Tibetan tea: salty rather than sweet

Looking at the basic ingredients of authentic Tibetan tea, we suspect many of you may be surprised by this flavour combination. Nevertheless, let us take a closer look at the phenomenon of Tibetan tea, step by step. Set your usual tastes and habits aside for a moment. It is time to discover the ingredients of the Tibetan drink known as Po Cha or butter tea, and much more besides!

What is Tibetan tea made from?

The base of Tibetan tea is Pu-erh tea, with yak butter and salt as the other ingredients. In the traditional preparation described here, Pu-erh leaves are boiled for almost half a day to achieve the desired dark brown colour. The tea is then poured into a vessel containing salt and yak butter and churned in a special container called a chandong. The resulting mixture has a very thick consistency.

Yak butter is difficult to find in Poland and elsewhere, so ordinary butter or cream has become an alternative. These also work well in Po Cha.

How can you prepare Tibetan tea at home?

Making butter tea is very simple. To enjoy this distinctive Tibetan drink, follow these steps:

1. Bring approximately one litre of water to the boil. Add two tablespoons of Pu-erh tea, or black tea if preferred, to the boiling water to brew.
2. Add a little salt — just ¼ teaspoon.
3. Strain the tea leaves out of the infusion.
4. Add ⅓ cup of full-fat milk.
5. Remove the mixture from the heat.
6. Pour it into a lidded container and add 1–2 tablespoons of butter. Shake with the lid on for around 2–3 minutes. You can also use a blender. In fact, the longer butter tea is churned, the better its flavour.

We recommend enjoying this Tibetan tea hot. That is when it tastes best, so serve it straight after preparation.

Where can you buy Pu-erh tea?

The tea used for Po Cha is best bought from a retailer specialising in teas from around the world. Our online shop offers loose-leaf Pu-erh tea, whose partial fermentation and long ageing period give it a distinctive taste and aroma, as well as its traditionally associated medicinal properties.

Loose leaves are presented here as the best way to enjoy the taste, aroma and health-related properties associated with both classic Pu-erh and Tibetan tea. See the full description of Albert Tea Pu-erh.

What does Tibetan tea offer?

What is it about Po Cha that makes Tibetans so keen to drink it several times a day? A starting point is butter tea's high calorie content and the substantial energy it provides in difficult conditions, including a harsh climate and high altitude. Alongside energy, it is warming and is associated with a range of important constituents, including fibre, vitamins and minerals. Salt helps the body retain water, while butter helps protect lips from cracking in low temperatures and wind. Other benefits attributed to Po Cha concern digestion, brain function, cardiovascular health and maintaining inner balance.

Alongside these benefits, it is worth mentioning the tradition encouraging Tibetans to maintain and share the custom of drinking Po Cha. Refusing the drink is viewed very negatively. If you visit a Tibetan home, do not be surprised if your host keeps topping up your cup with more butter tea.

Varieties of Tibetan tea

Tibetan tea comes in several forms, depending on the tea and other ingredients used:

• Butter tea — the best-known version, also called Po Cha, made with yak butter and salt.
• Sweet tea — particularly popular among younger generations, with fewer spices and a different preparation method.
• Black tea — made with classic black tea and pieces of butter.
• Mang Jha — a special version served during important religious events.
• Milk tea — a version intended for children because it contains a large amount of milk.

Read also: Rose tea: tasty, healthy and for everyone