whereas butter brings in creaminess.
4. Ingredients
The core ingredients of Suutei Tsai are black tea, milk, and salt, with optional additions like butter, toasted millet or barley. Reflecting regional availability and preferences, the tea can be green and the milk can be from a cow, sheep, goat, camel, or horse.
The foundational ingredients of Suutei Tsai include black tea, often sourced from China or Russia due to historical trade routes, combined with milk—typically from cows or sheeps, but also goats, camels or horses, depending on the region—and a pinch of salt for its distinctive taste. Butter and toasted barley or millet are sometimes included for additional nutritional value, texture, and flavor.
Tea
For Mongolian Suutei Tsai, a robust black tea is typically used as the base. Green tea can also be used but it is much less common. This tea often comes from regions like China or Russia, reflecting Mongolia’s historical trade connections and preferences.
Historically, a lower-grade brick tea was common. This compressed tea would include stems and less desirable leaves, offering a robust flavor. Today, both loose-leaf tea and tea bags are used for convenience.
Milk
The type of milk used is a significant variable, with cow, sheep and goat milk being the most popular choices. Camel and horse milk are less common but still traditional, depending on the area’s livestock.
Salt
Salt is the defining ingredient that transforms the tea into a savory drink. The level of saltiness and the strength of the tea can vary, with some Mongolian communities favoring a more robust tea flavor or a saltier profile to complement their diet.
Additions
While the traditional recipe is simple, variations exist. For added texture, nourishment and nutty flavor, many include toasted millet or barley. Some regions prefer to enrich their Suutei Tsai with a dollop of butter, adding a layer of creaminess and caloric density, beneficial in colder climates.
Regional variations might also introduce local spices or sweeteners, though the classic version remains salted and devoid of any spices or sweetening agents, preserving the original savory profile that defines Mongolian salty milk tea.
- Essential Ingredients: Tea, milk, salt.
- Tea: Robust black tea (sometimes green) from China or Russia, compressed or loose leaf.
- Milk: Varies based on regional availability, including cow, sheep, goat, camel, horse.
- Salt: Essential for the characteristic savory flavor.
- Optional ingredients: Butter, grains, spices, sweeteners.
- Butter, millet or barley: Optional additions for richness and texture.
- Spices: Rare in traditional recipes, but some regional variations may include them.
- Sweeteners: Generally not used, maintaining the tea’s savory quality.
- Flexibility: Ingredient choices reflect availability and preferences.
These variations embody the nomadic flexibility and regional influences within Mongolian cuisine, underscoring the adaptability of Suutei Tsai to different environmental conditions, ingredient availability, local tastes and personal preferences.
5. Recipe
This Suutei Tsai recipe serves four and requires basic kitchen tools like a saucepan and serving cups. Ingredients include 2 tablespoons of black tea or 2 tea bags, 4 cups of water, 2 cups of milk, and a teaspoon of salt. The preparation involves boiling water, adding tea, incorporating milk and salt, simmering the mixture, and serving hot. Optional richness can be added with butter or cream.
Tools and Equipment
- Medium-sized saucepan
- Teaspoon
- Measuring cup
- Strainer
- Serving bowls or cups
Ingredients
Ingredients for four (4) servings:
- Black tea: 2 tablespoons (30 ml / 1 oz) or 2 tea bags
- Water: 4 cups (950 ml / 32 oz)
- Whole milk: 2 cups (475 ml / 16 oz)
- Salt: 1 teaspoon (5 ml / 0.17 oz)
- Optional: Butter or cream for added richness, 1 tablespoon (15 ml / 0.5 oz)
Step-by-Step Method
- Boil Water: In the saucepan, bring the water to a boil.
- Add Tea: Add the black tea leaves or bags to the boiling water and simmer for 2-3 minutes.
- Add Milk: Reduce the heat and stir in the milk. Bring the mixture to a simmer again, being careful not to let it boil over.
- Season: Add salt, adjusting to taste. For a richer flavor, you can also add butter or cream at this stage.
- Simmer: Allow the mixture to simmer for an additional 3-5 minutes, letting the flavors meld together.
- Strain and Serve: Use the strainer to pour the tea into bowls or cups, serving hot.
Tips & Tricks
Common pitfalls in making Suutei Tsai include using sub-par ingredients, over-boiling after milk is added, oversteeping the tea leading to bitterness, and using too much salt.
To prepare the most authentic and flavorful Suutei Tsai, consider these additional tips:
1. Source Quality Ingredients: The taste of your Suutei Tsai heavily depends on the quality of the ingredients. Opt for high-grade black tea and fresh, full-fat milk for a richer flavor. The type of milk can significantly alter the taste; if available, try using traditional Mongolian sources like sheep or goat milk.
