Ad
related to: butter tea brick
Search results
Results From The WOW.Com Content Network
Butter tea churns, Sera Monastery, Tibet Pu-erh tea brick with Chinese characters molded on top. The highest quality of butter tea is made by boiling pu-erh tea leaves in water for half a day, achieving a dark brown color. It is then skimmed, and poured into a cylinder with fresh yak butter and salt which is then shaken.
Tea brick, on display at Old Fort Erie Porters laden with "brick tea" in a 1908 photo by Ernest Henry "Chinese" Wilson, an explorer botanist. In ancient China, compressed teas were usually made with thoroughly dried and ground tea leaves that were pressed into various bricks or other shapes, although partially dried and whole leaves were also used.
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]
Traditionally, the drink is made with domestic brick tea and yak's milk, then mixed in a churn for several minutes. Using generic black tea, milk, and butter and shaking or blending work well too, although the unique taste of yak milk is difficult to replicate. (see recipe) Tibet tea drinking has many rules.
Discover the latest breaking news in the U.S. and around the world — politics, weather, entertainment, lifestyle, finance, sports and much more.
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]
China's national minority cultures have their own tea customs. In the words of Li Xiousong, "The Tibetans put tea before food." [24] A gift of brick tea is considered the most valuable gift. They give butter tea to the most distinguished guests, salt tea to regular guests, and plain tea to people of Han nationality. [24]
Later, in Ladakh, eastern Kashmir, hot spring soda crystals were used in local butter tea, or gur gur cha. Residents of Kashmir Valley adopted the practice from Ladakh, importing soda (called phul) from them and brick tea from Lhasa, then replacing yak butter with milk and cream to fit local tastes. [1]