Butter tea, known as po cha in Tibet, originated as a survival drink. It combines black tea from Pemagul, Tibet, with yak butter and salt. The blend of butter and tea is believed to have beneficial effects on mental and physical well-being, according to Tibetan medicine. Unlike elaborate tea ceremonies, po cha is a straightforward and essential beverage, lacking intricate rituals and nuances. Its simplicity and availability in the mountainous region have made it a staple in Tibetan culture for centuries.
Among many theories, some say that butter tea's origin can be traced back to as early as the 7th century. Butter tea is believed to have originated in Tibet, China, around 1300 years ago, when Princess Wencheng's marriage to the Tibetan ruler brought tea and its culture to Tibet. As nomads, Tibetans faced challenges obtaining fresh produce, leading them to rely on milk and meat as their staple foods. Tea became a valuable addition to their diet, providing essential nutrients and aiding digestion.
The expansion of the Ancient Tea Horse Road brought more tea and Han Chinese influences to Tibet. To overcome the transportation challenges of green tea, dark tea was accidentally invented, becoming the primary tea type. Due to scarce resources, Tibetans combined butter, salt, milk, and tea to create butter tea, a high-calorie beverage that offered energy and protection against the cold.
Over time, the tea-drinking culture in Tibet evolved, influenced by its geographical location and cultural exchanges with neighbouring regions such as China, Bhutan, India, Nepal, and Mongolia. The introduction of tea from China further enhanced the evolution of Tibetan butter tea. Additionally, Tibetan Buddhism played a significant role in shaping the cultural and spiritual aspects of butter tea. The drink became an essential offering in religious ceremonies, symbolising purification, blessings, and the sharing of positive energy.
Traditional Way Of Brewing Po Cha
Traditionally, preparing butter tea in the Tibetan way is a laborious process. Herdsmen start by heating yak milk and then churning it in a large wooden bucket called Chandong, using a stick to separate the lipids and water in the milk. Later, the yellow fat is scooped up to create butter, which is then cooled in a leather bag. Nowadays, electronic blenders have simplified this step.
In the high altitudes of the Himalayas, where water boils at a lower temperature, the tea-making process is different. Dark tea, broken into pieces, is boiled for an extended period, usually half an hour or more, until the infusion turns dark and loses its bitterness. The tea leaves are filtered, and the infusion is combined with the butter and salt in the Chandong, undergoing intense churning until well mixed and milky.
Finally, the tea is poured into a pot, reheated, and fresh milk is added. Stirring completes the preparation of traditional Tibetan butter tea. Unlike milk tea, butter tea has a distinct taste that may be initially described as "rude" or acquired. However, with continued consumption, one may develop an appreciation for its unique flavour, much like the difference between cigars and cigarettes.
Recipe For Butter Tea
Ingredients:
• 2 teaspoons of loose black tea leaves (Pemagul black tea is traditional)
• 2 cups of water
• 2 tablespoons of butter (yak butter, preferably)
• 1/4 teaspoon of salt
Instructions:
• In a saucepan, bring the water to a boil.
• Add the tea leaves to the boiling water and let it simmer for about 3–5 minutes, allowing the flavours to infuse.
• While the tea is simmering, in a separate bowl, add the yak butter and salt.
• Once the tea is ready, strain it directly into the bowl containing the butter and salt mixture.
• Using a traditional Tibetan butter churn (drok-pa), vigorously churn the tea and butter together. If you don't have a butter churn, you can use a blender or immersion blender to achieve a creamy consistency.
• Continue churning or blending until the mixture becomes frothy and well combined.
• Pour the butter tea into cups and serve it hot.
Note: Tibetan Butter Tea has a distinct flavour and may be an acquired taste. Adjust the amount of butter and salt according to your preference. You can also experiment by adding spices like cardamom, ginger, or cinnamon to enhance the flavour.