Attributes of Soviet life - Indian tea with an elephant. Tasty brands of the Soviet food industry The same tea with an elephant
Many people today don't even know what a deficit is. But literally thirty years ago in the USSR, people stood in lines for hours to buy products, the range of which left much to be desired. This is exactly what our country was like in the seventies and eighties of the last century. It was at that time that the Soviet people were able to taste Indian tea for the first time. Today we will tell you all about black tea "with an elephant", which was considered one of the best products of a bygone era.
Own tea industry
Initially, there was only domestic Georgian tea in the USSR. It was a real breakthrough in the industrial industry, and the drink was even exported to other countries, where it became popular. That is why the authorities decided to expand production and switched from manual work to machine work, which became the reason for the loss of the former quality, since mechanisms, unlike people, could not recognize good tea leaves from unsuitable ones. In the seventies, the tea industry in the USSR collapsed, the state suffered losses and began to decide what to do with it.
Appearance on the shelves of tea "with an elephant"
Many people who have faced the times of the USSR sadly recall those times when both "the grass was greener, and the sky was cleaner", and the products were of the highest quality, in comparison with them even imported products were useless. But many did not even suspect at that time that they were drinking tea collected not on the territory of their beloved homeland, but far beyond its borders.
It so happened that it fell into disrepair, so the USSR entered into an agreement for the supply of tea with countries such as Sri Lanka, Kenya, Tanzania, India and Vietnam. Our state fell out with its previous importer, China, which could also supply tea, and therefore did not use its services. So, in order not to lose face in front of their citizens, factories began to pass off imported tea as domestic, they added bad Georgian leaves so that they would not be wasted. Since tea came in bulk in bulk, it was easy to do it, without losses. Initially, this scam went well, but nevertheless, the "domestic" tea was replaced by the same Indian tea "with an elephant." The citizens really fell in love with him.
The history of the creation of tea "with an elephant"
How did tea "with an elephant" appear on the shelves of domestic stores? The development of the recipe, according to some sources, belongs to the tea-packing factory of Irkutsk, according to others - to the Moscow tea factory. But this is not so important now, and even then very few people asked this question. The main thing is that the recipe was so successful that tea "with an elephant" was really distinguished from all other drinks. This tea was distinguished not only by its bright and strong taste, but also by its packaging, which was specially developed in 1967, and Indian tea "with an elephant" entered the market in 1972.
Tea composition
But again, it was not real Indian tea, but a blend (mixture). This tea included varieties of Georgian, Madagascar, and Ceylon leaves.
Tea "with an elephant" was divided into the highest and first grade, their composition was significantly different. The packaging of the first grade contained only 15% of tea from India, 5% from Ceylon, 25% from Madagascar, and as much as 55% of leaves from Georgia.
That's why the highest, and therefore the real Indian tea in it was one third, and two thirds belonged to the Georgian.
Each of the varieties adhered to the requirements of GOST and TU, only the premium Darjeeling was added to Indian tea. This tea was produced in factories in Moscow, Irkutsk, Ryazan, Ufa, Odessa. Each production facility had its own tasters, whose duties included making the necessary mixture from the purchased varieties so that all the qualities matched the product (taste, aroma, smell, color and price). Each factory was already quite self-sufficient and itself entered into contracts for the supply of tea with each country.
Packaging design
Since the tea was produced in two varieties, they had to be distinguished visually as well. So, on the packaging of the first grade, the elephant had a blue head color, and on the premium tea, it was green. Over time, the design changed, and each of the factories had its own differences. There was only one thing: cardboard packaging, an elephant.
What kind of decoration did the tea "with an elephant" have? Let's take a look at the most memorable variations: the color of the packaging was both white and orange, but we are more familiar with yellow. The elephants themselves were also different, there were packages where one elephant with a trunk lowered down walks to the left, there were also three elephants walking in the same direction, and also with a lowered trunk. The most striking example of a drawing - which with a raised trunk stands against the background of an Indian city, and the domes are clearly visible. A driver sat on all of the elephants listed above.
Why do we remember the yellow tea package more, where the elephant is against the background of India, and its trunk looks up? The fact is that due to the popularity of tea, and sometimes its absence on the shelves, counterfeits often began to appear, where there was no smell of Indian tea, and most of the composition belonged to Turkish of terrible quality. In this regard, citizens began to give preference to one type of packaging, which was rarely counterfeited due to a more saturated pattern.
