Английская Википедия:Burmese milk tea
Шаблон:Short description Шаблон:Infobox food
Burmese milk tea (Шаблон:Lang-my, Шаблон:Lit) is a tea beverage from Myanmar (Burma), traditionally made with strongly brewed black tea and milk (typically evaporated milk and condensed milk). Burmese milk tea is commonly consumed at tea shops, as an accompaniment to bite-sized snacks like Burmese fritters and sweets called mont.[1]
History
Myanmar has a longstanding tea culture, stemming from a long history of tea cultivation in what is now Upper Myanmar. In pre-colonial times, people primarily drank green tea, which continues to be a mainstay at tea shops and traditional Burmese restaurants alike.[2]
During British rule in Burma, Burma became a part of British India. From the late 1800s onward, Indian migrants flocked to major cities where they established general stores called kaka hsaing, which also offered milk tea and eventually evolved into tea shops. Milk tea was prepared using strongly brewed tea, steamed fresh milk, and sugar, similar to Indian milk tea.[3]
Ingredients
Burmese milk tea is made using strongly brewed black tea, which is called akya yay (Шаблон:My) or aphan yay (Шаблон:My), evaporated milk, and condensed milk,[4] similar to Hong Kong–style milk tea. Fresh milk, cream (called malai in Burmese), and cane sugar are also optionally added or substituted as ingredients.[5]
Preparation
The base of Burmese milk tea is strongly brewed using black tea leaves, which are simmered in water and a bit of salt, typically between 15 and 30 minutes.[6][7] The tea base is then combined with evaporated and condensed milk, and 'pulled' in a manner similar to teh tarik, in order to create a frothy layer and to cool the beverage.
Varieties
Burmese milk tea is traditionally made-to-order, based on a customised ratio of tea to milk based on individual preferences.[8] There are over two dozen varieties, and drinkers customarily use shorthand abbreviations when making their order.[9][10] The varieties of milk tea can be broadly categorised based on astringency, richness, and sweetness.
Standard
Standard varieties are called pon hman (Шаблон:My), and hover close to the ratio of 5:1:1 for brewed tea, evaporated milk and condensed milk.[11] Some common shorthand abbreviations include 'Ceylon tea' (Шаблон:My) and 'no zein ti' (Шаблон:My).
Astringent
Astringent varieties are called a-phan (Шаблон:My) or kya kya (Шаблон:My), which are typically strengthened by reducing the amount of evaporated and condensed milk and/or increasing the amount of black tea. Strongly brewed black tea without milk is called 'gate sone' (Шаблон:My, Шаблон:Lit).
Rich
Rich varieties are called a-seint (Шаблон:My), which are typically enriched with more evaporated milk, relative to the standard varieties. Common shorthands include 'kya seint,' 'paw seint,' and 'cho seint.'
Sweet
Sweet varieties are called a-cho (Шаблон:My), which are typically sweetened with more condensed milk, relative to standard varieties. Common shorthands include 'cho kya,' 'cho pyit,' and 'cho paw.' Another common shorthand, 'Kyaukpadaung' (Шаблон:My) refers to a sweet but astringent brew of milk tea with reduced evaporated milk.
See also
References
Шаблон:Burmese cuisine Шаблон:Teas
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