Tibetan Butter Tea
Tibetan butter tea, or Po cha, is a traditional high-altitude beverage made by churning strong brick tea with yak butter and salt until frothy. This creamy, savory tea is energizing and culturally essential to Tibetan hospitality.
Tibetan butter tea, or Po cha, is a traditional high-altitude beverage made by churning strong brick tea with yak butter and salt until frothy. This creamy, savory tea is energizing and culturally essential to Tibetan hospitality.
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Brew the tea by boiling water and adding the brick tea or black tea leaves. Simmer for several minutes to make a strong, dark brew.
Strain the tea into a churn or blender.
Add the salt and butter (and milk or cream if using).
Churn or blend vigorously until the mixture is well combined and frothy.
Pour into cups and serve hot.
Tibetan butter tea is best consumed immediately after preparation. Leftover tea can be refrigerated and gently reheated on the stovetop, then re-churned briefly to restore froth.
churn or blender · strainer
Unsalted cow's butter works well and is widely available. Use the same amount (2 tablespoons) for comparable richness and texture.
Yes. A blender works effectively to achieve the frothy, well-combined texture. Blend on high for 30–60 seconds until foamy.
Specialty tea shops, Asian grocery stores, and online retailers carry Tibetan brick tea. Strong black tea is an acceptable substitute if brick tea is unavailable.
Simmer for several minutes to create a potent, dark brew. The longer steep ensures the smoky, robust flavor characteristic of Po cha.
No. Milk or cream (¼ cup optional) adds smoothness, but traditional Po cha is made without it. Omit for a lighter version.
