National means making tea - Tibetan way
In Tibet tea used in food as a standard for all the peoples of liquid or dry form. Drink tea in Tibet is called “Casuyma” and is a solid brick tea (about 75gr dry tea per l liter of water), which added butter (not melted) butter stations (100-250 gr. 1 l) and salt to taste. All this mixture (hot) mix in special cup until you get a homogeneous consistency of thick drink is a very generous. In a harsh sharply continental climate of the Tibetan drink is absolutely indispensable. Tea drink ceremony exists In Tibet over 620 years. This is ancient way of tea. The Chinese books reads : “Tibetans live tea. Without it, they suffer to the extent that it can get sick”. Dry tea in Tibet used for the preparation of national dishes “jiambu” - flour from barley grain, and mixed thoroughly mashed with butter, a dry brick tea and salt.