It has different flavors, like dry Tsampa by kneading only with tea, butter Zanba by kneading with butter tea, milk dregs Zanba but no ghee, and some with all ghee, milk dregs, and sugar.
In fact, the taste of Zanba sold to tourists has been improved a lot, most of which are made with ghee, milk dregs, and sugar, so the taste is acceptable to many people. The delicate fragrance of roasted highland barley flour, with the addition of ghee and milk tea, also has a milky smell. Most restaurants in Tibet have such food, you may have a try. Otherwise, how can you count as having been to Tibet?