Tibetan Tea, Yak milk tea, Amdo Milk Tea, Tibetan food

Daily Ritual: Amdo Milk Tea

Written by on in Food, Tibetan Culture, Tibetan Tradition

Tibetan Tea, Amdo Milk Tea, Tibetan food

With the cold weather in full swing here in North America and in the Far East where I’m from, I thought I would share with you a winter comfort blanket, in the form of hot beverage that will warm you from the inside out. And who knew there are health benefits of tea that’s rich in antioxidants, containing vital vitamins and minerals.

Milk tea is a daily etiquette in Tibetan society. It means a meal, conversation, symbol of comfort, and celebration. This tea is a well-liked drink consumed far and wide on the plateau, especially in the Amdo and Kham regions. People from Lhasa area like their tea sweet; this is also the region where they more commonly enjoy butter tea.

In the birthplace of Rebgong Art in Amdo, we like our tea unsweetened. Some areas in Amdo may serve it with touch of sea salt. Families start the day by brewing quite a large quantity of the hot drink. It is enjoyed year-round for breakfast, pour the rest into an insulated container and make a fresh batch as needed through the day and into the evening. Non-Tibetans in the valley such as Mongol subgroups, Hui Muslims and Han Chinese in the area have now also adopted this ritual.

Tibetan milk tea, tea ritual, yak milk tea

When you visit or an unexpected guest drops by, the hostess will graciously start a pot brewing – no questions asked. The milk for this hot beverage comes from the Dri (the female yak), Zhomo (Dzomo, Yak and Cattle crossbreed), or in some cases Cow or Goat, and is adjusted to taste.

While tea simply made with milk is more authentic to my town, I add a pinch of salt and sugar to the pot. It’s neither salty nor sweet but develops a more full-bodied, complex flavor. Also, my grandmother liked her milk tea, often with ground walnuts to create this rich, tasty essence. To this day, my mother makes it daily, the same way her mother always made it.

When I think of moments enjoying tea in my childhood home, I think of the continuity it represents – the image of family and guests lingering around a fire and chatting away after a soul-warming meal.

Making it is as easy as pie. Brew the loose leaves or bags in a teakettle or in a lidded pot, any good black tea will do and steep for a few minutes. Then enrich it with full-fat milk. You now have Tibetan milk tea to warm you up and experience the taste of the mountainous culture.

And recipe for you this time … Get the Recipe Here

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I was born and raised on the Tibetan plateau. And I sing and dance with the utensils in my kitchen, while remembering and storytelling in my mind. Consulting in the realm of user experience (UX) design now based in Madison, WI, US, I’m blessed with the positive responses to my design contributions in the field and winning several awards. Growing up in the mountains of Rebgong (རེབ་གོང། Rebkong, Tongren), a cultural hub, I learned the art of making comfort food and the essence of what it takes to make juicy yak meat dumplings that will splash in your mouth while the delicate wrapper stays perfectly intact. And no one trained me better in cooking than my beloved late grandmother, Sonam. My love of cooking fresh meals daily, gardening and storytelling has continued to this day. And my friends here in the West are continually fascinated with my rich heritage, the dishes I cook, and the stories I share. “Beyond Her Kitchen” is where I celebrate Tibetan culture through food and stories, honoring disadvantaged women & girls. Continue reading at: https://beyondherkitchen.com/meet-jolma

4 Comments

  2. Hello Jolma, thank you for sharing this lovely story. This tea looks interesting as part of the daily ritual among the Tibetan people, and the social connection it provides, including those of hospitality on visits. It is quite enjoyable reading your interesting stories and insight, beautiful.

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