2. Salt to Taste: A pinch of salt enhances the savory profile, but it should be added judiciously. Start with a small amount of salt, and adjust according to your preference. The right amount should enhance the flavors without overwhelming them.
3. Adjust Tea-to-Water Ratio: Approximately 1 tablespoon of tea or 1 tea bag per 2 cups of water, adjustable to the type of tea and taste. Loose tea typically offers a more complex flavor profile but tea bags are generally more convenient and can brew a stronger tea to counterbalance the milk and salt.
4. Consider the Water Quality: The water used can impact the overall taste of the tea. Soft filtered water is generally preferred for making tea as it allows the flavors to shine through more clearly than hard unfiltered water, which can introduce undersirable flavors.
5. Simmer Gently: Limit steeping time to avoid a bitter taste in the black tea. After adding milk, ensure the tea simmers gently to prevent the milk from scalding, which can impart a burnt taste to your Suutei Tsai. A gentle simmer allows the flavors to meld properly.
6. Experiment with Additions: Some opt to add a bit of butter or cream for extra richness and calories, especially in colder climates. A small piece of butter not only adds creaminess but also introduces a new layer of flavor. Another common addition are toasted grains, mostly millet but sometimes also barley or other grains.
7. Serve Authentically: Serving Suutei Tsai in a traditional Mongolian bowl can elevate the drinking experience, reflecting the communal spirit of Mongolian tea culture.
6. Serving
Suutei Tsai is traditionally served hot in bowls or cups during meals and social gatherings in Mongolia, with modern presentations adapting to contemporary teaware and occasions, suitable for daily consumption.
In Mongolia, Suutei Tsai is traditionally served hot, often in a bowl, which allows for easy holding and sipping, enhancing the communal and warming experience during meals and social interactions. This practice extends to nomadic herders and urban dwellers alike, making it a staple across various settings, from gers (yurts) to modern homes.
For an authentic experience, traditional Mongolian teaware, such as a metal pot (known as a “tsuivan”) and bowls, is recommended. In modern contexts, serving Suutei Tsai in clear glassware or ceramic mugs can highlight its creamy texture and color, making it a visually appealing option for daily enjoyment or special occasions.
- Traditional serving: Hot in traditional Mongolian metal pots (tsuivan) and bowls.
- Modern adaptations: Served in clear glassware or ceramic mugs for aesthetic appeal.
- Occasions: Enjoyed daily, during meals, and social gatherings, both in rural and urban settings.
- Consumption: Suitable for daily enjoyment, providing warmth and nutrition.
7. Food Pairings & Cooking
Suutei Tsai pairs well with traditional Mongolian foods and hearty dishes, such as:
- Boortsog: Deep-fried dough twists
- Khuushuur: Savory meat-filled dumplings
- Banzan: Assorted side dishes (pickles, vegetables, etc.)
- Guriltai Shol: Hearty noodle soup with mutton
- Borts: Dried meat strips
- Aaruul: Dried milk curd cheese
- Byaslag: Mongolian cheese
- Mongolian BBQ: Thinly sliced meats grilled on a hot dome
8. Similar Teas to Suutei Tsai
There are other traditional teas around the world with similar characteristics to Suutei Tsai, such as Tibetan Butter Tea, Indian Masala Chai, and British Milk Tea.
Tibetan Butter Tea, known for its rich blend of black tea, yak butter, and salt, is similar to Suutei Tsai in its use of black tea and salt, but distinguished by the addition of yak butter.
British Milk Tea represents a more common variant, blending black tea with milk, but without the distinctive saltiness of Suutei Tsai. Also, British milk tea uses dairy or plant-based milk alternatives, whereas Suutei Tsai can include the milk from cows but also sheep, goat and even camel or horse.
Indian Masala Chai incorporates milk and a variety of spices, offering a richly flavored alternative.
Suutei Tsai also often includes toasted millet, which differentiates it from all of the teas above.
9. History & Popularity
Suutei Tsai’s origins trace back to Mongolia’s nomadic herders, evolving over centuries to become a staple in Mongolian daily life, symbolizing hospitality and community.
The history of Suutei Tsai is deeply entwined with Mongolia’s nomadic heritage, where the necessity for a nourishing beverage that can be easily prepared from local ingredients led to the creation of this milk tea. Initially, it served as a vital source of hydration and nutrition for herders traversing Mongolia’s vast steppes.
Traditionally consumed in a communal setting, often from a shared bowl or pot, Suutei Tsai facilitates social bonding and is a staple at gatherings, reflecting the importance of togetherness in Mongolian society.
Over time, Suutei Tsai’s popularity grew, becoming a symbol of Mongolian hospitality and a daily ritual in both rural and urban settings. Its presence in daily life, from nomadic encampments to modern urban cafes, highlights its enduring significance.
