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To make buttered tea, one should fully stir boiled brick tea and butter in a special container, add a little salt, and then pour the mixture into a ceramic or metal teapot, and heat for drinking.People can adjust the tea flavor according to taste.The general manual workers, especially men, like strong and viscous buttered tea very much, as "it is really a cool and authentic way to drink (it)".The old, women and children prefer light, sweet and fragrant buttered tea.Buttered tea should not be served cold, or it may hurt the stomach.
Sometimes, people blend butter, zanba and cheese, and even add sugar, with the salty brick tea, and knead the mixture into a ball.It s called "mar-spags".Good "mar-spags" tastes crispy, soft, acidic, sweet and fragrant.The unmelted white sugar crackles in your mouth when you chew it, forming a distincr:ive taste.
You can add and mix melted butter, brown sugar, cheese and cooked dough balls in the pot to create a delicious food called "Bazha Magu" that can be served both cold and hot.the dough balls in the shape of cats' ears, as big as the fingertip the ofindex finger, are the best.Tibetan farmers prefer to make this delicacy with flour.Such a delicacy is soft, fragrant and sweet with a unique flavor.
Mixing zanba with butter and salty brick tea into a paste produces a delicacy named "Jiuma"."Jiuma" is easy to make.In cold winter, having hot and delicious "Jiuma" when you come back home will make you feel satisfied and warm.
