This post is written by Linus Hammarstrand:
Tea has been drunk in Tibet since time immemorial. Normally it is mixed with rancid yak-butter and salt, as well as with tsampa, roasted barley flour. Assaulting as it is on the taste-buds, it makes eminent sense to drink tea this way. In the harsh, high-altitude climate of the Tibetan plateau, with an average altitude of 4000 meters above sea-level, you will fast get dehydrated and subsequently suffer from altitude sickness, which is potentially lethal.
Butter tea provide you with both salt, calories and water, all of which are essential for survival in what many call the “Third pole”. The tea in the picture is the type of brick-tea used to make butter tea, here presented as an offering at a Buddhist shrine.
Tea has been drunk in Tibet since time immemorial. Normally it is mixed with rancid yak-butter and salt…