Tongba: The Warm Himalayan Brew You Make at Home
"Tongba" names the vessel. The drink inside is mandokpenaa thee, brewed by the Limbu people for centuries.
Explore Tongba, a Warm Himalayan Brew Made to Be Shared
Tongba is a traditional Himalayan fermented drink made from millet. It’s served warm, steeped with hot water, and sipped slowly through the grains.
This isn’t a bottled drink. It’s a ritual.
Tongba at a Glance
Warm, grain-steeped fermented brew
Earthy, cozy, lightly tangy
Made from millet
Best flavor window: Tongba can be enjoyed as early as 7 to 10 days for a lighter flavor and lower alcohol strength. As fermentation continues, both the flavor profile and strength develop further. For a deeper, more mature character, enjoy after 3 to 4 weeks.
Refillable up to 4 times per batch
Store: airtight, nonmetal container in a dark, warm place (70 - 90°F ideal).
What Makes Tongba Different?
Tongba isn’t poured and done.
You participate.
You add hot water.
You sip.
You refill.
The flavor evolves with each round.
It’s meant for conversation, cold evenings, and shared moments.
What Does Tongba Taste Like?
Earthy and nutty
Light natural tang from fermentation
Warm and comforting
Flavor deepens the longer you steep
Think fireplace-in-a-cup, not a cocktail.
Where Tongba Comes From
Tongba originates with the Limbu people of eastern Nepal and is shared across the Himalayas.
It’s enjoyed in:
Nepal, during ceremonies and winter nights
Sikkim & Darjeeling, sipped by firelight
Ladakh & Tibet, during snowy evenings
Bhutan, through hot grain ferments
Across regions, the ritual stays the same, slow sipping, shared warmth.
The Limbus are the only people on earth who share Tongba in their wedding ceremony, brewed under the chanting of the Mundhum priest. Peer-reviewed lab work found Tongba chemically similar to Japanese sake.
Is Tongba Hard to Make?
No. Beginner friendly.
With a Yak&Brew kit:
No distilling
No bottling
No special equipment
Just grains, Murcha yeast, warmth, and time.
How Tongba Is Enjoyed
Pack fermented grains into a mug or Tongba vessel
Add hot (not boiling) water
Let steep 5 - 10 minutes
Sip through a straw
Refill and repeat
Simple. Traditional. Social.
Why People Love Tongba
Cozy and warming
Naturally fermented
Probiotic rich
Deeply cultural
Slow sipping, not fast drinking
It’s not about getting drunk.
It’s about slowing down.
Brew Tongba at Home
Yak&Brew kits include everything you need to brew Tongba or Chhaang at home: quality grains, traditional Murcha yeast, and clear instructions.
No guesswork.
No shortcuts.
Just the real thing.
Ready to Begin?
Brew it. Steep it. Sip it. Refill.
Tongba ayo!
Tongba is here.