Epoch symbol
When remembering the times of the USSR, the image of that tea, that very elephant, soft cardboard packaging, emerges vividly. Along with many products of that era (take the same condensed milk), this tea remains recognizable even in the 2000s, and more than seventy percent of the population of the former Soviet Union can remember it.
Tea "with an elephant" (price for 50 grams - 48 kopecks, and for 125 - 95 kopecks) was loved by everyone. The presence of this drink in the house spoke of a stable income for the family.
But, like all good things, once tea "with an elephant" disappeared from the shelves. The USSR collapsed, and tea could still be found for some time, then it was simply swept off the shelves.
Brewing rules
Many housewives made a terrible mistake when they pulled out white sticks from the pack "with an elephant" and, mistaking them for garbage, simply threw them away. After such cleaning, it was impossible to fully feel the taste of the tea, since those sticks were tips (tea buds), and these are the raw materials of the highest quality.
This tea is brewed in the same way as all other varieties. Pour the required amount of tea leaves into a teapot treated with boiling water, pour boiling water over it. Let it brew for at least ten minutes, you can dilute it with milk.
Milk in triangular bags, doctor's sausage, jelly in briquettes, assorted cucumbers and tomatoes in a five-liter jar, tea with an elephant ... Many people often recall Soviet products with kindness. And not in vain, because they were really high quality. Today we will tell only about a few famous brands of the Soviet food industry.
Sprats
The ancestor of sprat is considered to be Latvia. In the Soviet years, only freshly caught Baltic sprat was used in sprats, which was harvested in the winter season, from November to March, when the fish fattened and rounded up after the warm summer months. The fish caught in spring and early summer, since it is dry and skinny, was not used for making sprat. And one more thing - real sprats were packed only in a metal can, since sprats in glass containers are exposed to sunlight, and in plastic packaging, when oil and plastic interact, harmful substances are released.
Despite the fact that a jar of sprats in the USSR was quite expensive - 1 ruble 80 kopecks, sprats were an indispensable attribute of any festive table.
But what can I say, which of us in childhood did not like to catch the thickest fish in a jar and immediately send it to your mouth. The hostesses prepared several types of salads from these canned food, various pates, and the varieties of sandwiches were innumerable.
Here is one of the most common - garlic croutons with sprats. Cut the bread into thin slices and fry until crispy. We peel the garlic and rub the croutons with it. We open a jar of sprat and put two fish on the cooked toasted piece. We enjoy the wonderful taste and aroma!
Elephant tea
Another iconic product of the Soviet food industry is tea with an elephant. However, it was not easy to get it. In relatively free sale on the counters of Soviet stores there were the following varieties: tea No. 36 (a mixture of Georgian and Indian tea), Krasnodar and Georgian. However, in the 70s, the tea industry began to shift from manual to machine work, and the quality of Georgian tea fell catastrophically. In the packs, foreign inclusions, dust, parts of shoots and coarse lower leaves appeared. All these shortcomings, typical for Georgian tea of the late Soviet period, gave it a bad reputation that persists to this day.
At the same time, Indian tea in a yellow pack with an elephant appeared on the shelves. It was the first Indian tea brought to the USSR. The goods were imported in bulk and packaged at tea-packing factories in standard packaging - "with an elephant" 50 and 100 grams each (for premium tea).
Since its inception, Indian tea has always been in short supply. They speculated on them, they gave them to friends, they were paid for small services, he was ... he was ... he was TEA! He was invited to visit: "Come, I got Indian tea here." In general, it was a real event!
By the way, the best tea was considered packaged in packs with the image of an elephant with a raised trunk. In the 90s, both the trunk and the tea itself disappeared. The favorite Indian tea was replaced by Turkish one.
Today, tea with an elephant has reappeared on the shelves, but it has nothing to do with that very Soviet tea.
"Sprat in tomato"
Canned food "Sprat in tomato" has become a real symbol of the USSR. Even Margaret Thatcher, after her visit to the USSR, indulged not only her beloved cat with these canned foods, but also treated herself to them.
