Tea in Mongolia is called ‘brick’ tea, which is crushed then brewed with water and yak buttermilk. It is then strained and mixed with salt, butter and roasted grain.
In Tibet the brick tea is crushed the same then soaked in water overnight. The infusion is then churned with salt, goat’s milk and yank butter which produces a thick buttery drink.
Both Mongola and Tibet tea are drunk from a bowl rather than a cup.