I have never been to Tibetan areas, nor have I tasted butter tea. I have long heard about butter tea and know that it is part of Tibetan people's lives. I have also heard many legends about butter tea. Today, I experienced it briefly: When making butter tea, first simmer tea leaves or brick tea for a long time to create a strong brew. Then pour the tea into a 'Dongmo' (butter tea churn), add butter and salt, and forcefully pump the 'Jialuo' (churn plunger) up and down dozens of times until the oil and tea blend together. Then pour it into a pot to heat, and it becomes fragrant and delicious butter tea....... Tibetan people regard tea as a sacred object. From历代 'Tsanpo' (Tibetan kings) to monastery lamas, from chieftains to ordinary people, because their dietary structure consists largely of dairy and meat with relatively few vegetables and fruits, Tibetans use tea to accompany meals, making it absolutely essential for every meal. Butter tea is a liquid beverage primarily made from tea but mixed with various foods, resulting in diverse flavors - salty with fragrance, sweet within bitterness. It can both warm the body against cold and supplement nutrition. In Tibet, in every Tibetan family, butter can be seen everywhere at any time. Butter is an indispensable food for every Tibetan person daily. Butter is extracted from cow and sheep milk. Previously, herders used relatively special methods to extract butter. First, heat the milk, then pour it into a large wooden barrel called 'Xuedong' (about 4 feet high and 1 foot in diameter). Vigorously churn it up and down hundreds of times until the oil and water separate, and a layer of creamy yellow fat floats on top. Scoop this up, pour it into a leather bag, and after cooling, it becomes butter. Now, many places gradually use cream separators to extract butter. Generally, one cow can produce four to five jin of milk per day, and every hundred jin of milk can yield five to six jin of butter. People say that if you haven't drunk butter tea, you haven't been to the Tibetan plateau. When first drinking butter tea, the first sip may taste strange, the second sip reveals mellow fragrance, and the third sip becomes unforgettable for life. For thousands of years, while struggling with harsh natural conditions, Tibetan people have created butter tea culture. Surrounding tea culture, there are also tea gatherings that run through social gatherings, festivals, farewells, love meetings, and other gatherings. Regarding how to drink butter tea, Deqin Tibetans like to add dried cheese curds, while Zhongdian and Weixi Tibetans pursue purity.