These canned foods have literally a cult status. Of course, the popularity of the product among Soviet people was not due to its fantastic taste, but its low cost and availability.
The mass production of canned food "Sprat in tomato" began in the mid-50s of the XX century. Nikita Sergeevich Khrushchev personally tasted the novelty of the Kerch Fish Factory and assured the people that "you cannot think of a better national product."
The recipe for "Sprat in tomato" was extremely simple: fish, water, tomato paste, salt, sugar, sunflower oil, acetic acid, spices. Nothing extra.
The price of sprat was more than low, and the canned food itself did not disappear from the shelves, even during times of severe shortages. For many, a jar of "Sprat in tomato" was the only snack when drinking vodka "for three", and for eternally hungry students, these canned food allowed them to replenish the loss of phosphorus in the body, since they could not afford other fish.
In modern Russia, the popularity of "Sprat in Tomato" remains at the same high level, because in the early 90s, for many, it was sprat that was the only delicacy. And nowadays, many take these canned food out of habit in order to indulge in memories of their Soviet youth. But now no one knows for sure what they will find inside the can ...
Whole condensed milk
Whole condensed milk is another symbol of the Soviet era. It remains a symbol now. In the Soviet years, condensed milk was produced in accordance with GOST. Condensed milk was obtained by evaporating whole milk with the addition of 12 percent sugar. The main indicator of the quality of condensed milk is the percentage of fats and moisture, which, according to GOST, should have been at least 8.5 percent and not higher than 26.5 percent, respectively.
In the manufacture of condensed milk, only natural milk fats were used; the use of plant analogues was prohibited. In this regard, it was called "Whole condensed milk with sugar."
A can of that very Soviet condensed milk! Time battered ...
Nowadays, the technology for preparing condensed milk is very different, it contains artificial preservatives, thickeners and emulsifiers. All this greatly affects the quality and taste of a product loved by many.
Condensed milk produced in the USSR was packed in cans with white-blue-blue paper labels. This image was so constant from decade to decade that its design is still used as a kind of "brand".
To supply northern and other hard-to-reach territories, condensed milk was produced in three-liter cans. The shape of the can and the design of the label were the same. In Soviet times, caramelized (boiled) condensed milk with sugar was not industrially produced, but was prepared at home by additional cooking of ordinary condensed milk directly in a jar on a water bath for several hours. When the water boiled off, the cans usually exploded.
Sausage doctor's
The Soviet Union loved the doctor's sausage very much! There was a reason, because her taste and quality were close to perfection. The history of the doctoral sausage began in 1936. At first, the boiled sausage was called "Stalinist". However, soon this name was changed to "doctoral", as the recipe for the sausage was developed by leading doctors-nutritionists from the All-Russian Research Institute of the Meat Industry. According to GOST, the doctor's sausage consisted of 25 percent beef, 70 percent pork, 3 percent eggs and 2 percent milk. The recipe was perfect and followed to the smallest detail.
“This lean sausage is good for children and those who are not advised to eat foods high in fat,” says the doctor's sausage in the 1939 Healthy and Delicious Food Book. And that was true.
Gradually, the recipe was violated, and the famous taste of the doctor's disappeared. Today the phrase has become commonplace: "There is anything in sausage, but not meat", which, unfortunately, is not a joke. However, in spite of everything, many in our country still have an unchanging addiction: to put a piece of fresh "doctor's sausage" on bread. Choosing it among many varieties, we are trying to remember a long-forgotten taste.
And some, to this day, throw in the "Olivier" boiled - "doctor's". Although a piece of prime beef tenderloin is much cheaper.
Kissel on natural extract
Kissel in Russia is more than jelly. From the point of view of Russian gastronomic history, this is a food, a full-fledged dish, a high-calorie meal, but not a drink. For him, according to popular wisdom, it was possible to go for seven miles, and cross the river of milk.
Surely in memory, many have bright bricks of briquetted jelly. You want to cook jelly, but you want to gnaw it like that. What many did, because jelly has always been an exceptionally solid monolith. It was quite possible for them to knock out an opponent in the sandbox, using them as brass knuckles, and in winter use them as a puck when playing hockey.
And it was not just that. All light industry of the USSR, incl. and food, in those years it was sharpened and unified for the needs of the military-industrial complex.
