Tibetan tea

Tibetan tea

　　Tea is deeply loved by the Tibetan people, earning them the reputation of being a "nation that loves drinking tea." Just as fish cannot live without water, Tibetans cannot live without tea — a true reflection of the inseparable bond between the Tibetan people and tea, and a testament to the special place tea holds in their lives. In Tibet, tea is processed into many different varieties, the most common being butter tea, sweet tea, and plain tea. On the Roof of the World, whether you’re starving or exhausted, a bowl of butter tea will instantly invigorate you, filling you with energy and vitality. Especially during the fierce winter storms when the wind howls and water turns to ice, just a few cups of butter tea can make you feel warm all over, helping you endure even the coldest days. Some even say that when you're feeling unwell or bedridden, a bowl of strong tea can detoxify, cure illness, and ward off evil. When ascending to the plateau from lower altitudes, the razor-sharp winds often leave your skin cracked and chapped, and severe altitude sickness may bring dizziness, shortness of breath, palpitations, and nausea. In such situations, fellow Tibetans will advise you to drink a few cups of butter tea — gradually, all discomfort will fade away. This is the magic of butter tea.

　　Tibetans generally use large-leaf tea and brick tea. In the Amdo Tibetan region, large-leaf tea is more commonly consumed, but brick tea from Yiyang, Hunan, is also popular. Brick tea is rectangular in shape and comes in varying weights, some as heavy as two kilograms. Its most notable feature is its suitability for long-distance transport and portability. To judge its quality, look at the coarseness and thickness of its surface — the finer and harder, the better. Also, check the amount of golden buds shining in the middle. When brewing, first add cold water to the pot, put in an appropriate amount of tea leaves, cover, and bring to a boil, then simmer over low heat. The best tea has a deep brown color and a slightly astringent but not bitter taste. "Tea without salt is like water," so salt is added to most Tibetan tea. This is plain tea, the most common type. There are also several unique brewing methods: The first involves adding herbs such as amomum fruit, ginger slices, and Sichuan peppercorns to the tea while boiling. This tea helps treat colds and headaches and tastes delicious. The second method uses a delicate, medicinal-tasting herb leaf (shaped like willow leaves), which is fried until yellow and then added to the tea and boiled for a long time. Known as "jinjie tea," it is said to relieve colds and headaches. The third is milk tea, made by heating fresh milk with already brewed tea. It has a sweet and fresh flavor and helps replenish nutrition. The fourth involves adding brown sugar to the tea, which is particularly beneficial for new mothers. And then there’s the most representative of all — butter tea. Butter is made from the crude cream extracted from milk. Normally, oil and water don’t mix, but Tibetans ingeniously whisk them together repeatedly, creating a perfect emulsion — making it the ideal drink for the plateau. Its enticing aroma and smooth texture are beloved not only by Tibetans but also by many who have tried it.