Tongba is a millet-based alcoholic drink popular in eastern Nepal and northeastern India (Darjeeling, Sikkim). This is the traditional liquor of the Nepalese Limbu people. Tongba is very important for the cultural and religious life of the tribe. A drink is sure to be offered to guests, served at any holiday or celebration.
Tongba has a whitish color and an average strength of 3-5 degrees. However, due to the fact that they drink it hot and in the mountains, the drink seems much stronger, approximately like white wine. The taste is sour, very yeasty, warming.
Technology of preparation
Strictly speaking, tongba is the name of the vessel from which millet-based mash is drunk, and the drink itself is called mandokpenaa thee.
Whole wheat is boiled, cooled, and a local type of yeast, khesung, is added to the grain. The finished mass is placed in a bamboo basket lined with wide leaves (today plastic is increasingly used), covered with a dense cloth and left in a warm place for 1-2 days. The fermented substance is transferred to a clay pot (or plastic vessel), the neck is sealed and left for 6 months. During the aging time, the drink acquires a rich taste and aroma.
How to drink tongba
In its original form, tongba is not so much a drink as a fermented grain mass. Before use, the required portion is laid out with a spoon in a vessel-tongbu, poured with boiling water to the top and left, without stirring, for five minutes.
They drink mash through a bamboo tube so that only hot liquid without grains, husks and other things gets into the mouth.
It is curious that the thick from the bottom of the vessel is not thrown away, but reused several times.
Traditionally, tongba was made at home, but now the drink is also served in Nepalese cafes. Alcohol is popular with both locals and tourists.
Chang
Chang (chaang) is a drink similar to tongba, also common in Nepal and Tibet, and to a lesser extent in India and Bhutan. It is made on the basis of millet, barley or rice, in all other respects the technologies for preparing chang and tongba are identical. For better fermentation, foam from beer or any other mash can be added to chang. Sometimes the drink contains mountain flowers, ginger and other herbs (including poisonous aconite).
Unlike tongba, chang is steeped in hot water before serving, then filtered to produce a clear white liquid. Chang is also called Nepalese beer.
It is believed that chang is the best remedy for colds, fevers, seasonal allergies and even alcoholism. According to legend, even the mythical Yeti drink chang, who specially descend from the mountains to get a drink.