How to make Tibetan Tea or Butter Tea at Home

What is Tibetan tea?

Butter tea, commonly known as Suja and Tibetan Tea in Bhutan and Tibet, respectively, is a type of tea salty taste rather than the typical sweet Indian tea.

It is a tea with butter and salt in it.

In particular, churning a mixture of tea, salt, and yak butter makes butter tea. In the mountain regions of Bhutan, Nepal, and Tibet, it is the most common drink people admire.

Tibetan butter tea, or Po cha, is an age-old beverage that combines robust brick or black tea with yak (or cow) butter, salt, and often a splash of milk, churned into a creamy, energizing brew suited to high-altitude life on the Tibetan plateau.

Traditional preparation involves simmering crumbled brick tea for hours to extract its signature smoky, bitter depth before vigorously churning it with butter and salt using a wooden churn or modern blender. Variations include substituting ghee for yak butter, swapping in English breakfast tea for accessibility, and tweaking dairy ratios for extra creaminess.

Beyond its nutritional role—providing dense calories and protection against cold and altitude—Po cha embodies centuries of Tibetan hospitality and ritual, from daily sustenance to ceremonial offerings at weddings and funerals.

Before we dive into the rich tapestry of Po Cha’s history, here’s a concise overview: Tibetan butter tea traces back to the 7th century Tang Dynasty, when tea first arrived in Tibet via legendary marriage alliances and early trade links.

Over the next 1,300 years, a sprawling network known as the Sichuan–Tibet Tea Horse Road—spanning more than 4,000 km—carried compressed tea bricks into the high plateau, forging both economic and cultural bonds.

By the 13th century, Tibetans began enriching their daily brew with locally abundant yak butter and salt, elevating plain tea into the creamy, savory Po cha cherished today.

More than just a beverage, Po cha stands at the heart of Tibetan hospitality—served continuously to guests, woven into religious ceremonies, and consumed in quantities up to 60 bowls a day, making it an enduring emblem of community, resilience, and prosperity.

Historical and Cultural Background

Legendary Introduction in the Tang Dynasty

• According to legend, in 641 AD, a Chinese princess married a Tibetan king, bringing with her the first tea leaves and igniting Tibet’s fascination with tea.
• Early records confirm that by the 7th century, tea drinking had taken hold in Tibet, setting the stage for a unique local adaptation.

Tea Horse Road and Brick-Tea Trade

• From roughly 700 AD onward, Tibetan traders and Chinese caravans traversed the Sichuan–Tibet Tea Horse Road, a 4,000 km network that linked Ya’an in Sichuan to Lhasa and beyond.
• Compressed tea bricks made in Yunnan were the primary trade commodity—dense, portable, and perfect for the long journey across high passes.

Emergence of Butter Addition in the 13th Century

• By the time of the Phagmodrupa dynasty in the 1200s, Tibetans began mixing melted yak butter and salt into their tea, creating a calorie-rich elixir suited to cold, high-altitude living.
• This innovation turned simple tea into Po cha—“churned tea”—a hardy staple that provided both warmth and sustained energy.

Integration into Hospitality and Religious Customs

• In Tibetan households, serving Po cha is synonymous with hospitality: hosts refill guests’ bowls after each sip, ensuring no visitor’s cup is ever empty.
• Beyond daily life, Po Cha features in weddings, funerals, and Buddhist ceremonies, symbolizing communal unity and spiritual generosity.
• It’s estimated that some Tibetans consume up to 60 small bowls of Po cha per day, underscoring its role as both nourishment and social glue.
• As an “iconic beverage deeply ingrained in Tibetan culture,” Po cha today continues to embody resilience, warmth, and the timeless bond between people and place.

Timeline and Key Statistics

Aspect	Detail
Tea Introduction to Tibet	7th century (641 AD)
Tea Horse Road Length	Over 4,000 km
History of Trade Route	~1,300 years of continuous use
Butter Addition	13th century (Phagmodrupa dynasty)
Daily Consumption	Up to 60 bowls/day
Cultural Status	Iconic, ceremonial, and hospitality beverage

Ingredients and Substitutions

Tibetan butter tea, or Po cha, relies on just four core ingredients—strong brick or black tea, rich yak butter, a pinch of salt, and a splash of milk—to create its signature savory-creamy profile.

