Sikkim Butter Tea Po Cha Bhutia Tibetan Salt Churned

Method

1. 1

   Brew very strong black tea: bring 3 cups water to a boil.

2. 2

   Add tea leaves or bags. Boil for 5 minutes — the tea should be very dark and strong, much stronger than regular tea.

3. 3

   Strain the tea into a tall container (traditionally a cylindrical bamboo churn called a dongmo).

4. 4

   Add butter, milk or cream, and salt. Add a pinch of baking soda if using.

5. 5

   Churn vigorously: traditionally the dongmo is pumped up and down many times to emulsify the butter into the tea.

6. 6

   At home: pour everything into a blender and blend for 1 minute until completely emulsified and slightly frothy.

7. 7

   Or use an immersion blender. Or whisk very vigorously for several minutes.

8. 8

   The butter tea should be a uniform light brown colour with no visible fat pools — the emulsification is complete when it looks uniform.

9. 9

   Pour into cups. Drink hot and sip slowly.

10. 10

    In Tibetan-Bhutia tradition butter tea is refilled before the cup is empty and guests are expected to drink multiple cups.