Tibetan tea drinking began in the Tang Dynasty. Tibetans pay attention to the order of young and old, host and guest when drinking tea. Guests should not drink tea too fast. Generally, three bowls are the most auspicious. Tibet butter tea is the most famous. Butter tea is inseparable from butter, salt and tea. Butter is cream extracted from milk and goat's milk. In summer, the golden butter extracted from yak milk is the best, and the butter extracted from goat milk is pure white.

When Tibetans drink tea, guests must wait for the host to hold the tea in front of them before reaching for it, otherwise it is considered impolite. Pay attention to eating when you are full, don't chew aloud, don't drink aloud, and don't be picky about food. When entertaining guests with mutton, a piece of meat with a tail at the lower part of the sheep's spine is the most expensive, so it should be given to the most respected guests.

Tibetan drinking customs are extremely rich. Every time a new wine is brewed, it is necessary to offer sacrifices to the gods with the "new wine" first, and then propose a toast to the elders in the family according to the old adage of "orderly aging" before the whole family can enjoy it.

At a holiday wedding or a gathering of many people, drinking usually means toasting the respected elders first, and then toasting clockwise in turn. Generally speaking, the toaster should raise his glass above his head with both hands and propose a toast to the recipient, especially the elderly.