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The tea is then strained through a horse-hair or reed colander into a wooden butter churn, and a large lump of butter is added. This is then churned until the tea reaches the proper consistency and transferred to copper pots that sit on a brazier to keep them warm.
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]
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.
While traditional tsampa is prepared with tea, sometimes water or beer is used in its place. It may also be prepared as a porridge which is called a "jham-thoo" which is usually sweet and nutty and prepared with Tibetan cheese, butter, tea and sugar. Tsampa is also prepared in a congee with lamb or yak stock to make a congee which is called ...
Monk from Tashilhunpo pouring butter tea Thukpa is a Tibetan delicacy. ... 2005 roughly corresponds to the (female) Wood-Rooster year of the 17th cycle, and 2008 ...
Yak butter tea is a daily staple dish throughout the Himalaya region and is usually made with yak butter, tea, salt and water churned into a froth. It is the Tibetan national beverage, with Tibetans drinking upwards of sixty small cups a day for hydration and nutrition needed in cold high altitudes. [ 6 ]
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These are: The pulu blanket, Minzholin Tibetan incense and knitted products (of Zhanang County), bagdion apron (of Gonggar County), bracelets, necklaces, incense burner of Qonggyai, carpets and butter bottles of Qusum, popular stone utensils of Zaga and Sangri, Cona handcrafted wooden bowls, butter tea Cup of Jiyayu, knife of Lhunzi (gilded ...
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