Pocha Tibetan Butter Tea Food

POCHA (TIBETAN BUTTER TEA)

Pocha (Tibetan Butter Tea) image

Tibetans drink dozens of cups of this restorative butter tea a day. Not only does it quench thirst but it is also a satisfying drink packed with energy to sustain people throughout the day.

Provided by Member 610488

Categories Beverages

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 cups water
1 tablespoon loose black tea (heaping)
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon unsalted butter
2/3 cup half-and-half or 2/3 cup yak's milk

Steps:

Combine the water and tea in a medium saucepan, bring to a boil, and then turn off the heat and let steep for 5 minutes. Use a fine mesh strainer or cheesecloth to strain the liquid over a large bowl; discard the tea leaves.
Transfer the liquid back to the saucepan and bring to a boil, then decrease the heat to a simmer. Add the salt, sugar, butter, and half-and-half and whisk until the butter has completely dissolved and a little foam forms on the surface. Serve the tea in small bowls.

Nutrition Facts : Calories 82, Fat 7.5, SaturatedFat 4.7, Cholesterol 22.6, Sodium 314.7, Carbohydrate 2.8, Sugar 1.1, Protein 1.2

TIBETAN BUTTER TEA (PO CHA)

Tibetan Butter Tea (Po Cha) image

This classic Tibetan beverage is traditionally made with yak milk...so feel free to substitute for the half and half if you have extra yak milk lying around! This is from the Tibetan region of Pemagul and traditionally not sweetened, but a bit of sugar can be added if you like! From "In Nirmala's Kitchen".

Provided by Stacy Goodall @MrsGoodall

Categories Hot Drinks

Number Of Ingredients 6

Ingredients

2 bag(s) black tea
1 - star anise
1/4 teaspoon(s) salt
2 tablespoon(s) butter
1/2 cup(s) half and half
- sugar, to taste optional

Steps:

In a medium saucepan, combine 2 + 1/4 cups water, tea bags, and star anise; bring to a boil over medium heat.
Add salt, butter, and half & half: boil for 5 minutes more.
Remove pan from heat, strain the tea, and sweeten to taste with sugar

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Butter tea, also known as Bho jha (Tibetan: བོད་ཇ་, Wylie: bod ja, "Tibetan tea"), cha süma (Tibetan: ཇ་སྲུབ་མ་, Wylie: ja srub ma, "churned tea", Mandarin Chinese: sūyóu chá (酥油茶), su ja (Tibetan: སུ་ཇ, Wylie: Suja, "churned tea") in Dzongkha or gur gur cha in the Ladakhi language), is a drink of the people in the Himalayan regions of Nepal, Bhutan, India especially in Kashmir and Gilgit-Baltistan, Pakistan’s northern region called Khyber Pakhtunkhwa, Afghanistan, Kazakhstan, Tajikistan, East Turkestan
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Alternative names Boe cha, cha süma, goor goor cha, cha suskan

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