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Like many other Asian cultures, tea is a beverage enjoyed by Tibetans from dawn until noon or even evening. In some parts of Tibet, people drink up to 60 cups of tea a day. However, Tibetan tea is special because it includes a little butter from the milk of the yak – the animal characteristic of the region.
To cope with the freezing temperatures here, Tibetans need not only warm clothing, but also special drinks to warm themselves and replenish essential energy.
Butter tea is a precious gift that Tibetans offer to visitors, demonstrating their hospitality. No matter who you are or where you come from, as long as you set foot in a home in this land, you will receive a warm cup of butter tea from the locals.
Tibetan butter tea, also known as yak butter tea, is made from Pu-erh black tea, yak butter, a touch of Himalayan pink salt, and milk. Due to the harsh weather year-round, Tibet cannot grow its own tea. Most of the tea in Tibet is imported via the "Tea Horse Road." This is a long and arduous journey of nearly 4,000 km, undertaken by merchants who traversed countless treacherous paths to bring high-quality tea to Tibet in exchange for good horses. Because of its difficulty and length, the "Tea Horse Road" has become one of the most legendary trade routes, even comparable to the "Silk Road" in the world.
To prepare Yak Butter Tea, Tibetans boil the tea leaves in water for a considerably longer time than other types of tea. After about an hour of boiling, they add butter and salt, then use a Chandong teapot to mix the tea, milk, and butter together.
Butter made from yak milk.
The first few sips of butter tea can be off-putting to those unfamiliar with it, as the tea's flavor is a combination of strong, creamy, and salty tastes. However, after the second and third sips, this unpleasant sensation gradually disappears, leaving a warm, lingering aftertaste that can win over anyone. Many tourists even remember this addictive tea fondly after returning home, as nothing seems more suitable for sipping in the cold weather than Tibetan butter tea.
To analyze it specifically, Tibetan butter tea has many layers of flavor and aroma that intertwine in a rather unusual harmony. The salty taste of the salt and the rich, creamy flavor of the butter will overpower the tea in the first sip, before the tea's flavor is fully revealed. But then, the flavor of the black tea begins to assault the palate, giving a slightly astringent, refreshing sensation. Finally, after the sip, a warm, sweet aftertaste remains—the taste of the cow's milk, freshly squeezed in the early morning on the Tibetan plateau.
If you ever have the chance to visit the mythical land of Tibet, don't forget to enjoy this exquisite tea. Holding a warm cup of tea in your hands, savoring it amidst the peaceful chill of Tibet is an experience not to be missed in a lifetime.
