Tibetan Beverages

 Beverages

Tibetan kitchen items. Note the small size of the butter churn, with shoulder strap, suitable for nomadic life.

Most Tibetans drink many cups of yak butter tea each day. Jasmine tea is also sometimes available.

"Brick tea is made by methods only distantly related to those employed in China or Ceylon. When the water boils, a great handful of the stuff is crumbled into it and allowed to stew for between five and ten minutes, until the whole infusion is so opaque that it looks almost black. At this stage a pinch of salt is added; the Tibetans always put salt, never sugar, in their tea. I have been told that they sometimes add a little soda^{[disambiguation needed]}, in order to give the beverage a pinkish tinge, but I never saw this done in Sikang. They very seldom, on the other hand, drink tea without butter in it. If you are at home, you empty the saucepan into a big wooden churn, straining the tea through a colander made of reed or horsehair. Then you drop a large lump of butter into it, and, after being vigorously stirred, this brew is transferred to a huge copper teapot and put on a brazier to keep it hot. When you are traveling, you do not normally take a churn with you, so everyone fills his wooden bowl with tea, scoops a piece of butter out of a basket, puts it in the bowl, stirs the mixture gently with his finger, and, finally, drinks the tea." Alcoholic beverages include:

·        Chang, a beer usually made from barley

·        Pinjopo, a rice wine

·        Ara, distilled or fermented grain alcohol

Tibetan bowls and spoons, Field Museum