How to Brew Po Cha (Tibetan Butter Tea)
Po cha, or butter tea, is a traditional drink in Tibet, known for its warming and invigorating qualities; it is especially good to drink in the winter. Tibetans make po cha with pieces of brick tea brewed in hot water and mixed in a special churn with yak butter, yak milk and salt. If you would like to make butter tea, but don't have access to yak dairy products, never fear: make a few easy substitutions, and you can enjoy po cha any time.
- Difficulty:
- Easy
Instructions
Things You'll Need
- Saucepan
- 6 cups water
- 2 black tea bags or 1 tbsp. loose black tea
- Strainer
- 2 tbsp. butter
- 1/4 tsp. salt
- 1/2 cup milk
- Drink container with lid or cocktail shaker
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Making Tibetan Butter Tea
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1
Boil water in a saucepan.
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Measure 6 cups water. Pour the water in a saucepan and heat until boiling. Turn down the heat after it has come to a boil.
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2
Use black tea bags or loose black tea.
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Add 2 black tea bags or 1 tbsp. loose black tea to the boiled water. Bring the water to a boil again. Let it boil for about 2 minutes or until the tea has flavored the water and is a deep amber color.
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3
Strain the tea leaves from the water.
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Take the tea mixture off the stove. Remove the tea bags and dispose of them. If you have used loose tea, strain out the tea leaves with a strainer.
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4
Butter gives the tea a rich flavor.
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Pour the tea and water mixture into a large container with a lid. Use a cocktail shaker or any large lidded container that is safe for hot liquids. Add 1/4 tsp. salt, 2 tbsp. butter and 1/2 cup milk to the tea and water mixture.
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5
Shake the tea mixture to combine the ingredients.
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Blend the tea, salt, butter and milk in the shaker for 2 to 3 minutes or until combined thoroughly. Pour the butter tea into cups; this will make six servings.
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1
Tips & Warnings
You can use any kind of milk in butter tea - whole milk or skim. You can also use half and half or cream. You may substitute 1 tsp. of powdered milk for the half cup of liquid milk, if you prefer.
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References
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