Lhasa sweet tea 拉萨甜茶
Lhasa sweet tea is featured among the local specialties of Tibet (Xizang).
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Black tea with milk and sugar, associated with the city's sociable tea houses. Sit down with a breakfast order and leave time for the room around you.
How it is made
Strong black tea is mixed with milk and sugar, then kept hot for pouring into small cups. The milk type and sweetness vary between teahouses.
Flavour & texture
The drink is mellow, sweet and milky, with enough tea strength to remain noticeable beneath the dairy.
Local roots & traditions
Sweet tea is part of Lhasa's sociable teahouse culture, where a visit can accompany breakfast and conversation.
How to order Lhasa sweet tea
Ask how refills and payment work at that particular teahouse, choose a seat respectfully and allow time to enjoy the setting.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Butter tea 酥油茶 →
Strong tea is blended with butter and salt until the fat is dispersed through the liquid. It is served warm and may be replenished during a meal or visit. The flavor is savory, tea-bitter and rich, with a smooth fatty mouthfeel rather than the sweetness of commercial milk tea.
Tibetan butter-and-curd cake 藏式酥酪糕 →
The ingredients are worked into a cohesive sweet or rich cake-like preparation and portioned for serving. Expect a dense dairy richness with a different texture from an airy baked sponge cake.
Questions before you order
What name should I show when ordering?
Show 拉萨甜茶 for Lhasa sweet tea.
Sources & reading
Recipes and servings vary between kitchens.