Tea has been a cornerstone of Tibetan daily life since the Tang and Song dynasties, especially within the serene walls of monasteries in Xizang. In those early days, tea drinking was particularly cherished by the monks, serving as a vital companion during their chants in the Main Assembly Hall.
Legend has it that the fourth Panchen commissioned the creation of three cauldrons and 18 large copper teapots for Tashi Lhunpo Monastery, ensuring that the monks had an ample supply of tea. This generous provision not only supported their spiritual practices but also fostered a sense of community and mindfulness.
Today, the legacy of those early tea rituals lives on in the beloved Tibetan staples of butter tea and tsampa. Butter tea, with its unique blend of tea, yak butter, and salt, remains a daily necessity for Tibetans, providing warmth and sustenance in the harsh Himalayan climate. Alongside tsampa, a roasted barley flour, these traditional foods continue to be integral to Tibetan culture, reflecting a rich heritage that has withstood the test of time.
Reference(s):
cgtn.com
