Tibetan Butter Tea/ PO CHA:
As a special drink of Tibetan people, Tibetan butter tea is a daily essential playing an important role in Tibetan’s life.
What is Tibetan butter tea?
It’s the most popular one among several kinds of tea in Tibet.
Tibetan butter tea can also be called Tibetan yak butter tea
Simply put, the butter tea is a traditional Tibetan drink mainly made by yak butter and strong tea, adding some salt and refined spices. It tastes like a kind of light soup, being a little salty. Generally, traditional Tibetan people eat Tibetan butter tea and tsampa together at their breakfast. Some other people living adjacent to Tibetans also have the habit of drinking butter tea.
To know Tibetan butter tea, one need to first know the butter, the main ingredient of this drink. Not like the butter we normally see that is originated from cows, the butter in Tibet is the one extracted from yak milk or goat milk. Tibetan people like the yak butter most, as it has sweet flavor and excellent taste than the other one. In Tibet, one can see the yak butter anytime and anywhere, in every Tibetan family.
The traditional way by Tibetan people
The butter is extracted from the milk of yaks or goats. Tibetan nomad people refine the butter in a special way:
First heat the yak milk and pour it into a special wooden barrel. Then use the special wooden stick to pump the milk up and down, back and forth hundreds of times, so that the milk is separated from the oil and water. There will be yellow flat gradually forming and floating on the top of the milk. And we get the butter when the fat is scooped up and cools down.
When making the butter tea, Tibetans first boil the brick tea with water for a long time until it gets thick. Then pour the tea into the special butter tea barrel. Then add yak butter and salt, and stir all the materials in the barrel until the butter and tea blend together. Then heat the butter tea in the pot again, to finally get the hot and fragrant Tibetan butter tea
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