The history of Tibetan butter tea, known locally as Po Cha, dates back to the 10th century. Over the centuries, this drink has become an integral part of the identity of the inhabitants of the roof of the world. The name “Po Cha” means “whipped tea”, which directly refers to the way it is prepared. The base is strong red tea, which after brewing goes into a chadong – a special vessel resembling a traditional butter dish. This is where it is vigorously whipped with milk, yak butter and a portion of Himalayan salt. This allows the fat to perfectly combine with the infusion and prevents the formation of lumps or a skin on the surface.
The drink has a thick, almost soup-like consistency, is salty and has a specific, very intense aroma. Although it can be a challenge for tourists, for Tibetans it is a symbol of home, hospitality and health. Po Cha is served in small cups which, according to tradition, should never be empty. The host refills the dish after every, even the smallest, sip of the guest. So how do we get out of the situation when we no longer feel like eating another portion? If you’ve had enough, just leave the dish full. Only just before leaving, drink the entire contents of the cup. There is also a beautiful legend associated with this ritual: the inhabitants believe that if someone does not drink his portion to the last drop, fate will make him return to Tibet in the future.
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Tibetan butter tea is much more than ordinary tea – it is real “fuel” for the body, without which it is difficult to imagine life in the harsh climate of the Himalayas. Due to the extreme altitude and bitter cold, the inhabitants of this region often drink it in large quantities about 40 cups a day. What makes this extraordinary mixture so valuable for health?
The main task of butter tea is to provide the body with a solid dose of energy. Thanks to the high caffeine content and a large number of calories from fat, this drink allows you to quickly replenish your energy needs in difficult conditions. Butter has another practical function: it lubricates the lips, protecting them against cracking and drying out.
The key ingredient in the traditional recipe is dairy products from yaks. It is richer in nutrients and microelements than the well-known cow’s milk. It is this ingredient that makes Tibetan tea a health-promoting drink. Contained in fat linolenic acid supports heart function and protects blood vessels, and the high content of antioxidants supports memory, concentration and protects against neurodegenerative diseasessuch as Alzheimer’s disease.
Regularly drinking “power tea” also supports the immune system. The drink helps build a protective barrier against viral and bacterial infections. Additionally relieves gastroesophageal problems and increases metabolism, facilitating the digestion of heavier foods. For people staying in high parts of the mountains, this is a natural cure for altitude sickness. Helps relieve dizziness and nausea. Interestingly, even though it is salty, the addition of salt allows the body to retain water, protecting it against dehydration. The ingredients responsible for these properties are also found in cow’s milk, but in smaller amounts.
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It is difficult to obtain yak milk on our continent, so it is usually replaced with cow’s milk. The recipe provided (European version) will yield approximately 750 ml.
Ingredients:
- 10-15 grams of Pu-erh tea,
- approx. half a liter of boiling water,
- 2 tablespoons of Himalayan salt,
- 250 ml of milk,
- 2 tablespoons of butter.
Preparation method:
Pour it into a pot and pour boiling water over it. Leave to infuse for a few minutes. Add Himalayan salt and milk to the strong infusion. Mix thoroughly and bring to a boil over medium heat. Prepare a second pot and place the butter in it. Pour hot tea over them. Then beat everything using a milk frother or mixer so as to thoroughly combine all the ingredients and obtain a uniform structure.
Source: Terazgotuje.pl, kontakter.pl
