Tea is imported to Bolivia from the major tea-growing countries of Sri Lanka, India and China.  Black tea in Bolivia is drunk very sweet; it is not unusual to see a Bolivian drop four or even five teaspoons of azucar (sugar) into his or her tea. Brown sugar is not favored,even though Bolivia has its own sugarcane plantations. Also, milk is rarely ever added to tea, despite Boliva’s dairy industry.

To make tea, ceramic teteras, teapots are used by some people, but by and large the mainstream method is to infuse tea bagsfor several minutes in ceramic cups or metal mugs. Then lots of sugar is added.

Bolivia is both a coffee and a tea drinking country. Tea or coffee is drunk at breakfast, accompanied by pieces of bread and cheese. Around four o’clock in the afternoon, Bolivians take a tea break (te de las).

Tea is drunk more by people in the urban areas. People from the rural areas are not as interested in consuming tea-leaf, preferring instead mate de coca (coca-leaf tea) and herbal teas.

TE CON LIMON
A slice of lemon is floated on top of a cup of sugar-sweetened tea.

TE CON TE
Night workers such as taxi drivers, truck drivers,factory workers nad mine workers aid themselves in “staying awake” by adding an ounce or two of cane alcohol or agua ardiente (grape brandy) to their tea. Students often fortify themselves during their long hours of studying with te con te accompanied by coca leaves, which they chew. The belief that cane alcohol, with its depressant quality, can keep workers awake throughout the night may be a Bolivian cultural myth. The cocoa leaves, on the other hand, do provide a stimulant effect, and both contribute towards the sociability that can be seen on Bolivian urban streets at night.

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