Buttered tea is a drink for Tibetans. It is usually eaten with the staple food. Butter tea is made from butter and strong tea. The method is to put a proper amount of ghee in a special bucket, add salt, then pour in the boiled strong tea juice and mash it with a wooden handle until the ghee and tea juice are dissolved into one, which becomes our butter tea.

The tea juice in butter tea is very strong, which has the functions of promoting fluid production, quenching thirst, refreshing, preventing arteriosclerosis, resisting aging and resisting cancer. Aromatic substances in tea can also dissolve fat and help digestion, especially for Tibetans living in pastoral areas on the Qinghai-Tibet Plateau, who lack fresh vegetables and fruits and feed on beef and mutton. Due to lack of oxygen, people in cold areas urinate twice as much as those in plain areas. Therefore, they only rely on drinking tea to maintain water balance and normal metabolism, and drinking tea can supplement the deficiency of vitamins. Beef and mutton are acidic foods, which will produce a certain amount of hydrogen ions after being digested by human body, making human blood acidic and causing symptoms such as hyperacidity, constipation and fatigue. After drinking a lot of tea, a certain amount of hydroxyl ions can be produced in the human body, which can maintain the acid-base balance in the human body. Therefore, Tibetan people drink ghee and tea together, providing themselves with a simple and effective method of disease prevention and health care.

What is buttered tea is introduced above. We know that butter and strong tea juice are needed to make butter tea. The combination of the two has become our nutritious butter tea, which can quench thirst and refresh, prevent arteriosclerosis, prevent aging and prevent cancer.