Shangri La butter tea [Yunnan Shangri La specialty]

What is Shangri La butter tea? Authentic Yunnan Shangri La specialty: Shangri La butter tea

Content summary:Do you want to know what Shangri La butter tea is? This article is a detailed introduction to the Yunnan Shangri La specialty - Shangri La butter tea. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Shangri La butter tea. The full text takes about 6 minutes to read, mainly including the basic introduction of Shangri La butter tea and its nutritional value? What are the product characteristics of Shangri La butter tea? How did the history of Shangri La butter tea come about? The production method of Shangri La butter tea, the tasting and eating method of Shangri La butter tea, etc

Basic introduction of Shangri La butter tea

Butter tea is an indispensable necessity in the daily life of the Tibetan people.

. Drinking butter tea plays a very important role in the dietary structure of the Tibetan people. Tibetan families drink tea at least three times a day, and some even up to ten times a day. Crispy tea can generate a lot of heat, keep warm after drinking, and also have the effect of generating fluids and quenching thirst. Many people who have never tasted butter tea may find it unpleasant to taste for the first time, but after biting their teeth and drinking it a few times, they will truly appreciate its fragrant aroma and long aftertaste

Brewing barley with unpolluted high mountain spring water has a long history in the Diqing Tibetan region. All handmade. Its color is pure, fragrant, soft and long-lasting, strong but not intoxicating, and it will not cause headaches after meals. Whenever a guest enters the room, they must first toast a bowl, accompanied by a toast song that is even more intoxicating than the wine itself

Tibetan people have a fondness for butter tea, and there is a folk love story that tells the origin of butter tea. Legend has it that there are two tribes in the Tibetan region who once engaged in a fight and formed a feud. Meimeicuo, the daughter of the chieftain of the tribe, fell in love with Wendunba, the son of the chieftain of the Nu tribe, while working. However, due to the historical feud between the two tribes, the chieftain of the tribe sent someone to kill Wendunba. When the cremation ceremony was held for Wendunba, Meimeicuo jumped into the sea of fire to commit suicide. After the deaths of both sides, Meimeicuo turned into tea leaves on tea trees in the inland, and Wendongba turned into salt in salt lakes in Qiangtang. Whenever Tibetan people make butter tea, tea and salt meet again. This story, triggered by tea customs, has strong artistic appeal

The method of making Shangri La butter tea

It is simple and convenient to make: first, pour the local tea into the tea tube, add butter, salt, refined and spices, and use a stirrer to repeatedly stir up and down until it is a mixture of water and milk, and then pour it. Drinking it, the color, aroma, and taste are beautiful, and the aftertaste is endless

Tasting and eating method of Shangri La buttered tea

Drinking method of buttered tea, Deqin Tibetans like to add milk dregs, while Zhongdian and Weixi Tibetans pursue purity. Tibetan people often use butter tea to entertain guests. They drink butter tea and have a set of rules. When the guest is seated at a Tibetan square table, the host takes a wooden bowl (or teacup) and places it in front of the guest. Then the host (or housewife) picks up the butter tea pot (which has been commonly replaced by a hot water bottle since the 21st century), shakes it a few times, and pours a full bowl of butter tea for the guest. The freshly poured butter tea is not immediately consumed by the guests, so they chat with the host first. When the host mentions the butter teapot again and stands in front of the guest, the guest can pick up the bowl and gently blow it around in the butter bowl to open the oil droplets floating on the tea. Then take a sip and praise, "This butter tea is really well made. The oil and tea cannot be separated." The guest puts the bowl back on the table and the host fills it up again. Just like this, while drinking and refilling, the enthusiastic host always fills the guest's tea bowl without finishing it in one gulp; If you don't want to drink anymore, don't touch it; If you have drunk half and don't want to drink anymore, the host fills the bowl and you can set it aside; When guests are ready to say goodbye, they can take a few more sips in a row, but they cannot drink them all. They should leave some drizzled tea base in the bowl. Only in this way can it conform to the customs and manners of the Tibetan people