Tibetan Drinks - Tea

It is said that tea was introduced to Tibet as trousseau by Wen Cheng princess. As an ancient ethnic with long history, the custom of Tibetan drinks is unique. Buttered tea is an ethical nutritious drink of Tibet. It enjoys widespread renown for its unique trophism and Ripping Method, which forms the specialty of plateau tea culture.

Function of Tibetan Tea

The tea culture on Tibetan plateau has at least 1000 years history. In Tibet, people called tea as “Jia” before Tang Dynasty, which was the transliteration of tea plant. It functions well on help to digest, quench the thirst, reduce greasiness, etc. For people live on the low oxygen content and dry plateau whose staple food are meat, butter and zanba, they could not live without tea.

Tea Set

Tea sets of Tibetans are various. Porcelain tea cups are called “Geyu”; silvern tea cups care called “Ebo”; jade tea cups are called “Yandchi” and wood tea cups are called “Xingpo” in Tibet. According to the tradition of Tibet, the most often used cup is wood tea cup. They are usually made of birch and miscellaneous tree. Drinking tea with wood tea cup keeps lips from getting scalded, make your tea more delicious and it is convenient to carry.

Etiquette of Serving Tea

Serving tea is an important etiquette for seeing off among Tibetan people. Serving a cup of tea to your relatives and friends means wishing them be safe throughout the journey. You can often see people carrying thermos bottle filled with buttered tea or sweet tea and seeing their friends or relatives off at the village entrance, bus station, train station or airport. When someone have new-born babies, friends and relatives will bring buttered tea to extend their congratulations to the host. If it is a baby boy, they should go on the second day after the birthday; if it is a baby girl, they should go on the fourth day. When visit a sick person, you should take a bottle of tasty buttered tea or sweet tea. The patients will feel a great comfort to receive the tea.