Pocha (Tibetan Butter Tea)

Name: Pocha (Tibetan Butter Tea)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 cups water; 1 tablespoon loose black tea (heaping); 1/2 teaspoon salt; 1 teaspoon sugar; 1 tablespoon unsalted butter; 2/3 cup half-and-half or 2/3 cup yak's milk

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Pocha is a traditional Tibetan butter tea combining steeped black tea with butter and yak milk or half-and-half, creating a rich, foamy drink designed to sustain energy throughout the day.

🏷️Nepalese 🏷️Chinese 🏷️Asian 🏷️Very low carbs 🏷️Low protein 🏷️Low cholesterol

Total

20 min

Servings

4

Recipe Source

View original recipe

From Food.com · by Member 610488

Ingredients

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4 cups water
1 tablespoon loose black tea (heaping)
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon unsalted butter
2/3 cup half-and-half or 2/3 cup yak's milk

6 Ingredients

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Instructions

1
Combine the water and tea in a medium saucepan, bring to a boil, and then turn off the heat and let steep for 5 minutes. Use a fine mesh strainer or cheesecloth to strain the liquid over a large bowl; discard the tea leaves.
2
Transfer the liquid back to the saucepan and bring to a boil, then decrease the heat to a simmer. Add the salt, sugar, butter, and half-and-half and whisk until the butter has completely dissolved and a little foam forms on the surface. Serve the tea in small bowls.

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Tips & Notes

Pro tips

Whisk continuously after adding butter and half-and-half to emulsify the fats and create the characteristic foam on the surface.
Use a fine mesh strainer or cheesecloth to remove all tea leaves; any remaining particles will cloud the final drink.
Serve immediately in small bowls while hot and foamy for the authentic experience and best texture.

Substitutions

yak milk → whole milk or heavy cream (whole milk yields less richness; heavy cream makes it richer)
black tea → strong oolong or Pu-erh (use same quantity; avoid delicate teas that over-steep easily)
unsalted butter → salted butter (reduce added salt to 1/4 teaspoon to avoid over-salting)

Storage & make-ahead

Store cooled pocha in an airtight container in the refrigerator for up to 2 days; reheat gently in a saucepan and whisk until foamy before serving.

Equipment

fine mesh strainer or cheesecloth · medium saucepan · whisk

Common Questions

Can I use regular milk instead of yak milk or half-and-half?

Yes. Half-and-half is the recommended substitute for yak milk, but whole milk or even heavy cream work; the tea will be less rich with skim milk.

Why does my butter tea break or separate?

Whisking continuously after adding butter and half-and-half ensures the fat emulsifies into the tea. Stop whisking too early or use cold dairy and the emulsion may break.

How long should I steep the tea?

Steep for exactly 5 minutes off heat after boiling, then strain. This extracts flavor without over-steeping and making the tea bitter.

Can I make this ahead?

Prepare the brewed and strained tea up to several hours ahead; reheat and whisk in butter and half-and-half just before serving for best texture and foam.

What type of black tea works best?

A heaping tablespoon of loose black tea is traditional; use a full-bodied variety like Assam or a robust blend. Tea bags may work but loose tea is preferred.