I was just writing a manuscript about Tibetan butter tea. When I went to Darjeeling more than ten years ago, I visited a painter's house in the city of Darjeeling and bought this painting from the wife of the painter who passed away. It is a statue of a man drinking butter tea, but this butter tea cup is still used today. 
They are slightly flattened, about 10 centimeters in diameter. Dancha is boiled in a pot or at night, then fermented butter, rock salt, and milk are added and stirred with a large bamboo cylinder (Tonmo). I drank it several times, but no matter how many times I drank it, I couldn't get used to the taste. . . . However, the culture of eating and drinking is hidden in the nostalgia and deliciousness that other peoples do not understand. It's like the Japanese fixating on the taste of local miso soup. . This manuscript will be introduced in the package column of "Takashi pasteurized milk" starting this fall.
