Po Cha (Butter Tea)
Tibet & Himalayan Region
Savory, warming, and sustaining. Tea churned with yak butter and salt for high-altitude survival.
The Story
Po Cha is essential to Himalayan life—at high altitudes, the calories from butter and salt prevent altitude sickness and provide crucial energy. Tibetans may drink 40+ cups daily. The tea is churned (traditionally in a wooden churn called a chandong) until emulsified. To outsiders it's strange; to Tibetans it's home. It tastes like a warm, savory soup.
Flavor Notes
Perfect For
- Cold weather
- High altitude
- Adventurous palates
- Calorie-dense warmth
- Cultural exploration
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
Boiling
(100°C)
Amount
Pu-erh or strong black tea per 8oz
Steep Time
Boil several minutes
Resteeps
Tea is reused throughout day
Recommended Vessel
Churning vessel or blender
Brewing Tips
Use pu-erh tea for authenticity, or strong black tea. Blend with salted butter (yak butter if you can find it, regular if not) until fully emulsified—it shouldn't have oil floating on top. Drink it hot. Approach with an open mind; it's not sweet tea.