In a typical home recipe, you’ll simmer 4 cups of water with 2 tablespoons of loose black tea (often pu-erh or Lapsang Souchong), then blend in 2 tablespoons of butter, ¼ teaspoon of salt, and ½ cup of milk for that velvety finish.

While authentic yak butter and brick tea give Po cha its deep, tangy-smoky edge, practical substitutions—like cow butter for yak butter and English breakfast tea bags for brick tea—let you capture much of the flavor without hunting specialty ingredients.

Understanding these ratios and swaps empowers home cooks to craft a Tibetan-style brew that’s both true to tradition and perfectly suited to modern kitchens.

Traditional Ingredients

• Brick or Plain Black Tea: Traditionally, Tibetans use compressed tea bricks (often pu-erh) broken into pieces and simmered for up to six hours, yielding a bold, smoky base.
• Yak Butter: Made from the milk of female yaks (dri), yak butter delivers a slightly tangy, cheese-like richness unavailable in cow butter, typically added at about 2 tablespoons per 4 cups of tea.
• Salt: Himalayan or kosher salt balances the creaminess; recipes call for ¼ teaspoon per 4 cups, though in colder regions some add up to 1 teaspoon to boost electrolytes and warmth.
• Milk: Yak milk is traditional, but whole cow’s milk or half-and-half in a ½ cup measure softens the tea’s edge and aids emulsification when churned.

Accessible Substitutions

• Cow Butter: Due to yak butter’s scarcity and cost, unsalted cow butter is a common stand-in—use the same 2 tablespoons measure for a milder, creamier brew.
• English Breakfast Tea: Tea bags (1–2 per 1⅔ cups water) replace brick tea for convenience; simply steep, then proceed with butter, salt, and milk for a similarly robust flavor.
• Vegan/Dairy-Free Options: Cultured vegan “butters” (e.g., Miyoko’s Oat Milk Butter) or coconut oil (1 tbsp) plus plant-based milk can emulate the texture and richness of butter tea.

Ingredient Comparison Table

Ingredient	Traditional Source	Typical Amount per 4 cups	Substitution	Substitution Amount	Flavor Impact
Tea	Pu-erh/Brick Tea	2 Tbsp loose leaves	English Breakfast tea bag	1–2 bags	Slightly less smoky, more malty
Butter	Yak Butter	2 Tbsp	Unsalted Cow Butter	2 Tbsp	Creamier, less tangy
Salt	Himalayan/Kosher Salt	¼ tsp	Table Salt	¼ tsp	Minimal change
Milk	Yak Milk	½ cup	Whole Cow’s Milk or Half-and-Half	½ cup	Similar creaminess, milder dairy flavor

Table data based on typical home recipes for Tibetan butter tea.

By mastering these traditional ratios and simple swaps, you’ll recreate the comforting essence of Po cha in your own kitchen—no mountaintop caravan needed.

Here’s a concise overview of the essential equipment you’ll need to create authentic, creamy Po cha in your own kitchen, whether you choose the traditional up-and-down motion of a wooden churn or the speed of modern appliances, while also honoring the centuries-old Tibetan tea ritual.

From brewing and straining to emulsifying and serving, each tool plays a key role in reproducing Po cha’s signature texture and cultural authenticity.

Understanding these options lets you blend tradition and convenience for a home-made butter tea experience that’s both efficient and true to its Himalayan roots.

Equipment Needed

Traditional Tools

• Dongmo (Churn): A dedicated wooden butter-tea churn used in Tibetan villages, employing an up-and-down motion for roughly 10 minutes to emulsify tea and butter.
• Wooden Bowl & Stirring Rod: If you lack a churn, a sturdy wooden bowl paired with vigorous stirring can suffice, though it takes significantly more arm power.
• Copper or Bronze Teapot: Traditional households favor metal teapots (copper or bronze) to maintain consistent heat during long simmers, reflecting both function and status.

Modern Kitchen Appliances

• High-Speed Blender: Slashes churning time to about 20 seconds by rapidly dispersing butter into the tea, delivering a light, frothy consistency.
• French Press: Plunging the press repeatedly emulsifies the mixture in 2–3 minutes, making it a convenient churn alternative.
• Sealable Shaking Container: Any food-safe jar or container with a tight lid lets you shake the tea-butter blend vigorously for about 3 minutes, offering a no-fuss manual method.

