Tea tasting rules of Tibetan butter tea

1. When the guest is asked to sit at the Tibetan square table, the host puts a wooden bowl (or teacup) in front of the guest.

2. The host or housewife lifts the butter tea pot and shakes it a few times, and pours a bowl full of butter tea for the guests. When pouring tea, gently shake the teapot a few times to make the tea oil symmetrical, and the bottom of the teapot should not be higher than the desktop to show respect for the guests. If the guest doesn't drink the buttered tea that has just fallen, tell the host first.

3. The host mentioned again that when the buttered tea pot stood in front of the guests, the guests picked up the bowl, dipped a little tea with their ring fingers and sprinkled it three times to give it to the gods, dragons and spirits. Blow gently in the butter tea bowl to blow away the oil flowers floating on the tea, then take a sip and praise: "This butter tea is really good, oil and tea are inseparable." You can't drink tea too fast. You can't drink it all at once. Leave about half of it until the host finishes adding it.

4. The guest put the bowl back on the table, and the host filled it. In this way, after drinking three bowls, I was lucky not to finish them all at once.

Note: The enthusiastic host will always fill the guests with tea bowls. Don't touch it if you don't want to drink it; If you drink half of it and don't want to drink any more, the host holds the bowl and you put it there. When the guests are ready to leave, they can drink more, but they can't drink it dry. Leave some greasy tea in the bowl.