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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
