Xinjiang Tea and Milk Tea Culture
From herbal tea shops to pastoral milk tea: what do the tea tables of Xinjiang people look like, and how can tourists drink them correctly? Xinjiang tea and milk tea culture belong to the Xinjiang travel pre-trip preparation series: explaining practical issues such as seasons and duration, documents and border passes, chartered vehicles and transportation, payments and internet access, food and accommodation—all at once, so you can check everything before departure.
Two Tea Systems
In the southern Xinjiang oasis, people drink light tea made from Fu brick tea and medicinal tea (blended with cinnamon, rose, saffron), and tea houses are mainly male social spaces; in the northern Xinjiang pastoral areas, people drink salty milk tea (brick tea, fresh milk, salt), paired with Bursak bread and milk curds.
Where to Drink
In the old tea houses of Kashgar, listen to dutar performances while sipping a pot of light tea for the whole afternoon; in Hetian tea shops, medicinal teas are blended according to small square portions; in Ili pastoral inns, milk tea is served generously, with a round each in the morning, noon, and evening.
Drinking Methods and Etiquette
Receive a bowl of milk tea with both hands; drink half and leave half to indicate refilling; medicinal tea can be replenished with water three times, bitter first then sweet; ask before taking photos, and give a small plate as a tip during performances without blocking hands.
Take Home
Fu brick tea, rose medicinal tea, and milk tea powder make good souvenirs; brick tea is durable for transport, and milk tea powder is best chosen in individual small packs.