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02 APRIL 2024

A Yak butter tea called Po Cha



Wherever you go in Tibet you will come across a local specialty, butter tea.  
This tea is traditionally made with pressed Pu Er tea and butter from the milk of a Yak, a native buffalo, milk much thicker than that of a cow.


Highly nutritious and high in calories, this tea is ideal for the very cold temperatures of the Himalayan plateaus and is often consumed with roasted barley flour, tsampa . This tea is the staple daily food of Tibetans ensuring a feeling of satiety and offering all the nutrients they need. 

To make your own Po Cha at home, you will need the following: 

  • 4-6g tea (2-3 teaspoons of Pu Er or black tea)  
  • 2 tablespoons of butter, preferably goat or sheep  
  • 1/3 or ¼ teaspoon of salt  
  • 200ml warm water, ½ cup milk (preferably goat milk)  

The Tibetans use a cardar to make this tea. At home you will prefer a hand blender or a shaker. 
  • First boil the water in a pot and then steep the tea in a low heat for 10-15 minutes to have a strong black tea. Choose one 5g Mini Tuo Cha nest.  
  • Then pour the salt, mix well and strain  
  • Pour the milk into the tea and turn off the heat  
  • Stir in the tea with the milk and butter in the container of your choice for 3-4 minutes.

You can now serve the Po Cha and drink it hot


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