THIBETIAN TEA-MAKING.
Mrs Isabella Bird Bishop, while in Thibet, was invited out to tea, and learned the art of tea-making as practised in that country. This is the method : For six persons, boil a teacupful of tea in three pints of water for ten minutes, with a heaping dessertspoonful of soda ; put the infusion into the churn, with one pound of butter and a small tablespoonful of salt. Churn until the combination is as thick as cream. Mrs Bishop adds that Thibetians prize butter for its age—forty, fifty, or even sixty years old !
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Bibliographic details
New Zealand Graphic, Volume XVI, Issue XXII, 30 May 1896, Page 644
Word Count
93THIBETIAN TEA-MAKING. New Zealand Graphic, Volume XVI, Issue XXII, 30 May 1896, Page 644
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