Ball went on to say,

“It may now be observed that the brick tea is extensively used throughout every part of Central Asia, from the Gulf of Korea and the great wall of China on the east to the Caspian Sea on the west; and from the Altai chain in the north, to the Himalaya mountains on the south. It is also largely used in Siberia, and somewhat in the Caucasus; in short, wherever the Calmuc and Mongolian races have extended themselves. It is meat and drink to them. It is mixed with milk, salt, and butter so that it forms more substantial diet than the fragrant fluid which smokes [steams] on our tables.

Another account in the Edinburgh Review (1818) spoke about tea habits in Tibet –

All classes of Tibetans eat three meals a day; the first consists of tea; the second of tea, or of meal porridge if tea cannot be afforded; the third of meat, rice, vegetables, and bread; or soup for the lower classes. At breakfast, each person drinks about five or ten cups of tea.

About an ounce of brick tea and soda are boiled in a quart of water for an hour. It is then strained and mixed with ten quarts of boiling water and some salt. The whole is then put into a narrow churn, along with yak butter, and stirred until it becomes a smooth, oily and brown liquid resembling chocolate. It is then transferred to a teapot for immediate use.”

This recipe is similar to Tsampa – with the addition of barley – drunk in Tibet today.