藏胞饮的茶,多经熬煮。有用锅熬,有用壶煮,还有用罐煨的。虽也有沏泡的,但这主要解决行人饮茶之急需,一般在家里是不喝沏的茶。藏胞除常饮清茶外,还常饮用清茶再加工制成的奶茶、酥油茶。讲究些的再加入一些捣碎的核桃仁、花生米,芝麻、瓜子等佑料。除此外,一般都要加点盐巴,使茶更有味道。藏胞饮茶用的茶具别致,很有民族特色。茶壶的造型颈高、腹大、底小,有陶土和金属两类。金属成品有银壶、铜壶、铝壶及瓷铁彩花壶,并用金银丝加以装饰。陶制的多在壶项、壶腹部嵌上白色的碎瓷片,拼成独特的民族图案。他们还巧妙地把壶把、壶 Tibetan drinking tea, mostly by cooking. Useful pot boil, useful pot cook, there are pots simmer. Although there are bubbles, but mainly to solve the urgent need for pedestrians drinking tea, usually at home is not drinking brewed tea. In addition to drinking Tibetan tea drunk, but also often drink tea made of tea processing, butter tea. Pay more attention to some of the mashed walnut, peanuts, sesame, melon seeds and other materials. In addition, generally add some salt, make tea more flavor. Tibetan tea drinking tea with chic, very ethnic characteristics. The shape of the teapot neck, belly big, small at the end, there are two types of clay and metal. Metal products are silver pots, copper pots, aluminum pots and porcelain iron color flower pot, and decorated with gold and silver wire. Many pottery items in the pot, ampulla embedded white crushed tiles, spell into a unique national pattern. They also cleverly put the pot handle, pot