Tibetan Buttered Tea is a kind of beverage for Tibetans. Tibetan people like drunking tea as well as Han people. The buttered tea’s flavor is quite different than that of other kinds of tea in China. It has its typical taste, and making method. Tibetans even drink it as one of the main food in daily life.
How to Make Buttered Tea
1. Boil the block tea well.
2. Put butter, which refined from yak milk, in the tea. Pour them into a long and thin barrel, and whipping with a splash bar to make it became emulsion. The other method is putting butter and tea in a budget, and then fastens the pocket mouth, and beat with a stick.
Butter Tea Ingredient List
Water
Plain black tea (in bags or loose)
1/4 teaspoon salt
2 tablespoons butter
1/2 cup milk or 1 teaspoon milk powder
Materials: One churn, blender, or large drink container with a tight lid.
As block tea contains lots of tannic acid which could stimulus gastrointestinal peristalsis and fasten digest, it is easy to feel hungry when drinking it alone. So, the tea should add milk or butter in it.
Tibetan Buttered tea contains high hit and is sweet and tasty. Just one sip will make you feel fresh and full of spirit.
How to Drink Tibetan Buttered Tea
You could drink it alone, or put Zanba in it and eat together.
Tibetans drinking buttered do not drink it over in one sip. They add tea to the cup when drinking it. So their guest always hold a cup with full buttered tea.
Function of Tibetan Buttered Tea
1. Ease plateau reaction
2. Preventing chapped lips
3. Make you feel warm, keep out of the cold.
Etiquette
Tibetan buttered tea is commonly used to entertain guests, and when they drink tea, there is a set of etiquette. When the guest is sitting in the Tibetan square table, then host takes a wooden bowl (or cups) on the front of the guests. Then the host (or housewife) lift up the buttered teapot (commonly use thermos bottle instead of teapot in the 21st century) and shake it and then fill a full bowl of tea for guests.
Guest can chat to host first and do not drink the tea immediately, waiting for the host bring up the teapot again and stand in the front of the guests, then guests can take up the bowl and blow gently to separate the float upon the tea, then sip on a bite and praise: "This buttered tea is very good, oil and tea are inseparable." The guest put the bowl back to the table, and host can fill again. In this way, fill and drink repeatedly. If you don't want to drink, don't touch it; if you drink a half and don't want to drink more, after the bowl is filled, you just lay it there. When guests leave, they can drink a little, but cannot drink to the lees. In this way is accord with habits of the Tibetan custom and politeness.
Ask a Question
