The butter tea , also known as po cha (Tibet: ?????? , Ã, Wylie: , "Tibet Tea"), cha sÃÆ'¼ma (Tibet: ????????? , Ã, Wylie: ja srub ma, " tea turbulent "), Mandarin Chinese: s? In the Ladakhi language, is a drink of people in the Himalayas in Nepal, Bhutan, India (especially in Ladakh, Sikkim) and, the most famous, Tibet.
Traditionally, it is made of tea leaves, yak butter, water, and salt, though cow milk butter is increasingly used, given its wider availability and lower costs.
Video Butter tea
Customs
Drinking butter tea is a common part of Tibetan life. Before work, a Tibetan would usually enjoy some of these drinks, and always served for guests. Since butter is the main ingredient, butter tea provides a lot of caloric energy and is perfect for high altitude. Butter can also help prevent chapped lips.
According to Tibetan custom, butter tea is drunk in a separate gulp, and after each gulp the master replenishes the bowl to the brim. Thus, guests never spend their bowls; Instead, it is constantly replenished. If the visitor does not want to drink, the best thing to do is leave the tea untouched until it is time to go and then drain the bowl. In this way etiquette is observed and the host will not be offended.
Butter tea is also used to eat tsampa by pouring it, or dipping tsampa into it, and mixing it well.
Concentrates, which are produced with boiling tea leaves repeatedly, will be stored for several days, and are commonly used in cities. This tea is then combined with salt and butter in a special tea churn (Tibet: spong lang = "bo"> ???????? , Ã, Wylie: mdong mo), and shake vigorously before served hot. Now electric blender is often used.
Maps Butter tea
History
The history of tea in Tibet dates from the 7th century during the Tang Dynasty. However, it did not reach almost universal status until about the 13th century, the time of the Sakya hierarchy and the Phagmodu kings.
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The highest quality tea is made by boiling the tea leaves in water for half a day, achieving a dark brown color. It is then skimmed, and poured into a cylinder with fresh yak butter and salt which is then shaken. The result is a purplish liquid that is about the thickest of boiled or viscous oil. Then poured into a pot of clay tea, or pitcher.
Another method is to boil water, and add a handful of tea into the water, which is left steep until almost black. Salt is then added, along with a bit of soda if you wish. The tea is then filtered through horse hair or a reed sieve into a wooden butter churn, and a large clump of butter is added. This is then whipped until the tea reaches the right consistency and is transferred to a copper pot placed on the brazier to keep them warm. When churn is not available, wooden bowls and quick stirring are sufficient.
Currently, when tea leaves, yak butter and butter wooden butter are not available, people often make butter tea using tea bags, various types of butter available on the market and blenders to shake.
See also
- Masala chai
- Noon chai
- List of butter dishes
- List of Tibetan dishes
- Suutei tsai
- Tibetan cuisine
References
Quote
Source
External links
- Example of a bowl from which Tibetans drink tea and more information about bowl habits
- Sherpa Butter Tea
Source of the article : Wikipedia
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