Po Cha ( Tibetan Butter Tea )
Plain black tea (in bags or loose)
1/4 teaspoon salt
2 tablespoons butter
1/2 cup milk or 1 teaspoon milk powder
Materials: One churn, blender, or large drink container with a tight lid.
Tibetan butter tea , po cha, is the most typical Tibetan drink. People who know about Tibetans know what po cha tastes like. In Tibet many people drink it all day long because it heats them up.
In Tibet, the process of making butter tea takes a long time and is pretty complicated. People use a special black tea that comes from an area called Pemagul in Tibet. The tea comes in bricks of different shapes, and we crumble off some tea and boil it for many hours. We save the liquid from the boiling and then whenever we want to make tea, we add some of that liquid, called chaku, to our boiling water.
Lucky for us, it is much easier to make po cha outside of Tibet. Four main things are needed to make our tea. You need: any kind of plain black tea (both bags and loose tea are okay), salt, butter and milk or milk powder. (You can use any kind of milk you want, though I think the full fat milk is the best, and sometimes I use Half and Half, which is half cream and half milk.) Most Tibetan people who live outside of Tibet use Lipton tea, or some kind of plain black tea.
This po cha recipe is for four people, more or less.