Note 3 — The Saga of Ardschi-Bordschi and Vikramâditja’s Throne.

Abbé Huc tells us that the Mongolians prepare their tea quite differently from the Chinese. The leaves, instead of being carefully picked as in China, are pressed all together along with the smaller tendrils and stalks into a mould resembling an ordinary brick. When required for use a piece of the brick is broken off, pulverized, and boiled in a kettle until the water receives a reddish hue, some salt is then thrown in, and when it has become almost black milk is added. It is a great Tartar luxury, and also an article of commerce with Russia; but the Chinese never touch it.