Tibetan Butter Tea

Tibetan Butter Tea Recipe - Traditional Tea from Tibet

Region / culture: Tibet | Preparation time: 5 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Tibetan Butter Tea, also known as Po Cha, is a traditional Tibetan drink that is enjoyed for its rich and creamy flavor. This unique tea is made by boiling loose tea leaves with water, then adding butter and milk to create a savory and satisfying beverage.

History

Tibetan Butter Tea has been a staple in Tibetan culture for centuries. It is believed to have originated in the Himalayan region, where the high altitude and cold climate made it necessary for locals to consume high-calorie foods and beverages to stay warm and energized. Butter tea became a popular choice due to its high fat content, which provided much-needed energy and warmth to those living in the harsh conditions of the Himalayas.

Ingredients

1 tbsp loose tea leaves (preferably a smoky black tea)
0.25 cup half-and-half (or half cream and half milk)
1 tbsp butter
salt

How to prepare

Boil 4 cups of water and tea together for approximately 10 minutes.
Remove from heat.
Strain the tea leaves from the liquid using a sieve.
Add half-and-half and butter to the strained tea.
Season with salt to taste (Tibetans prefer it to be very salty).
To prevent the tea from cooling, briefly warm it over low heat without boiling.
For a frothy texture, pour the tea back and forth between two containers a few times.

Variations

Add a pinch of salt or sugar to adjust the flavor to your liking.
Use different types of tea leaves for a unique flavor profile.
Substitute ghee for butter for a slightly different taste.

Cooking Tips & Tricks

Be sure to use high-quality loose tea leaves for the best flavor.

- Adjust the amount of butter and salt to suit your personal taste preferences.

- For a frothy texture, pour the tea back and forth between two containers a few times before serving.

- Do not let the tea boil after adding the butter and milk to prevent curdling.

Serving Suggestions

Tibetan Butter Tea is traditionally served in small cups and enjoyed with savory snacks or pastries.

Cooking Techniques

Boiling, straining, and mixing are the main cooking techniques used in preparing Tibetan Butter Tea.

Ingredient Substitutions

If you do not have loose tea leaves, you can use tea bags instead. Ghee can be used as a substitute for butter.

Make Ahead Tips

Tibetan Butter Tea can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently on the stove before serving.

Presentation Ideas

Serve Tibetan Butter Tea in traditional Tibetan tea bowls for an authentic touch. Garnish with a sprinkle of salt on top for added flavor.

Pairing Recommendations

Tibetan Butter Tea pairs well with savory snacks such as momos (Tibetan dumplings) or butter cookies.

Storage and Reheating Instructions

Store any leftover Tibetan Butter Tea in an airtight container in the refrigerator. Reheat gently on the stove before serving.

Nutrition Information

Calories per serving

Each serving of Tibetan Butter Tea contains approximately 80 calories.

Carbohydrates

Each serving of Tibetan Butter Tea contains approximately 2 grams of carbohydrates.

Fats

Each serving of Tibetan Butter Tea contains approximately 7 grams of fats.

Proteins

Each serving of Tibetan Butter Tea contains approximately 1 gram of protein.

Vitamins and minerals

Tibetan Butter Tea is a good source of calcium and vitamin D from the milk and butter.

Alergens

Tibetan Butter Tea contains dairy (milk) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Tibetan Butter Tea is a high-fat, low-carb beverage that provides a good source of energy and warmth in cold climates.

Summary

Tibetan Butter Tea is a unique and flavorful beverage that is perfect for warming up on cold days. With its rich and creamy texture, this traditional Tibetan drink is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a cold winter day, and I had just returned home from a long walk in the snow. As I entered my cozy kitchen, I could smell the warm, comforting aroma of spices and tea brewing on the stove.

My dear friend, Tenzin, had introduced me to Tibetan Butter Tea during one of our visits to his home. He had welcomed me with a steaming cup of the rich and creamy beverage, explaining that it was a traditional drink in his culture, perfect for keeping warm in the harsh Himalayan winters.

I was immediately intrigued by the idea of combining tea with butter and salt, a combination that seemed unusual to me at first. But as I took my first sip, I was amazed by the smooth and velvety texture of the tea, the subtle hint of salt balancing out the richness of the butter. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

Tenzin was kind enough to share his family recipe with me, passed down through generations. He explained that Tibetan Butter Tea, or Po cha as it is called in Tibetan, was not just a simple beverage but a symbol of hospitality and friendship. It was a drink that brought people together, warming both body and soul.

The process of making Tibetan Butter Tea was surprisingly straightforward, requiring only a few basic ingredients: loose black tea, water, butter, and a pinch of salt. The key, Tenzin told me, was in the preparation. The tea leaves had to be steeped in boiling water for a long time, allowing the flavors to fully develop. The butter had to be churned until it was creamy and frothy, ready to be added to the tea just before serving.

I followed Tenzin's instructions carefully, taking my time to brew the tea and churn the butter with patience and love. As I poured the steaming liquid into a cup and added a dollop of frothy butter on top, I felt a sense of satisfaction and pride. I had successfully recreated the taste of Tibet in my own kitchen, thanks to my dear friend and his generous spirit.

From that day on, Tibetan Butter Tea became a regular part of my winter routine, a comforting drink that I shared with friends and family alike. I would often invite them over for a cup of warm tea, telling them the story of how I learned to make it and the memories it held for me.

As the years went by, I continued to experiment with the recipe, adding my own twist here and there. Sometimes I would sprinkle a bit of cinnamon or cardamom on top for a touch of spice, or sweeten the tea with a spoonful of honey for a different flavor profile. But no matter how I chose to prepare it, Tibetan Butter Tea always remained a symbol of friendship and connection, a reminder of the time I spent with Tenzin and the warmth of his hospitality.

And so, every winter, as the snow fell outside and the fire crackled in the hearth, I would brew a pot of Tibetan Butter Tea and savor each sip, grateful for the memories and the traditions that had been passed down to me. It was a simple recipe, but one that held a world of meaning and love within its humble ingredients. And for that, I would always be grateful to my dear friend Tenzin and the gift of Tibetan Butter Tea.