Tibetan tea N' Tsampa

Tibetan tea

Traditionally, first we boil water and then add tea leaves in the boiling water and keep it for 1/2 minutes.

then pour it into the pot.  Then put the tea into Chandong, a traditional Tibetan churn

and later put butter, mink and salt into it. Next, churn all the ingredient dozens of times with Chandong. Finally put the butter tea into the pot to serve. Tibetan tea is ready.

• Tibetan Tsampa

Tsampa is one of the main cuisines in Tibet.
The most important crop in Tibet is barley.  Flour milled from roasted barley, called Tsampa, has been the main basic demand of Tibetan food for centuries.

• The combination

Tsampa normally is eaten with tea. First we put butter tea inside the bowl and then add Tsampa flour into it. Later we use our fingers to knead Tsampa dough.

 Finally, you are ready to enjoy it. The calorie-rich Tsampa can provide the sufficient protein, fat and carbohydrate and other nutrition for Tibetans and the rich vitamin in tea leaves work really well in necessary nutrition and mineral for a healthy body. So both Tibetan tea and Tsampa play a vital source of energy for survival in cold and high altitude of Tibetan.