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Several Tibetan tea way

Most of the Tibetans drink tea and brick tea for large.

Most of the Tibetans drink tea and brick tea for large. Tea, the first in the pot add cold water, adequate input boil tea, and then the temperature Yong Xiaohuo. When the vast majority of Tibetans drink tea to join the appropriate amount of salt, Qing-Cha What is the most common kind. There are also several special Zhufa:
The first is the most representative Su Youcha. Butter milk is extracted from the crude butter, oil and water have been difficult to integrate, but the Tibetan people creatively used repeatedly stirred his two-way complete harmony, so that the Qinghai-Tibet Plateau has the best drinks. Su Youcha in different regions also slightly different.

The second, by adding grass tea, fruits, Fasciolopsiasis, pepper together Aozhu, this rule cold tea, fresh and delicious taste.

A third is with Yaowei, and refine the Leaves of Grass (the shape of the willow pattern), fried yellow, adding boiling tea in a long time, commonly known as Jin mustard tea, the effectiveness of governance cold headache.

The fourth is to add brown sugar in tea, the tea is good for the maternal role of maintenance therapy.

Sansishinian generation, Lhasa and the rise of India came to drink from a hupehensis Rehd, raw materials from India or the Yunnan black tea, milk and sugar and Zhucheng, taste sweet Shuang Hua Ni. Up to today, whether elderly or young Tibetans, like the sweet-tea house, leisure, because there can not only drink tea, chat or an exchange of places. Several Tibetan tea way