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Tibetan Butter Tea is Po ChaBeverages
| Tibetan Butter Tea is Po Cha |
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Ingredients:
1 heaping Tablespoon loose black tea from the Pemagul area of Tibet
1 tea churn they call a chandong
salt, to taste
½ cup, more or less, full-fat yak milk, to taste
2 Tablespoons full fat yak butter, to taste
Preparation:
1. Boil five or six cups of water called chaku, and put
the tea leaves in and boil it for five minutes or so, then
strain the tea leaves out of the water.
3. Put one quarter of a teaspoon of salt, two tablespoons
of yak butter, and a half a teaspoon of milk powder into
their chandong which is a kind of a churn to shake the
tea for two to five minutes or more. This tea or po cah
tastes better the longer it is churned or shaken. A
blender can be used instead of a Tibetan churn like the
ones on this page.
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