Avocado Tea – A Drink That Takes Nearly 4,000 Kilometers To Arrive, Helps Tibetans Survive For Thousands Of Years In The Cold Plateau

Although the avocado tea "national spirit" of the Tibetans has three different flavors that make anyone enjoy it once, but there is an unexpected fact that in Tibet it is not possible to grow tea.
Avocado tea - a drink that takes nearly 4,000 kilometers to arrive, helps Tibetans survive for thousands of years in the cold plateau
Tibet is a peaceful and meditative plateau, where one can live in harmony with nature, leisurely in the midst of heaven and earth without having to run into the hustle and bustle like anywhere. other. Not to mention, Tibet is also a place to keep extremely unique cultural features, crystallized from the interference of many neighboring large cultures such as India and China. Among them, it can be said that tea, or rather tea drinking culture is a core part of this multiracial culture

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Tibet - The most peaceful country in the world.
If you have the opportunity to come to Tibet, you will surely be surprised to find that people in such a harsh land keep their peace of mind every morning, or the whole day. noon and evening when always leisurely enjoy a cup of warm tea in hand To them, tea is a natural drink, it is also the national spirit, the national essence of the Tibetan Plateau.




For Tibetans, tea is also the national spirit of their people.
The explanation for this, many people have said that in fact Tibetans treasure tea so much because the land where they were born and raised is extremely harsh, the temperature is always lower than in other regions. other land, so in addition to equipping themselves with a variety of heat-retaining clothing, as well as energy-rich foods, they also need to have special drinks to warm people, replenish essential energy, and Tea is that special drink. More precisely, the very kind of butter tea (Yak Butter Tea) is made from black tea, Yak butter, salt and cow's milk.
Yak avocado tea has a very unique taste and is used by the Tibetans every day.
For many foreign tourists, this tea with an exotic, savory and fatty fatty flavor is also a precious gift of Tibetan hospitality. Because whoever they are, come from anywhere but just accidentally step into a certain house in this land, tourists are given a warm butter tea cup from Tibetans
In addition, this avocado tea is also popular with many tourists even though they previously thought it had an "exotic" taste.




But the first sip of avocado tea may upset the unfamiliar because tea and salt and butter aren't a great combination for many. At the second sip, the discomfort will subside until the taste of the avocado tea really wins people's hearts at the 5th and 6th sip. Many people even say, they are really addicted to avocado tea while in Tibet. , for them there is no better drink than avocado tea during the cold Tibetan days, so coming to Tibet without trying a cup of traditional avocado tea here is a great omission.
Avocado tea is also a means of showing Tibetan hospitality.
To analyze more specifically, the Tibetan avocado tea has strange aromas and flavors, which are intertwined with each other while still maintaining the harmony necessary to conquer the demanding tea drinkers. For example, at first, drinking a sip of avocado tea, the salty taste of the salt, the rich richness of the butter will take over the taste buds, at this time the aroma of the tea has not been revealed.
Avocado tea - a drink that takes nearly 4,000 kilometers to arrive, helps Tibetans survive for thousands of years in the cold plateau.




Then, the scent of black tea Pu-erh (a tea made from the leaves of perennial, wild or mountains) tea really strikes the smell, the tip of the tongue will also have a little acrid, bar. Finally sipping the tea over, tea drinkers will feel a bit of warmth, sweetness at the base of the tongue because cow's milk is squeezed from the morning morning in Tibet. In addition, to take advantage of the warm sweet aftertaste of that milk, the Tibetans drink butter tea with "tsampa" - a food from malt.
The Tibetans drink butter tea with "tsampa" - a food from malt.
This is how delicate tea culture is, but one fact is sure to surprise you: in Tibet, it is difficult to grow tea because of the inclement weather. So the vast majority of tea here is imported from elsewhere through “Tea Horse Road”. This is a very distant and harsh route for traders bringing delicious tea to Tibet in exchange for good horses.
The way to transport tea to Tibet was extremely difficult.




Accordingly, these merchants will join their horses, or mules, to bring tea through one of the two tough roads to Tibet. One route started from Ya’an in Sichuang province, to Tibet via Luding, Kangding, and Batang and down Nepal to India (3,100 km). The other route starts from Pu-er in Yunnan province to Tibet by passing through Dali, Lijang. Zhongdian, Deqin… and stretching through Myanmar, Nepal and India (3,800 km).
Because of the tickle length.

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