Mongolian culture has a unique relationship with tea that's deeply rooted in tradition. Unlike other Asian and European countries that brew tea plants in boiling water, Mongolians have their distinct way. They prepare a large quantity of tea, keeping it hot for constant consumption. Tea is highly regarded; it's even considered more important than food.

Before meals or to honor guests, Mongolians offer tea as a sign of respect. There's a ceremonial aspect to serving and drinking tea, with specific customs and taboos like loose hair or certain gestures while serving. The variety of teas used is vast, ranging from jinbuur to nettle teas, each with its own blend of ingredients like dumplings, herbs, and meats.

The preparation methods vary, but a common way involves boiling water, adding ground green tea, brewing, and finally mixing in milk and salt. This creates the traditional milk tea called "tavan tansag tea," a blend of tea, butter or fat, milk, salt, and water.

Airag, fermented mare's milk, holds a special place in Mongolian culture. It's a daily drink and has health benefits, believed to improve heart and neurological functions, and assist in treating diseases like tuberculosis. Mongolian vodka made from airag is rich in nutrients and vitamins, contributing to the nomads' robust health.

Another essential beverage is "Saam," fresh milk, used for treating chronic digestive and liver diseases and even for cosmetic purposes. There's also "Shimiin arkhi," a home-distilled milk vodka, known for its different degrees of distillation and typically consumed at around 10-20o proof.

Overall, Mongolian tea culture and beverages like airag and Saam are not just drinks; they hold cultural significance and health benefits deeply ingrained in the nomadic way of life.