Ghee, tea or brick tea, salt

Ghee tea practice:

Method 1

Brick tea is solid, you need to use a knife to cut, such as machetes, etc., you have to cut hard.

Pot with 300 ml of water to boil, add 3 to 5 grams of crushed brick tea, boil until the tea turns black off the heat.

After the tea has changed color, add 0.5 grams of salt. You can also add more salt on cold days.

Add 2 grams of ghee (about two-thirds of a tablespoon).

Water is filled through a tea strainer into a teapot and set aside. It is usually served in small teacups.

Method 2

The milk is heated and then poured into a large wooden bucket called a "sherdung" (4 feet high and about a foot in diameter) and pumped up and down.

Hundreds of times back and forth, stirring the oil and water separation, the top of a layer of lake-yellow fat, scoop it up, into the skin pocket, cooled into ghee.

The production of ghee tea, tea or brick tea first water long boiled into a thick juice. Then pour the tea into the ghee tea bucket.

Then into the ghee and salt, force the tea bucket up and down back and forth dozens of times, stirring the oil and tea blend, and then poured into the pot to heat up, will become a fragrant and delicious ghee tea.

Ghee tea has a variety of methods, generally is the first boil after boiling, that is, first in the teapot or pot add cold water, into the right amount of brick tea or tuo tea after the cover to boil, and then slow simmering over a small fire until the tea was dark brown, the mouth is not bitter for the best. In this boiled strong tea into a little salt, made of salty tea. Such as into a tea bowl and then add a piece of ghee, so that it dissolves in the tea. It became the simplest ghee tea. But the more orthodox practice is: to cook a good strong tea filtered tea leaves, poured into the special ghee tea with ghee tea barrel (which is common in the Tibetan masses home is also a must-have a living tool, by the barrel and stirrer two parts. The barrel barrel with wooden boards surrounded by the same upper and lower caliber, outside the hoop to the copper skin, the upper and lower ends of the copper to do lace, looks beautiful and generous.

The stirrer is smaller than the mouth of the brief on a round wooden board than the barrel slightly higher than the wooden handle constitute a round wooden board with four holes about 4 cm in diameter, stirring, liquid and gas can flow up and down. 21st century, in the city and some other conditions of the Tibetan people's homes, it is more often the use of electric stirrer, not only convenient, but also clean and hygienic), and then add the ghee.