Butter tea is an indispensible part of Tibetan
life. Before work, a Tibetan will down several bowlfuls of
this tangy beverage, and it is always served to guests. To
prepare butter tea, a little freshly-brewed brick tea with
the tea leaves removed, a lump of butter and a pinch of salt
are put into the wooden "tea churn" with some boiling
water and then churned for a minute or so until the tea is
well mixed. The resulting liquid is poured into a kettle,
heated and then served. Tea-churning is a daily ritual. When
prepared, the tea is transferred to a kettle to be kept warm
over the fire.
Tools used to make tea.
Since butter is the main ingredient butter
tea is a very warming drink and a good antidote to the cold,
so it is especially suited to high altitudes. According to
the Tibetan custom, butter tea is drunk in separate sips,
and after each sip the host refills the bowl to the brim.
Thus the guest never drains his bowl yet it is constantly
topped up. If the visitor does not wish to drink, the best
thing to do is leave the tea untouched until the time comes
to leave and then drain the bowl. In this way etiquette is
observed and the host will not be offended.