General Brewing & Serving Tools

• Saucepan: A heavy-bottomed pan for simmering crumbled tea bricks or tea bags, ensuring even heat and preventing scorching during the 5–10 minute brew.
• Tea Strainer: A fine-mesh strainer filters out leaf fragments or tea-brick debris to yield a clear, robust concentrate before churning.
• Measuring Cups & Spoons: Precise ratios (e.g., 2 Tbsp butter, ¼ tsp salt, ½ cup milk per 4 cups water) are critical for balancing savory, creamy flavors.
• Thermos or Insulated Serving Pot: Maintains Po cha’s warmth and prevents separation, allowing you to savor authentic butter tea over extended periods.

Equipment Comparison Table

Tool Category	Traditional Option	Modern Alternative	Estimated Emulsification Time
Emulsification Device	Dongmo (Wooden Churn)	High-Speed Blender	10 min (churn) vs. 20 sec (blender)
Manual Shaking	Sealed Shaking Container	—	~3 min (shake)
Brewing Vessel	Copper Teapot	Stainless Steel Saucepan	N/A
Straining Device	Reed/Copper Strainer	Fine-Mesh Strainer	N/A
Serving Container	Phorpa (Wooden Bowl)	Insulated Thermos	N/A

By selecting the right mix of heritage and home-friendly tools, you can seamlessly bring the time-honored Po cha ritual into your modern kitchen, honoring its cultural legacy while enjoying swift, delicious results.

Brewing the Tea Base

Tibetan butter tea’s rich, savory-sweet character hinges on three key steps: selecting a high-quality dark or fermented tea (often pu-erh brick or Lapsang Souchong) for maximum depth; gently simmering the leaves or tea bags for 10–60 minutes to coax out smokiness and body without over-bitterness; and finally, straining through a fine-mesh sieve or tea strainer to yield a clear, robust concentrate that emulsifies smoothly with butter and salt.

Selecting Quality Tea Leaves

Quality begins at the leaf. Traditional Po cha uses fermented “dark tea” (heicha), especially pu-erh brick tea, prized for its complex earthy notes and resilience to long simmering.

Loose pu-erh offers the most authentic base—aim for 6 g (≈2 Tbsp) of tea per 4 cups of water—but Lapsang Souchong can be used for its pronounced smokiness.

If brick tea is unavailable, high-quality English breakfast tea bags (1–2 bags per 2 cups) provide a malty backbone, though with slightly less depth.

For consistency, inspect leaves for uniform size and minimal dust—indicators of careful plucking and processing.

Simmering Methods to Coax Out Smoky Flavors

Bring filtered water (4 cups) to a rolling boil in a heavy-bottomed saucepan to ensure even heat distribution and prevent scorching.

Add your tea (brick fragments or loose leaves) and immediately reduce to a gentle simmer—maintain at just under boiling for 10–15 minutes for tea bags or up to 60 minutes for brick tea to fully extract smoky, bitter-sweet compounds.

Stir occasionally to redistribute solids and avoid clumping; extended simmering mellows astringency while intensifying body, essential for a tea that must hold butter in suspension.
For an ultra-authentic brew, some Tibetans simmer brick tea for hours—this “chaku” concentrate can be stored refrigerated and re-warmed, streamlining future batches.

Proper Straining for a Clear, Robust Concentrate

Once the flavor is developed, remove from heat and let settle for 1 minute to allow larger particulates to sink.

Pour through a fine-mesh tea strainer or double-layered cheesecloth into a clean vessel—this captures fine leaf fragments and sediment, delivering a pristine amber concentrate.

For extra clarity, decant the top liquid after a brief rest, leaving any remaining grit behind.

A clean, sediment-free base ensures smooth emulsification when butter and salt are added, preventing greasy pockets and off-textures.

