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Butter tea, also known as Bho jha (Tibetan: བོད་ཇ་, Wylie: bod ja, "Tibetan tea"), cha süma (Tibetan: ཇ་སྲུབ་མ་, Wylie: ja srub ma, "churned tea", Mandarin Chinese: sūyóu chá (酥 油 茶), su ja (Tibetan: སུ་ཇ, Wylie: Suja, "churned tea") in Dzongkha, Cha Su-kan or "gur gur cha" in the Ladakhi language and Su Chya or Phe Chya in the Sherpa language ...
The Dongmo is a tea-mixing cylinder used for making Tibetan butter tea. It usually has a volume of around 4 litres and is made from wood ornamented with brass. A whisk is placed in a hole on the top of the Dongmo and, with 15-20 vertical movements, the butter tea emulsifies. [7]
Tibetan tea (Chinese: 藏茶) is a post-fermented tea that originated in Yaan. It has been long been traded as a tea brick between China and Tibet. The tea is packed in Kangting and shipped over the caravan routes by yak. [1] The writer Keith Souter called Tibeti "a famous Tibetan tea, which can be made into tea bricks". [2]
Butter tea perfectly fits the needs of the human body in these high altitudes [citation needed] as it contains butter (protein and fat), milk (protein, fat and calcium), salt and tea. Tibetan cuisine contains a wide variety of dishes. The most famous are Momos (Tibetan dumplings). Balep is Tibetan bread eaten for breakfast and lunch. There many ...
[91] [92] Romesh Ram Gour invented the seven-layer tea after discovering that different tea leaves have different densities. [93] [92] Each layer contrasts in color and taste, ranging from syrupy sweet to spicy clove. The result is an alternating dark/light band pattern throughout the drink, giving the tea its name.
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Tsampa or Tsamba (Tibetan: རྩམ་པ་, Wylie: rtsam pa; Chinese: 糌粑; pinyin: zānbā) is a Tibetan and Himalayan staple foodstuff, it is also prominent in parts of northern Nepal. It is a glutinous meal made from roasted flour , usually barley flour and sometimes also wheat flour and flour prepared from tree peony seeds.
The resulting concentrated tea infusion is then mixed with butter, cream or milk and a little salt to make butter tea, a staple of Tibetan cuisine. [1] The tea mixed with tsampa is called Pah. Individual portions of the mixture are kneaded in a small bowl, formed into balls and eaten.