Tibetan Butter Tea (Po Cha)

Name: Tibetan Butter Tea (Po Cha) Recipe
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 2 servings
Cuisine: Tibetan
Ingredients: 4 cups water; 2 individual black teabags (such as Lipton, or Pu-erh tea as an alternative) or 2 heaping tablespoons loose black tea; 1/4 teaspoon salt; 2 tablespoons butter (salted or unsalted); 1/3 cup half and half or milk

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Po cha is a traditional Tibetan salty butter tea that blends strong black tea with butter, salt, and milk into a creamy, savory beverage more akin to a light soup than a sweetened tea. The key to authentic po cha is emulsifying the butter thoroughly through churning, blending, or vigorous shaking.

🌍Tibetan 🥗Vegetarian 🥗Gluten-Free 🏷️Tibetan butter tea 🏷️Po cha Butter tea

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Total

10 min

Servings

Recipe Source

View original recipe

From Yowangdu Experience Tibet

Ingredients

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4 cups water
2 individual black teabags (such as Lipton, or Pu-erh tea as an alternative) or 2 heaping tablespoons loose black tea
1/4 teaspoon salt
2 tablespoons butter (salted or unsalted)
1/3 cup half and half or milk

5 Ingredients

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Instructions

1
Bring 4 cups of water to a boil.
2
Add 2 tea bags or 2 heaping tablespoons of loose tea to the boiling water and steep for a couple of minutes to medium strength. (Use 1 bag for lighter tea, 3 bags for stronger tea.)
3
Add a heaping 1/4 teaspoon of salt.
4
Remove the tea bags or strain out the loose tea grounds.
5
Add 1/3 to 1/2 cup of milk or a teaspoon of milk powder.
6
Turn off the stove.
7
Pour the tea mixture along with 2 tablespoons of butter into a churn, blender, or large container with a tight lid.
8
Churn, blend, or shake the mixture for 2 to 3 minutes until well combined and emulsified. Longer churning improves the flavor.
9
Serve immediately while very hot.

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Tips & Notes

Pro tips

Steep the tea to medium strength (2 minutes) before adding salt; over-steeping can make the tea bitter.
Emulsify for the full 2 to 3 minutes using a blender, churn, or sealed container; longer churning develops a smoother, more flavorful beverage.
Serve immediately while very hot; po cha separates as it cools, losing its signature creamy texture.
Use half-and-half over milk for a richer, more traditional result closer to authentic Tibetan po cha.

Substitutions

Black tea → Pu-erh tea (traditional Tibetan alternative, earthier flavor)
Half-and-half or milk → Milk powder (use 1 teaspoon; handy for high-altitude or travel situations)
Salted butter → Unsalted butter (adjust salt to taste; recipe includes separate salt addition)

Storage & make-ahead

Po cha is best consumed immediately. Leftover tea can be refrigerated for up to 2 days and gently reheated with re-emulsification, though texture and flavor decline.

Equipment

blender · churn · large container with tight-fitting lid

Common Questions

What type of tea works best for po cha?

Black tea such as Lipton or Pu-erh tea works well. Adjust strength by using 1 tea bag for lighter tea or 3 for stronger tea; 2 bags is standard for medium strength.

Do I need a churn to make po cha?

No. A blender or a large container with a tight-fitting lid works equally well. The goal is to emulsify the butter and tea for 2 to 3 minutes; longer churning improves flavor.

Can I use salted or unsalted butter?

Either works. The recipe calls for 1/4 teaspoon of salt added separately, so you can adjust total salt to taste regardless of butter type.

Is po cha supposed to taste salty?

Yes, po cha is intentionally savory and salty, closer to a light broth than a sweet tea. It is an acquired taste for those unfamiliar with Tibetan cuisine.