Dagu Glacier (达谷冰川)
Yak butter tea (酥油茶) is a drink of the Tibetans and Chinese minorities in southwestern China. It is also consumed in Bhutan. Made from tea leaves, yak butter, and the optional salt, drinking butter tea is a regular part of Tibetan life. Since butter is the main ingredient, this tea provides plenty of caloric energy and is particularly suited to high altitudes. It is said that the butter may also help prevent chapped lips.
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; rather, it is constantly topped off. 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.
Sichuan (四川), China (中国)
April 2013Yak butter tea (酥油茶) is a drink of the Tibetans and Chinese minorities in southwestern China. It is also consumed in Bhutan. Made from tea leaves, yak butter, and the optional salt, drinking butter tea is a regular part of Tibetan life. Since butter is the main ingredient, this tea provides plenty of caloric energy and is particularly suited to high altitudes. It is said that the butter may also help prevent chapped lips.
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; rather, it is constantly topped off. 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.
Hot tea cooking on a wood-fire indoor stove.
A warm respite for the near-zero spring temperatures outisde...
What Merlion Wayfarer ate was the staple food of shepherds who are often out the whole day with their herds of goats or yaks.
Tsampa (糌粑) is a Tibetan staple foodstuff, particularly prominent in the central part of Tibet and southwestern China. Made of roasted flour, usually barley flour and sometimes also wheat flour, it is usually mixed with the Tibetan butter tea. Butter tea is also used for eating tsampa by pouring onto it, or dipping the tsampa into it, and mixing well.
The bowls with the tsampa (the beige powder), a lot of sugar and a slice of yak butter...
Early each morning, each shepherd would bring the tsampa with them, together with their tea in a flask. When it is time for a meal, the tsampa is mixed with the butter tea and kneaded into a dough or paste. A huge dollop of sugar is often added.
Tour Guide E and the lady of the house serves us piping hot tea...
Bowls in various stages of mixing...
[YouTube Video] This is how it's done:
The end result looks and tastes like sesame paste (芝麻糊). The yak butter tea is like a mild version of English Breakfast Tea with sugar and fresh milk. Despite being made with curdled milk, there is no trace of a cheesy nor buttery taste. Drunk by itself, the warmth of the tea is a welcome respite from the icy highland chill.
Sources
- "Butter tea". Wikipedia. Retrieved from http://en.wikipedia.org/wiki/Butter_tea (08 April 2013).
- "Tsampa". Wikipedia. Retrieved from http://en.wikipedia.org/wiki/Tsampa (08 April 2013).
