What is Tibetan butter tea and how it is made?

Aug 10, 2011

Butter tea, also known as po cha, cha or goor goor in local language, is a drink of the Tibetans and Chinese minorities in southwestern China. It is also consumed in consumed in some parts of Bhutan. It is the common drink of Tibet.

There are many ways for preparation of this tea. It can be made from yak butter, salt and tea. The highest quality tea is made by boiling the tea leaves in water for half a day, achieving a dark brown color. It is then skimmed, and poured into a cylinder with fresh yak butter and salt which is then shaken. A pinch of soda is also added. The tea which finally comes is purplish colored and is very thick. They are served in a common traditional way in clay pots or handmade cups.

Another method is to boil water, and add handfuls of the tea into the water, which is allowed to steep until it turns almost black. Salt is then added, along with a little soda if wanted. The tea is then strained through a horse-hair or reed colander into a wooden butter churn, and a large lump of butter is added. It is the continuously churned and transferred to copper pots.

The average Tibetan can drink 50-60 cups of this tea in one day!