tibetan tea and other State of Sikkim, India Local Custom Tips

Around these parts its very cold so people drink lots of tea,most people who have not heard of any other tea accept that tea can be with milk and sugar might not like the taste of the buttered tea.But i find it very refreshing the salted tea coz it does not leave the sticky sugary taster afterwards.You can see the gur gur where they churn the tea.....churn!! its not butter but they do so...

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I dont know much about how it is supposed to be enjoyed but i did try sipping few gulps.
Tongba is prepared by cooking and fermenting whole grain millet. The millet is then dried; traditionally it is stored under a roof for about six months. It is consumed in a unique way: the fermented millet is put in a container, also traditionally called a Tongba, and boiled water is poured in it to the brim. It is then left undisturbed for about five minutes. Once the five minutes has passed it is ready to drink; a fine bamboo straw with a blind end, but perforated on the side to act as a filter, is inserted into the container to suck out the warm water and alcohol from the millet grains. More hot water is added as the tongba becomes dry, and the process is repeated until the alcohol is exhausted.

Tongba is the traditional and indigenous drink of the Limbu people of eastern Nepal. To the Limbu, Tongba is analogous to what Vodka is to Russians, Wine to French, Guiness to Irish and Saké to Japanese

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