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The enduring taste of Tibetan tea


During the Tang and Song dynasties, tea drinking was a feature of everyday life in Xizang. In the early days, tea drinking was especially popular among Xizang's monks. The fourth Panchen is said to have ordered the manufacture of three cauldrons for brewing tea at Tashi Lhunpo Monastery, along with 18 large copper teapots. In this way he made sure that the monks had ample tea to drink while they were chanting in the Main Assembly Hall. Along with tsampa, butter tea is a daily staple for Tibetans.

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