Yak butter tea is a traditional Tibetan beverage made by brewing brick tea, then mixing it with yak butter and salt using a wooden cask agitator or simple stirring. Rich and fortifying, it's designed to sustain energy in cold mountain climates.
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Use a knife to cut the solid brick tea into pieces.
Boil 300ml of water, then add 3 to 5 grams of brick tea. Boil the tea until it becomes dark brown.
Pour the brewed tea into the wooden cask.
Add yak butter and salt to the wooden cask.
Use the agitator inside the cask to mix the tea and yak butter together for several minutes until the yak butter tea is ready. Add more salt if it is cold weather.
Store the finished yak butter tea in a thermal bottle to preserve heat, then pour into small tea cups to drink.
Store finished yak butter tea in a thermal bottle to preserve heat for serving throughout the day; best consumed fresh and hot.
wooden cask with agitator (traditional method) · thermal bottle (for storage and serving)
Yes. Brew the brick tea in 300ml water until dark brown, then simply dissolve yak butter and salt into the hot tea by stirring, without the traditional wooden cask agitator.
Use a knife to cut 3 to 5 grams of brick tea into small pieces, then add to boiling water and boil until the liquid becomes dark brown.
Add salt to taste, using more in cold weather when you need the extra minerals and sodium for warmth and energy retention.
Store the finished tea in a thermal bottle to preserve heat, then pour into small tea cups to drink.
Yak butter is extracted from yak milk through churning. The recipe explains the extraction process alongside the traditional tea-making methods.
