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Sh. Khasbagan (Biology Department, Inner Mongolia Normal University, Huhhot)  
Traditional knowledge and experience of Mongolians in utilizing plants for tea, is mainly expressed in the selection of plants, the part which is used, collection, processing and the drinking method. According to the preliminary study, there are 20 species of plants that used as traditional tea, the parts used are roots, stems, leaves, flowers, fruits and sceds; and those are mostly collected in fall, there are also some species which arc collected in spring, summer or winter; the processing methods are fermentation, steaming, frying, drying in the sunshine and drying in dark; they are used in cooking, infusing for tea and used for milk tea. The knowledge and experience of Mongolians in utilizing plants for tea has important meaning in creating new beverages, particularly in exploiting plant resourses of the northern minority areas. In the paper, there is a table "The list of inventory and recording of plants used for mongolian traditional tea" which displays mongolian names, Chinese names, scientific names, tea names, the parts used for tea, producing area and different species of plants.
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