How to Brew Po Cha (Tibetan Butter Tea)

Tibetan butter tea, po cha, is a beloved Tibetan drink. Not only is it delicious, but it can warm even the coldest winter nights. Even outside of Tibet, Tibetans maintain a taste for their butter tea. And even though some of the ingredients are less accessible--po cha is made with a brand of special black tea only available in Tibet--it is easily made elsewhere in the world.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Plain black tea
• 1/4 tsp. of salt
• 2 tbsp. of butter
• 1/2 cup of milk
• 1 churn, blender or large drink container with a tight lid

1. Boil 5 to 6 cups of water.
2. Place 2 bags of tea (or 1 tbsp. of loose tea) in the water. Boil the whole mixture again for 2-3 minutes. A special brand of black tea is used in Tibet, but outside of Tibet any type of plain black tea is acceptable.
3. Take out the tea bags (or strain the tea leaves).
4. Pour your tea, salt, butter and milk into a chandong. Chandongs are rare outside of Tibet. Alternatively, you can shake the tea in any large container with a good lid, or use a blender.
5. Churn, blend or shake the mixture for 2 or 3 minutes.
6. Serve the tea immediately (it should serve four). Po cha is best when very hot.

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