13 Facts About Butter tea

Butter tea likely originated in the Himalayan region between Greater Tibet and the Indian subcontinent.

However, butter tea did not become popular in Tibet until about the 13th century, the time of the Phagmodrupa dynasty.

Later, butter was added to the tea that was brought from China as butter is and was a staple in Tibetan cuisine.

Today, butter tea is still prevalent in Tibet, as citizens drink up to 60 small cups of the tea per day.

Highest quality of butter tea is made by boiling pu-erh tea leaves in water for half a day, achieving a dark brown color.

Related searches

The tea is then strained through a horse-hair or reed colander into a wooden butter churn, and a large lump of butter is added.

Each night, they boil the water, and the tea itself contains around sixteen bricks of the tea and hundreds of kilograms of butter.

Once the Butter tea is ready, one monk sounds the gong to let others know the Butter tea is ready.

Since butter is the main ingredient, butter tea provides plenty of caloric energy and is particularly suited to high altitudes.

Butter tea is used for eating tsampa by pouring onto it, or dipping the tsampa into it, and mixing well.

The tea is then combined with salt and butter in a special tea churn, and churned vigorously before serving hot.

Butter tea is used in the title of a book of poems by the exiled Tibetan Ten Phun.

Butter tea was born in Lhasa, Tibet, although the day of his birth is not available.