Tongba actually is the vessel which holds the fermented millet beverage known as mandokpenaa thee. Mandokpenaa thee is prepared by cooking and fermenting whole grain millet. The cooked millet is cooled and mixed with khesung (which is a source of molds, bacteria and yeast). Then the mass is collected and placed in a woven bamboo basket lined with green leaves or plastic, covered with thick folds of cloth and allowed to remain in a warm place for 1–2 days depending upon the temperature. The sweet mass is then packed tightly into an earthenware pot or plastic jars and the opening is usually sealed off to prevent air from entering. After 7–15 days also depending upon the temperature, the fermentation is complete and the mass is converted to mandokpenaa thee.