When drinking butter tea, Deqin Tibetans like to add milk residue, while Zhongdian and Weixi Tibetans pursue purity. Tibetans often use butter tea to entertain guests. They have a set of rules for drinking butter tea. When the guest is seated at the Tibetan square table, the host takes a wooden bowl (or tea cup) and puts it in front of the guest. Then the host (or housewife) lifts the butter teapot (which is often replaced by a thermos since the 21st century), shakes it a few times, and pours a full bowl of butter tea to the guests. If the guest does not drink the butter tea that has just been poured, he should chat with the host first. When the host picks up the butter teapot again and stands in front of the guest, the guest can pick up the bowl, gently blow a circle in the butter bowl to blow away the oil flowers floating on the tea, then take a sip, and Praising: "This butter tea is so well made, the oil and tea are inseparable." The guest put the bowl back on the table, and the host refilled it. In this way, while drinking, you can refill the guest's tea bowl without finishing it in one gulp. The enthusiastic host will always refill the guest's tea bowl; if you don't want to drink anymore, don't touch it; if you drink half of it and don't want to drink anymore, the host will fill it up. When the bowl is full, you can put it on the table; when the guests are ready to say goodbye, they can take a few more sips in succession, but they cannot drink it dry. There should be some tea base left in the bowl. In this way, it is in line with Tibetan customs and politeness.

The Tibetan people live on the Qinghai-Tibet Plateau, known as the "Third Pole of the Earth". The cold plateau climate and harsh living environment have created the Tibetan people's brave and resolute national character, and also formed the Tibetan people's unique plateau culture. The unique food culture, the butter tea of ??Tibetan countryside is one of the wonders. Butter tea is a necessary beverage for Tibetan people in daily life. It is also an indispensable product for Tibetan people’s hospitality, etiquette, sacrifice and other activities. It has great national characteristics and cultural connotation. Han cadres who have just entered Tibet must first adapt to the plateau environment. One of the most important things is whether they can drink butter tea. As the name suggests, butter tea is made from three ingredients: butter, tea and salt. Ghee is cream extracted from cow and goat milk by Tibetan people using manual techniques. The extraction method is both simple and unique:

First heat and cook the fresh milk, let it cool and then pour it into a round wooden barrel. The barrel is equipped with a round lid that is the same size as the inner diameter and stands upright in the center. It has a wooden handle with a cross-shaped disc underneath. The ghee maker holds the handle tightly and pound it up and down to make the disc hit back and forth in the fresh milk until the oil and water separate. This process is called "buttering".

After the cow and goat milk is pounded in this way, the oil in it comes to the surface, and it is lifted out by hand. It is pressed into the leather wings and turns into ghee after cooling. Since the 21st century, hand-cranked cow (goat) milk separators have gradually replaced the old manual pounding process. The best butter is the golden butter extracted from yak milk in summer, while the pure white butter extracted from goat milk is the best. When devout Tibetan Buddhists worship gods and make offerings to Buddha, they cannot do without butter when lighting lamps and simmering mulberries. Ghee can also soften leather, making it easier to rub leather rope strips. In pastoral areas, young men and women also use it to rub their faces to protect their skin from sun and cold. The butter flower, known as one of the "Three Wonders of Art" (butter flower, embroidery, and murals) of Tantric Buddhism in Qinghai's Kumbum Monastery, is famous both at home and abroad for its unique craftsmanship and rich cultural connotation.

Ghee flower is a unique sculpture art. It uses butter and kneads it with various mineral pigments to create images of various shapes, ranging from mountains and rivers to figures, as small as flowers, grass, insects and fish. They are all lifelike, delicate, and lifelike. Very high artistic value and aesthetic value. Tibetan areas rarely produce tea, and the tea used to make butter tea originally came from the Central Plains. According to historical records, as early as the 4th and 5th centuries AD, the Tubo army had captured a large amount of tea through wars with the mainland. However, until the 5th century AD, the custom of drinking tea had not been formed in Tubo society, and tea was only used as a kind of tea. Precious health care products are treasured by the upper class of society. After the Kaiyuan period of the Tang Dynasty, as the exchanges between Tang and Tibet increased, the custom of drinking tea was gradually introduced to Tubo.

In the late Tang Dynasty, Tang and Tibet began to conduct tea-horse trade in Hexi and Riyue Mountain in Qinghai, and tea began to be shipped to Tibetan areas in large quantities. Later, the tea-horse trade became popular. In 1372, the Ming government set up the "Tea and Horse Division" to manage the tea and horse trading activities between the mainland and the border areas. Early Qing Dynasty. The "tea-horse mutual market" system was formally established. From then on, tea began to be continuously imported into Tibetan areas and entered the homes of ordinary people. Most of the butter tea used is big tea and brick tea. The brick tea is rectangular and weighs about two halls. It is suitable for long-distance transportation and easy to carry when going out. The method of making butter tea was created by Tibetan herdsmen. In order to adapt to the cold climate of the Qinghai-Tibet Plateau and the life of grazing in the open air or even in the wind and snow, what they need most is a hot drink that can keep them warm and cold. In this way, butter tea came into being.