Dzhomba (Kalmyk tea)
4 servings
30 minutes
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.
1
Crush the tea, pour in water, bring to a boil, and simmer for about ten minutes.
- Compressed (brick) green tea: 100 g
- Water: 1 l
2
Pour in a little milk and bring to a boil. Then gradually add all the milk.
- Milk: 1 l
3
Add salt and spices.
- Salt: 2 teaspoons
- Bay leaf: 4 pieces
- Black peppercorns: 16 pieces
- Nutmeg: 1 teaspoon
- Bergenia (Mongolian tea) leaves: 5 g
- Angelica (garden angelica): to taste
- Calamus (sweet flag) root: to taste
4
Boil for 5–7 minutes. Let it steep under a closed lid. Stir the tea after 10 minutes.
5
According to tradition, scoop the tea with a ladle and pour it back into the pot from a small height. Repeat this 99 times.
6
Strain the drink.
7
Serve in large bowls, with a piece of butter.
- Butter: 4 tablespoons
