Ghee isButter.Quickly stirred,milkfor a while, butter will solidify; it mainly consists of fat.

Due to the harsh climate in high altitudes, Tibetans need fats, especially animal fats. Therefore, butter tea becomes their daily beverage (Tibetans do not seem to have vegetarians).

Tibetan people also apply ghee on their skin to prevent frostbite and sunburn and keep it from drying out.

The tea in the Tibetan region is brick tea from Hunan province, slightly mixed with salt, so butter tea has a salty taste; there should be no sweetness (unless sugar is added), as for

sourness may result from ghee spoilage.If properly made and stored, butter can last one to two weeks.But the hygiene conditions in Tibetan regions cannot compare with

Europe or America,

so ghee in these areas often has some off-odor (fresh butter has no odor),

the quality of the raw materials (milk) also varies.

The traditional method for making butter tea involves pouring boiling tea into a special bucket for mixing, then adding large pieces of ghee and stirring with a stick until fully mixed.Butter flowers are made byblending ghee with flour, colored sand, etc.