If you’ve ever spent time above 3,000 meters, you know the cold hits different. That’s exactly where Tibetan butter tea was born — in the high Himalayas, where oxygen is low, the wind is relentless, and comfort comes in the form of hot liquids with calories.
For centuries, Tibetans have been drinking this strong, salty brew made from bricks of fermented tea, churned with yak butter and salt. It’s not a treat — it’s fuel. It keeps the body going, prevents lips from cracking, and helps you survive where cappuccinos fear to tread.
The tea itself comes from compressed bricks — easier to haul across the vast Tibetan Plateau. The butter, traditionally from yak milk, adds calories and warmth. And the salt? It’s practical. In high altitudes, the body loses salt quickly. Monks trekking between monasteries needed something that worked, not something pretty. Over time, this mix of boiled tea, fat, and salt became both a daily ritual and a survival strategy.
A First Sip in Manali
My first encounter? Not in Lhasa, but in Manali, northern India, at a Tibetan-run café. I was cold, tired, and very much in need of caffeine. I’m a coffee loyalist — the darker and stronger, the better. But in this part of India, good coffee is rare. So I gave up and ordered tea.
The menu said “Tibetan Tea.”
“I’ll take one,” I said.
The waiter raised an eyebrow. “It comes with butter…”
“Perfect.”
“And salt.”
“Even better.” I smiled. He looked skeptical. I live for this kind of culinary gamble.
A few minutes later, a steaming cup arrived. There was a buttery shimmer on the surface. I blew on it, took a careful sip — and paused. Confusion. Curiosity. Then calm. It didn’t taste like tea or soup or anything I’d had before. But it worked. Five minutes later, I felt like I’d napped and meditated at the same time. I looked up. The waiter nodded. I nodded back. Nothing more needed saying.
How to Make Tibetan Butter Tea (Po Cha) at Home
What you’ll need:
- 2 tablespoons of strong tea (Kang Zhuan, Bao Yan, ripe pu-erh — or your favorite black tea)
- 3 cups of water
- 1.5 cups of milk (cow, oat, yak… whatever you’ve got)
- 2 tablespoons of melted butter (unsalted; yak is traditional, but not required)
- 1/4 teaspoon of salt
How to do it:
1. Boil the tea in water. If you’re using Kang Zhuan, simmer for 15–20 minutes. Other teas: 3–5 minutes is enough.
2. Strain the tea and return it to the pot. Add milk and salt.
3. Remove from heat and stir in melted butter.
4. Blend or whisk until smooth and lightly frothy.
5. Pour into cups. Drink hot. Cold wind optional, but recommended.
Tibetan butter tea isn’t trying to impress anyone. It’s been doing its job for centuries — warming travelers, monks, nomads, and now… maybe you.
It might not be love at first sip. But give it a chance — this strange, salty brew has a way of staying with you.
