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Buttered tea

(Summary description)Tibetans like butter tea. There is a folk love story about the origin of butter tea. Legend has it that there were two tribes in Tibet who had been wronged by armed struggle. Mei Mei-tso, the daughter of the tribal chieftain, fell in love with Wen Dunba, the son of the angry chieftain in labor. But because of the enmity between the two tribes, the chieftain of the tribe killed Wen Dunba. When the cremation ceremony was held for Wen Dunba, Mei Mei-tso jumped into the sea of fire and died. After the death of both sides, Mei Mei Tsuo went to the mainland to become tea on tea trees, and Wendunba to Qiangtang to become salt in salt lakes. Whenever Tibetans beat butter tea, tea and salt meet again. This story, triggered by tea customs, has a strong artistic appeal.

Buttered tea

(Summary description)Tibetans like butter tea. There is a folk love story about the origin of butter tea. Legend has it that there were two tribes in Tibet who had been wronged by armed struggle. Mei Mei-tso, the daughter of the tribal chieftain, fell in love with Wen Dunba, the son of the angry chieftain in labor. But because of the enmity between the two tribes, the chieftain of the tribe killed Wen Dunba. When the cremation ceremony was held for Wen Dunba, Mei Mei-tso jumped into the sea of fire and died. After the death of both sides, Mei Mei Tsuo went to the mainland to become tea on tea trees, and Wendunba to Qiangtang to become salt in salt lakes. Whenever Tibetans beat butter tea, tea and salt meet again. This story, triggered by tea customs, has a strong artistic appeal.


Tibetans like butter tea. There is a folk love story about the origin of butter tea. Legend has it that there were two tribes in Tibet who had been wronged by armed struggle. Mei Mei-tso, the daughter of the tribal chieftain, fell in love with Wen Dunba, the son of the angry chieftain in labor. But because of the enmity between the two tribes, the chieftain of the tribe killed Wen Dunba. When the cremation ceremony was held for Wen Dunba, Mei Mei-tso jumped into the sea of fire and died. After the death of both sides, Mei Mei Tsuo went to the mainland to become tea on tea trees, and Wendunba to Qiangtang to become salt in salt lakes. Whenever Tibetans beat butter tea, tea and salt meet again. This story, triggered by tea customs, has a strong artistic appeal.

Butter herdsmen's traditional method of extracting butter is to heat milk from cattle and sheep and pour it into a special barrel (this barrel is called "Snow Dong" locally. It is used to extract butter, about 4 feet high and about 1 feet in diameter). Then they use special butter utensils to pump up and down the butter vigorously and back hundreds of times. Secondly, whisk the cream to moisture.

Method of production:

First, the milk is heated and then poured into a large wooden barrel called "Snow Dong" (about 4 feet high and 1 feet in diameter) and beaten up and down vigorously.

Hundreds of times, stirred oil and water separated, and a layer of Lake yellow fat floated on it, scooped it up, poured it into leather pockets, and cooled it into butter.

When making butter tea, first boil tea or brick tea into thick juice with water for a long time. Then pour the tea into the butter bucket.

Then put in the butter and salt, pull the teapot up and down for dozens of times, stir the camellia blend, and then pour into the pot to heat, it will become a delicious butter tea.

Butter tea has a variety of methods, generally boiled after boiling, that is, first add cold water in the teapot or pot, put in a proper amount of brick tea or Tuo tea, then cover and boil, then slowly boil with small fire until the tea is dark brown, the best entrance is not bitter. Salt tea is made by adding a little salt to the boiled strong tea. For example, add a piece of butter to the tea bowl to melt it in the tea. It became the simplest buttered tea. But the more orthodox way is to filter out the tea and pour it into the butter teapot specially for beating butter tea. (This is a common and necessary tool for people in Tibetan areas, which consists of barrel and mixer. The barrel is surrounded by wooden boards with the same diameters. The outer hoop is made of copper skin. The upper and lower ends are laced with copper, which is exquisite and generous.

The agitator is made up of a wooden handle slightly higher than the barrel on a round board with a smaller opening. There are four small holes about 4cm in diameter on the board. When agitating, liquid and gas can flow up and down. Since the 21st century, in cities and other Tibetan families where conditions permit, electric stirrers have been used more frequently, which are convenient, fast, clean and hygienic, plus butter.


Butter tea is an indispensable daily drink for Tibetan people. It is necessary for Tibetan plateau life. Firstly, it can cure altitude reaction, secondly, it can prevent lip burst due to dry weather, and thirdly, it can play a good role in cold resistance. When it's cold, you can drive away the cold. When you eat meat, you can get bored. When you're hungry, you can get hungry. When you're tired, you can get tired. When you're sleepy, you can wake up. Tea contains vitamins, which can alleviate the damage caused by lack of vegetables in plateau. The color of butter tea is similar to that of strong cocoa tea. After drinking a cup of tea, the tea is very fragrant and creamy, with a special aftertaste.

Because brick tea contains more tannic acid, stimulates gastrointestinal peristalsis and accelerates digestion, it is very hungry to drink it alone. It must add butter or milk butter tea with very high calories, pure and delicious, take a mouthful, refreshing and refreshing. It has a strong milk flavor, but it is really a good thing to supplement physical strength.

More than a thousand years ago, Yutuo Yundan Gongbu, a Tibetan medical scientist, discussed the nutritional effect of butter on human body in his Four Medical Codes. "Fresh butter is cool and strong, has lustre power and eliminates Chiba fever." That is to say, fresh butter moistens blood, is energetic, keeps skin from cracking, and treats mucus and fever. Disease. It is believed that butter can "increase intelligence and heat power", "prolong life by a thousand kinds of utility" and "promote physical strength and prolong life", "people depend on oil in their daily diet, and their internal heat supply and viscera can be cleaned. Physical constitution is to invigorate strength and increase facial appearance. Five senses are strong and long-lived until one hundred years. Tibetan medicine believes that in the cold and anoxic environment, drinking more butter tea can strengthen the body, increase semen, moisturize the intestines and stomach, and the spleen temperature, moisturize the color and energy. Butter tea can produce very high calories, after drinking can resist the cold, is very suitable for a drink in cold areas.

The tea juice in butter tea is very strong. It has the functions of promoting body fluid to quench thirst, refreshing the mind, preventing arteriosclerosis, resisting aging and preventing cancer, and so on. The aromatic substances in tea can also dissolve fat and help digestion, especially Tibetans living in pastoral areas of Tibet plateau, lack fresh vegetables and fruits, staple food cattle and mutton. Because of hypoxia, people in alpine areas urinate twice as much as people in plain areas. Therefore, they only rely on tea to maintain water balance and normal metabolism, and tea can supplement the deficient vitamins. Beef and mutton belong to acidic food, which will produce a certain amount of hydrogen ion after digestion by human body. It will make human blood acidic, appearing symptoms such as excessive acid in stomach, constipation and fatigue. After drinking a lot of tea, a certain amount of hydroxide ion can be produced in human body, which can make human body acidic.

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