Tea Type Comparison Table

Tea Type	Form	Recommended Amount (4 cups water)	Simmer Time	Flavor Profile
Pu-erh Brick Tea	Compressed brick	6 g (≈2 Tbsp)	30–60 min	Earthy, fermented depth (Path of Cha)
Lapsang Souchong Loose	Loose with smoke	2 Tbsp	10–15 min	Pronounced pine-wood smokiness (The La Source)
English Breakfast Tea	Tea bags	2 bags	5–10 min	Malty, brisk backbone (Epicurious)
Standard Black Tea Bags	Tea bags	2 bags	5–10 min	Medium strength, less smoky (YoWangdu Experience Tibet)

By carefully selecting your tea, mastering simmer times, and executing precise straining, you’ll achieve the clear, concentrated base that makes Tibetan butter tea’s texture and flavor truly exceptional, setting the stage for the final, joyous churning ritual.

Preparing the Butter Mixture

In crafting the butter mixture for authentic Tibetan butter tea, a precise 2-tablespoon butter to ¼-teaspoon salt ratio per 4 cups of brewed tea creates a savory backbone that harmonizes with the tea’s smoky notes.

Incorporating ½ cup of milk or half-and-half ensures smooth emulsification and a velvety mouthfeel, much like selecting the right upholstery fabric transforms a room’s comfort and aesthetic.

Higher-fat half-and-half (10–12% fat) yields a richer consistency, while whole milk (3.5% fat) offers a lighter finish, echoing the balance between plush and streamlined design elements.

For dietary flexibility, variations like cultured vegan butter or ghee, and alternatives such as goat’s milk or coconut cream, allow you to tailor the profile without sacrificing texture.

Optimal Butter-to-Salt Ratio

• Standard Ratio: Use 2 Tbsp (≈28 g) of butter to ¼ tsp (≈1.5 g) of salt per 4 cups of tea for a balanced savory profile.
• Weight–Weight Ratio: This equates to roughly an 18:1 butter-to-salt ratio by weight, enough to cut the tea’s bitterness without overwhelming its natural notes.
• Climate Adjustment: In colder regions, some recipes increase salt up to ½ tsp to boost electrolytes and warmth, akin to layering textiles for extra insulation in winter interiors.

Role of Dairy Components

• Milk vs. Half-and-Half:
  • Half-and-Half (1/2 cup, ~120 ml): At 10–12% fat, it creates a denser, creamier mouthfeel—comparable to the luxurious heft of high-quality velvet drapes.
  • Whole Milk (1/2 cup, ~120 ml): With ~3.5% fat, it yields a lighter finish, similar to choosing streamlined linens for a breezy, open-plan space.
• Alternative Dairy Options:
  • Goat’s or Sheep’s Milk (1/3 cup): Imparts a subtle tang and silky texture, much like incorporating reclaimed wood accents for a rustic-chic contrast.
  • Coconut Cream (2 Tbsp): Adds tropical richness and dairy-free emulsification, echoing eco-friendly materials in sustainable décor.
• Vegan Substitutes: Cultured vegan butters (e.g., Miyoko’s) or ghee can replicate the buttery depth, offering design-minded flexibility for varied tastes.

Ingredient Comparison Table

Component	Traditional Amount (per 4 cups)	Substitute	Substitute Amount	Flavor/Texture Impact
Butter (Yak/Unsalted)	2 Tbsp (≈28 g)	Cow Butter	2 Tbsp	Creamier, less tangy
Salt (Himalayan/Kosher)	¼ tsp (≈1.5 g)	Pink Himalayan Salt	¼ tsp	Mineral nuance
Half-and-Half	½ cup (~120 ml)	Coconut Cream	2 Tbsp	Rich, tropical mouthfeel
Whole Milk	½ cup (~120 ml)	Goat’s Milk	1/3 cup	Subtle tang, silky texture

Data synthesized from traditional and modern recipes for Tibetan butter tea (Arbor Teas, YoWangdu Experience Tibet, Path of Cha).

By mastering these ratios, much like blending textures and hues in interior design, you’ll achieve a butter mixture that delivers both authentic Tibetan warmth and a luxurious sensory experience in every cup.

Churning and Emulsification

Like selecting the perfect upholstery technique for a bespoke sofa, choosing your churning method for Tibetan butter tea profoundly shapes its texture and flavor. Traditional hand-churning with a wooden dongmo (churn) for 10–15 minutes yields a coarse yet frothy suspension marked by the hollow thok that signals readiness.

In contrast, modern kitchens often employ high-speed blenders, emulsifying tea, butter, and salt into a uniform froth in 20–30 seconds. French presses bridge the gap—plunging for 2–3 minutes generates moderate foam and good butter hold, while sealable jars shaken for around 10 minutes offer a manual, on-the-go alternative.

