Butter tea

Butter tea, also known as po cha in Tibet, is a traditional beverage consumed in various parts of the Himalayas, including Tibet, Bhutan, Nepal, and India. It is made by boiling tea leaves with yak butter and salt.

History

The origins of butter tea can be traced back to the Tang Dynasty in China, where it was consumed by the nomadic peoples of the Tibetan Plateau. The beverage was introduced to Tibet by Princess Wencheng, who married the Tibetan king Songtsen Gampo in the 7th century. The practice of drinking butter tea spread throughout the Himalayan region and became a staple in the diet of the people living in these high-altitude areas.

Preparation

The preparation of butter tea involves several steps. First, the tea leaves are boiled in water for several hours to create a strong tea concentrate. This concentrate is then mixed with a large amount of yak butter and salt in a special butter tea churn, and churned until the butter and tea are fully combined. The resulting beverage is a thick, creamy tea with a salty flavor.

Cultural significance

Butter tea plays a significant role in the culture of the Himalayan peoples. It is consumed throughout the day and is often served to guests as a sign of hospitality. In addition, it is used in various religious ceremonies and rituals. The high fat content of the tea provides necessary calories for the people living in the harsh, cold climate of the Himalayas.

Health benefits and concerns

While butter tea is high in calories, it also provides a number of health benefits. The yak butter used in the tea is rich in omega-3 fatty acids, which are beneficial for heart health. However, the high salt content of the tea can lead to health issues such as high blood pressure if consumed in large quantities.

See also

• Tibetan cuisine
• Yak butter
• Tea culture

‎