In the USSR, jelly was most often given in a pioneer camp, school, institute cafe or a working cafeteria, where the drink was a traditional third course along with compote and fruit drink. Surely in the memory of many there are bright bricks of briquetted jelly. If you want - cook, but if you want - so nibble. Which is what we did.
Today the situation has changed a bit. Kissels are practically not produced on fruit or berry extracts of concentrated juices. The mixture contains flavoring or aromatic additives. Now we drink jelly, not eat, and the briquette, habitual from childhood, has transformed into a "free-flowing portion" ...
Modern children are "brought up" on other drinks - and these are far from jelly or fruit drinks. In kindergartens today, the menu most often includes compotes and juices.
Processed cheese "Druzhba"
In 1960, a recipe for processed cheese was developed in the USSR. It was made according to GOST, the norms of which meant the use of only the highest standard cheeses, the best milk and butter. The spices were only natural. There were no substances that inhibit the growth of microorganisms in the product, flavorings and other harmful components in the cheese.
Today the composition of processed cheese "Druzhba" has changed dramatically. In the composition of the mass, you can find thickeners, flavor substitutes, etc.
Milk in a triangular bag
Soviet people could not live a day without milk. So for many people from the USSR, milk in triangular bags is perhaps the most "nostalgic" thing of the bygone time.
The morning of our citizens, as a rule, began already in the queues at the closed grocery store. To buy milk, or rather say “have time to buy it,” you had to get up at 6 in the morning.
Funny packaging in the form of pyramids began to fill the shelves of Soviet stores in the 50s.
Tetrahedrons were produced in two sizes: large - for milk and kefir, smaller - for cream. In fairness, it should be mentioned that the pyramid-shaped container was not a purely Soviet invention. It was licked off from Tetra Pak's Swedish packaging. Be that as it may, the pyramid-shaped container has earned itself resounding fame in the USSR, not only because of its bizarre shape, but also for practical reasons. By cutting off the top of the triangular bag, it could be placed on the table without worrying about spilling milk.
The boys did not throw out the empty triangular bags. They were laid on the floor and kicked with all their strength - with a successful blow, a rather loud bang occurred, which spread throughout the school and frightened the girls. If you didn’t completely drink the milk, then when you clap, the milk drops scattered in all directions, which was also fun. And also, milk tetrahedrons were taken to the trading floor in special hexagonal aluminum or plastic pallets, which folk craftsmen used to make cases for music speakers. sharikowa
+ FRIENDS
Everyone whose childhood was during the existence of the USSR undoubtedly remembers Indian tea with an elephant. After the collapse of the Soviet Union, this tea for a long time disappeared from sight, but later began to appear, along with other "nostalgic" products of that period.
After a long break, I first saw him in GUM in Gastronome No.1, where I often look for my favorite pistachio tartlet with raspberries and strawberries.
Immediately struck, a familiar yellow pack with an elephant, but upon closer examination, doubts arose because "those" packs were of course made of cheaper cardboard, and the elephant, as far as I remember, was not red, but gray (or blue) ... By the way, there were two types of packaging on sale: square, smaller and rectangular, larger. The price, respectively, also varied 75 kopecks and 95 kopecks.
This tea was in short supply and just like that, in every store it did not lie on the shelves. Perhaps because of this, he seemed so tasty, against the background of very ugly teas "from a broom" and "hay" that were sold more freely and of course were inferior to him in taste. But I think that to us today, that tea from childhood would no longer seem so ideal. After all, we have the opportunity to buy really good tea.
But of course I bought the pack. Paid about 90 rubles, it seems to me. In other places, it may be sold cheaper, but I met him at GUM.
I really like the packaging design. There is something attractive and dear in him. The same longing for childhood, probably. I even like the very presence of this pack in my kitchen. You open the cabinet, and there is a familiar pack of tea with an elephant ...
But I was haunted by the memory that the elephant in my childhood was gray (blue). I went online and realized that I was not mistaken. I already wanted to express my "fi" to the manufacturer, but having looked at their website I realized that with today's variety of teas, they simply could not produce only one type of tea, so they already have 5 elephants of different colors:
Red, blue, gray are Indian tea; and also purple and brown are complex - this is Ceylon tea.
