The health benefits of tea include improved concentration, high antioxidant content, and a beneficial effect on digestion. Tibetan tea additionally stimulates weight loss and accelerates metabolism. The base of the drink is here red teato which two seemingly incompatible ingredients are added, namely… butter and salt.
Tibetan tea, also known as po cha or whipped tea, is a drink prepared on the basis of red pu-erh tea with the addition of butter and salt. The original recipe uses butter produced from yak milkwhich is much fatter and more valuable than cow’s milk. Of course, you can use traditional butter to prepare this drink in our conditions. Salt is also an essential ingredient of Tibetan teathe pink Himalayan one is most often used. As you can easily guess, This drink comes from Tibet, where it was known already in the 10th century. A special chadong vessel is traditionally used to prepare Tibetan tea, which somewhat resembles our butter churn. This way you achieve a perfect, creamy consistency, without unwanted lumps.
Pu-erh tea is known for its metabolism-accelerating effect, which is why it is believed to have properties that support the weight loss process. It is believed to contribute to “fat burning”. In addition Tibetan tea with butter is fillingwhich may contribute to a reduced feeling of hunger.
Just like other types tea, pu-erh also has a beneficial effect on digestion, including intestinal function. Additionally, Tibetan tea may have a soothing effect on the digestive system. This drink also has an antibacterial effect, which helps the body during infections and supports the body’s immunity.
Present in red tea antioxidants that neutralize the harmful effects of free radicals and reduce oxidative stress. They also have anti-aging, anti-inflammatory and anti-cancer properties.
Moreover, it is worth drinking red tea because of… positive effect on the circulatory system. It is also believed to reduce the level of “bad” cholesterol in the blood. Additionally, Tibetan tea contains linolenic acid, which has a beneficial effect on the heart and blood vessels.
Tibetan tea is fatty, so it provides a lot of energy. This is especially important in the difficult climatic conditions in Tibet, where it is drunk in small portions throughout the day. This drink also provides caffeine, which energizes and stimulates the nervous system.
Preparing homemade Tibetan tea is very simple. Of course, in the “Polish version” we will not use butter made from yak milk, the butter made from cow’s milk, available in every store, will work just as well.
Himalayan salt can be easily replaced with the one we have at home. It is worth remembering that pink salt does not contain iodine, which is important for the proper functioning of the thyroid gland. Therefore, iodized salt will be a good option. It is worth adding that Himalayan salt, although often considered healthier, has no proven advantages in terms of nutritional profile.
At home, it is also difficult to find a special mixing bowl used in Tibet. You can use a blender or milk frother, or even a hand whisk.
Ingredients for Tibetan tea:
- 15 g pu-erh tea,
- 600 ml of water,
- 100 ml of full-fat milk,
- 2 tablespoons of butter,
- a pinch of salt.
Preparation:
- Start by boiling water, pour the tea into it and cook for about 10-15 minutes.
- Strain the infusion.
- Add milk, butter and salt. Blend everything or mix very thoroughly.
Tibetan tea should be drunk hotfor example instead of coffee, preferably in the morning. It is not recommended to drink the drink at night because it contains caffeine and is difficult to digest.
Sources: Terazgotuje.pl, zyczenie.medonet.pl
