The menu’s in my hands, and there it is, Tibetan tea. I vaguely remember reading somewhere that it has the ultimate thirst-quenching and relaxing properties. ‘I’ll take the Tibetan tea, please.’ ‘Just so you know, it comes with butter…’ The waiter’s tossing it out there, half-expecting me to change my mind. ‘Yeah, bring it on.’ ‘And a pinch of salt…’ He’s giving it one last shot. Little does he know, I’m all about trying local eats, no matter how wild the flavors.
Fast forward a bit, and he’s placing a cup of freshly brewed goodness in front of me. I’m sipping cautiously – it’s hot as heck. Gotta blow on the buttery surface to cool things down. Turns out, that’s the Tibetan way. A few sips in, and I’m riding a wave of bliss. Fatigue? What fatigue? My mind’s floating in a sea of zen. The waiter-slash-chef, maybe even the owner, shoots a glance my way. I shoot back a grin, ‘All good! It’s amazing.’ He’s happy.
Here’s the lowdown on whipping up Po Cha – Tibetan Tea with Butter:
2 tablespoons of tea (grab whatever you find – Kang Zhuan, Bao Yan, shóu (ripe) pu’er – or just raid the regular tea aisle for some big-leaf black or Lipton bags)
1.5 cups of milk
2 tablespoons of melted butter
1/4 teaspoon of salt
3 cups of water
- Toss the tea into water. If you’re rolling with Kang Zhuan, simmer it for 15-20 on a low vibe. Other varieties? A quick dunk will do.
- Strain the tea and throw it back on the heat. Add milk and salt.
- Remove from heat and stir the butter into the tea.
- Whisk it up with a mini broom or mixer and pour that liquid gold into your cups.
- Sip it while it’s hot and ride that Tibetan tea high.
