CART (0)
DAWA'S FIRST LIGHT
At daybreak
The deep, drawn-out calls of the yaks
dispel the morning mist.
Dawa lights the hearth
with yak dung and firewood.
The smoke from the cooking fire,
carried by the wind,
sweeps past the prayer flags
outside the house.
The tea in the copper kettle
gradually comes to the boil,
interwoven with Dawa's whispered prayers,
quietly waiting
for the first golden light
upon the mountaintop.
The tea is slowly ladled out,
melting the butter and tsampa
in the bowl.
Fingertips create ripples
along the rim,
letting three drops fall
in offering.
After paying homage
to heaven, earth,
and the four directions,
the rich fragrance of the tea
unfolds across the palate,
as the morning light
falls upon the doorstep.
BEICHUAN / SICHUAN / 2026
03 / THE TEA
00 / SONGPAN
ENTRY INTO TIBETAN PLATEAU
SCHEMATIC ROUTE STUDY
04 / THE RITUAL
Boiling · A Slow Extraction of Time
- Tea
- A recommended ratio of 1:180 (for example, 3g of tea to 540ml of water).
- Water & Fire
- Rinse the tea with boiling water, allowing the leaves to slowly open. Place the kettle over the fire, bring to a full boil, then reduce to a gentle simmer for 3–5 minutes. As the sound of the water settles, the tea gradually deepens.
- Waiting
- Do not rush to turn off the heat. Allow the colour to darken, allow the aroma to settle. Waiting itself is part of the process.
- Sensation
- The liquor gradually becomes richer in texture, with notes of roasted nuts and glutinous warmth unfolding in the finish, while the sweetness lingers longer on the palate.
05 / THE TASTE
- Reddish-brown
- Wood
- Roasted nuts
- Sweetness
06 / FROM TIBETAN DAILY LIFE
In Tibet, boiling tea is part of daily life. Plain tea serves as the base, then blends with milk, butter, or sugar. Across different climates and rhythms of living, tea takes on many forms.