Bergenia (Mongolian tea) leaves
The blackened leaves of bergenia that have overwintered under the snow with an astringent earthy taste, dried and brewed as a strong dark invigorating herbal tea.
Bergenia (Mongolian tea) leaves are the blackened firm leaves of the mountain plant bergenia that have overwintered under the snow, with an astringent, slightly sourish earthy taste and a high content of tannins and arbutin. They are dried and brewed as a strong dark invigorating herbal tea (Chigir tea), drunk with honey and added to herbal blends; the fresh bright green leaves are not used for tea.
Recipes with this ingredient
Jomba is a traditional Kalmyk tea with a deep history rooted in nomadic cultures. It combines the bitterness of green brick tea and the softness of milk, enriched with aromatic spices like bay leaf, nutmeg, black pepper, and badyan. The taste of this tea is multifaceted: first the softness of milk, then spicy notes, and finally a salty hint. A special ritual of pouring the tea 99 times makes it rich and harmonious. Jomba not only warms but also nourishes, helping to restore strength. It is served in large bowls with a piece of butter, adding even more depth to the flavor. This tea is perfect for cold days, creating coziness and warming the soul.
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