Tuvans stored tea in cloth bags (khap) of various sizes and bags sewn from skins and turned inside out. These bags were tied to the poles of the yurt.

Tuvans used special utensils for making tea. The book “Turkic Peoples of Eastern Siberia” reads:

The teapot has a special place among Tuvan utensils and crockery. In the Tuvan language and its dialects there are about 12 names for a teapot, including danga (metal teapot in which reindeer breeders poured yellow tea with milk), dombu (metal vessel in the form of a jug with rings), khoo (oblong teapot, coffee pot) and others.

Nomadic Tuvans have been brewing brick tea with milk and salt since ancient times. The milk of cows, sheep, goats, mares, yaks, camels, and reindeer is used for tea, while the taiga Todja Tuvans use deer milk. Tea is boiled in a cauldron or in a pot with salt, when it boils, milk is added, and then poured into the teapot.

The eminent ethnographer and historian Mongush Borakhovich Kenin-Lopsan noted in his book “Traditional Culture of Tuvans” that milk, tea with milk and araka are still considered sacred drinks among Tuvans and are used for sacrificial sprinkling. Early in the morning, the hostess, having brewed tea with milk, pours it into a bowl and using a ritual spoon tos-karak “nine-eyes” splashes it into the hearth, then leaves the yurt or house and, chanting good wishes, splashes it towards the rising sun, the taiga, mountain and river. After completing the ritual, the hostess pours tea into a bowl and serves it to the host (spouse). Tuvans pour tea first for their guests, and especially revered guests are greeted with milk tea and a kadak (white silk ribbon).

To heat tea, Tuvans used a metal teapot (in the form of a jug) with an oblong shape, called khoo. The teapot was mainly ordered from Tuvan blacksmiths. Nowadays, it is almost never used by Tuvans.