Best AI Website CreatorPo cha, also known as yak butter tea or Tibetan butter tea, is a traditional beverage of the Tibetan people and other Himalayan cultures. The tea is made by brewing strong black tea (often pu-erh), then blending it with yak butter, salt, and sometimes milk or cream.
The preparation process involves using a special wooden churn called a "chandong" to mix the ingredients until they achieve a soup-like consistency. The result is a unique drink that's rich, savory, slightly salty, and has a distinctly buttery taste. The froth on top is considered the most desirable part.
Po cha is much more than just a beverage - it serves important nutritional purposes in the harsh, high-altitude environment of Tibet. The high fat content from the yak butter provides calories and energy, while also helping people stay warm and hydrated in the cold, dry climate.
Ingredients
4 cups of water
2 tablespoons of Organic Black Tea (perhaps a smoky one, like Organic Lapsang Souchong)
1/4 teaspoon of salt
2 tablespoons of butter
1/2 cup of milk or half and half
A blender (traditional po cha is churned with a wooden cylindrical churn called a chandong)
Directions
Bring the cups of water to a boil, and then turn down the heat.
Put the 2 spoons of tea in the water and continue to boil for a couple of minutes, then strain.
Combine the tea, salt, butter and milk or half and half in the blender and blend for 2-3 minutes – the longer the better.
Source: Arbor Teas
A Beverage with Many Purposes
In Tibetan hospitality traditions, guests are often served multiple cups of po cha as a sign of respect and welcome, and it's considered impolite to finish your entire cup - your host will continue refilling it as a gesture of generosity.
Traditional po cha is served in cups made from silver or wood, which are sometimes then set with copper, silver, or jade.
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