There is also picketed tea and soft-packaged tea. Neither one nor the other interested me because they were simply not in my childhood. And the main motivator for the purchase was precisely the nostalgic moment.
The packaging is simply sealed, inside the tea is additionally packed in parchment. Now, this is somehow not customary, because most teas are packed additionally in foil paper or something shiny. And here is a pleasantly rustling parchment paper, which, by the way, is not glued in any way. You just need to unfold it and you can get to tea.
The tea looks very ordinary, no frills. Tea leaves are black, medium in size, closer to small. I did not find foreign inclusions, debris and sticks. Tea aroma, but not strong.
There is a brewing method on the package, but everyone already knows what's what and everyone does not care, I think, does their own thing. I brewed in a spoon with a mesh, as well as in a glass teapot BODUM.
Tea is brewed much faster than indicated, but for a brighter taste, it is better to infuse it a little, though. Otherwise, only the color will turn out, not the taste.
Well, the tea is brewed and you can taste it. Of course, I was expecting some kind of explosion of memories, but it did not follow. Tea is like tea. Nothing special. My attitude towards him is completely neutral. Its color, aroma and taste are not bad, but they do not cause any particular delight in me. The taste is slightly tart, moderately rich, the aroma is ordinary tea. The tea is not bad, but if it were not for the box, I would not have selected it and remembered it.
Output:
Indian tea That one is not bad and I can recommend it, but I have no enthusiasm. An ordinary tea in an interesting, nostalgic box. I want to try all the other elephants produced by this company, suddenly the very one lurked in one of them ...
Beloved all over the world, black tea is an infusion of tea tree leaves, which are harvested and then processed according to a certain technology. The leader in the production of this product is China, followed by India. Indian tea is made from chopped leaves, the rest is produced in granular. The varieties are blended and sold inexpensive cupped teas for general consumption. The best tea in India is considered to be alpine whole leaf tea. Sorts of such teas are elite and highly appreciated by fans of the drink.
The history of Indian tea begins in the northern regions of ancient India. Fancy tea trees grew on the slopes of the Himalayan mountains, their leaves were collected and used by residents for medicinal purposes. The healing properties of the tea tree were highly appreciated and sung in the ancient Indian epic Ramayana. Mass consumption and cultivation of Indian tea began only in the first half of the 19th century, thanks to the English traders from the "East India Campaign". They smuggled some tea bushes out of China and transplanted them in India.
Tea production began in the eastern Indian state of Assam thanks to the English official Robert the Bruce. He discovered in 1823 tea bushes that had grown to the size of trees and ordered the seeds of Chinese varieties to be planted in this place. And already in 1838 the first large batch of tea was sent to England. The British fell in love with Indian tea, and it was decided to establish an industrial production of the product. For this, large-scale deforestation in the jungle was carried out and extended tea plantations were planted. By the beginning of the 20th century, India had become the largest producer and supplier of tea in the world market, and has recently lost its leading position to China.
Black Indian Tea Harvesting Methods
Tea plantations are located at an altitude of more than 2 thousand meters above sea level in the form of terraces encircling mountain slopes. Tea is harvested in two ways: manually and using specialized machines for pruning tea bushes.
The first method is very laborious, only women collect tea by hand, early in the morning. They pick off the two upper leaves from the bush, sometimes collect flower buds and buds. The most valuable is tea, the leaves and buds of which are least susceptible to damage. Rough men's fingers can severely damage delicate leaves, because of this, the quality is noticeably reduced, and the product drops in price.
The mechanical method is intended for picking low grades of tea, since coarse machine pruning damages the leaves and can cut old dry leaves and branches together with young ones. This method greatly speeds up and simplifies the tea assembly process. It is widely used on an industrial scale.
Where does Indian tea grow?
More than half of India's tea production is grown in the state of Assam. It is here that high-mountain plantations are set up, where the most elite varieties of tea grow. There are numerous lowland plantations that grow medium and lower grades of tea. The second largest center for the production of tea products is the province of Darjeeling, located in the northern part of India high in the Himalayas. The climatic conditions of this region have a beneficial effect on the growth and taste of tea bushes.
From the end of the 20th century, tea cultivation began in the southern regions of the Indian peninsula - Nilgiri and Sikkim. Tea from these provinces is highly regarded in the world market. Along with India, tea production is widespread in the island of Ceylon (Sri Lanka). Ceylon tea became famous thanks to Sir Thomas Lipton, a British entrepreneur. Knowing the British commitment to tea, he bought out plantations in Sri Lanka and founded the Lipton Company. Tea under this brand is sold all over the world to this day.
Hindus have come to love this great drink, so a significant amount of tea produced ends up in their homeland, India, while the indigenous inhabitants of Ceylon mostly export it.
Indian teas
- "Darjeeling" - grown from Chinese varieties and is the most expensive Indian tea. After fermentation, dry, it takes on a maroon color. "Darjeeling" is manufactured according to Chinese technologies. The quality depends on the time of harvest (valuable tea is harvested in spring). After brewing, the color of the drink becomes amber, and the taste is filled with fruity notes.
- "Assam" - is grown from local tea bushes, but using the same technologies as Darjeeling. It has a tart taste and golden color. It is not mixed with other species and an excellent product of the highest quality is obtained.
- "Nilgiri" and "Sikkim" - high-mountain elite varieties, are considered one of the most expensive in the world. "Nilgiri" has a bright color, piquant taste and delicate aroma. Sikkim tea resembles Darjeeling, but with a floral scent and a pleasant aftertaste.
- "Ceylon" tea also belongs to Indian, it is not so bitter. The drink has a tart taste, and after drinking tea, a pleasant citrus aftertaste remains. Island tea is produced homogeneous, not mixed with other varieties.
Indian green tea
In India, black tea is grown, Indian green tea is significantly inferior in its taste to Chinese, therefore its production is not so large-scale. Gourmets value Darjeeling green tea; when brewed, its taste resembles the taste of Darjeeling black tea. When brewed firmly, it turns out to be a little spicy, acquires a slight bitterness and perfectly refreshes the body.
Indian tea in the USSR
Thanks to the friendship between the USSR and India, black Indian tea was dearly loved by the Soviet people. Unlike Georgian and Krasnodar tea, Indian tea had a richer, brighter taste and subtlest aroma.
Due to the total shortage of products, it was difficult to "get" good tea. One of the more or less accessible types of Indian tea in the USSR was "Tea with an Elephant" (produced in packs with a painted elephant). This tea was a blend of Indian and Georgian varieties, sometimes diluted with Madagascar and Ceylon tea.
Tea with an elephant is one of the symbols of the Soviet era and still evokes a slight nostalgia to this day. In Russia, "The Same Tea" is sold, which in composition and design is similar to the tea produced in the Soviet Union.
Tea drinking culture in India
The love of drinking tea with milk went to the Indians from the British, and the brewing method has undergone changes taking into account the exotic taste preferences of the local population. This drink has long become national: it is drunk in all parts of India. There is no specific recipe for making tea in Indian, because each family has its own traditions and keeps its secrets of preparation. The main ingredients are black tea, buffalo milk, salt and sugar. Real Indian tea is prepared in front of visitors in numerous cafes and roadside shops. Hot boiled milk is added to the strong tea leaves and skillfully poured from glass to glass at a high altitude until a thick foam forms. They drink this tea with milk and spices in small portions. Half a glass or a cup is enough, and the charge of vivacity will last for a long time.
In India, they love to drink spicy masala tea, which is prepared according to the same recipe, but various spices are added to the composition. For vivacity add ginger, cardamom, cloves and a little nutmeg. But cinnamon, saffron, lemon balm or mint, on the contrary, perfectly calm the nerves and improve sleep. Indian masala tea will be highly appreciated by lovers of spicy, exotic drinks.
Useful properties of Indian tea
When consumed in moderation, Indian tea is a true health elixir. It is packed with vitamins, minerals, essential oils and other beneficial elements. Tea strengthens the circulatory system and has a beneficial effect on the work of the heart. Thanks to the tannin and caffeine it contains, it is an invigorating drink and activates the digestive tract. Stimulates metabolism in the body, strengthens the immune system, increases efficiency and mental activity.
Drinking two to three cups of the drink daily reduces the risk of diabetes mellitus and prevents stroke. Choose your favorite tea and enjoy your favorite drink. It is so pleasant on cold winter evenings to dream of distant and hot India over a cup of hot fragrant tea.