Arbor Teas even suggests blending for 2–3 minutes to deepen creaminess, proving there’s room to tailor technique to taste. Across methods, the goal is the same: a soup-like consistency that evenly suspends butter, much like the even weave of a quality fabric ensures comfort and durability.

Traditional Hand-Churning Practices

• Tool: A dongmo (wooden butter-tea churn) and phorpa (wooden bowl).
• Technique: Up-and-down motions for 10–15 minutes, identifying readiness by a hollow thok sound that indicates proper aeration.
• Result: Coarse-textured froth with robust bubbles and slight graininess, prized for its rustic mouthfeel.
• Ritual Value: The manual process fosters mindfulness, akin to hand-crafting wood trims, deepening the home-brewing experience.

Electric Blending Techniques

• High-Speed Blender: Processes the mixture in 20–30 seconds, creating a fine, uniform foam that holds butter evenly in suspension.
• French Press: 2–3 minutes of plunging achieves moderate froth; metal construction maintains heat while emulsifying.
• Sealed-Shaking Container: 10-minute vigorous shaking is ideal for travel or minimalist setups, offering decent froth without electricity.
• Extended Blending: Some recipes recommend 2–3 minutes in a blender to intensify creaminess, trading speed for richness.
• Modern vs. Traditional: Electric methods maximize convenience and consistency, while hand-churning preserves the ceremonial charm—choose based on your kitchen’s style and your own décor rhythm.

Method Comparison Table

Method	Device	Approx. Time	Texture & Froth
Hand-Churning	Wooden dongmo & phorpa	10–15 min	Coarse bubbles, rustic froth, tactile depth
High-Speed Blender	Electric blender	20–30 sec	Fine, uniform foam, smooth suspension
French Press	Metal plunger press	2–3 min	Moderate froth, balanced texture
Sealed Shaker	Airtight jar or shaker bottle	~10 min	Decent bubbles, manual convenience

Mastering these emulsification techniques—much like layering textures in a living space—ensures your homemade Po cha hits the sweet spot between tradition and modern ease, delivering a frothy, soul-warming brew every time.

In Tibetan hospitality, the ritual of serving butter tea (Po cha) extends beyond refreshment, embodying deep-rooted customs of warmth and respect. Hosts continuously refill guests’ bowls after each sip, ensuring the tea is always hot and signaling unending generosity.

Guests walk a delicate etiquette path—holding the bowl with the right hand, supporting with the left, and waiting for the host’s offering before lifting the vessel (Tibet Tour).

Pairings like tsampa, a roasted barley flour staple, and balep flatbread not only balance the tea’s savory-salty notes but also provide hearty sustenance suited to nomadic life. Embracing these traditions at home transforms every serving into a culturally rich experience, marrying the functional elegance of Tibetan rituals with your own décor sensibility.

Serving and Pairings

Serving Etiquette

• Continuous Refills: Hosts refill guests’ bowls after each sip to symbolize unending hospitality and warmth.
• Respectful Handling: Guests hold the bowl with the right hand and support it with the left, often inhaling the aroma before sipping as a mark of respect.
• Host-First Offering: When presented by the host, guests should wait until the bowl is placed before lifting it, reflecting deference and proper manners.
• Leaving a Sip: It’s customary to leave a small amount of tea in the bowl to signal satisfaction and appreciation, rather than finishing every drop.
• Piping Hot Service: Newly made butter tea is served immediately to distinguished guests, as its flavor is best enjoyed when hot.
• Traditional Vessels: Tea may be served in ceramic, silver, jade, or wooden bowls; everyday homes favor sturdy wooden phorpa bowls for practicality and tradition.
• Measured Sips: Tibetans sip butter tea slowly in separate gulps, avoiding draining the bowl in one go, which is considered impolite.

Traditional Pairings

• Tsampa (Roasted Barley Flour): Coarse roasted barley flour is kneaded with butter tea into dough or eaten side-by-side, offering a hearty contrast and lasting energy.
• Tsampa Balls: In nomadic settings, tsampa is mixed directly with butter tea and rolled into portable balls for on-the-go nourishment.
• Balep Korkum (Tibetan Flatbread): This unleavened flatbread, crisp outside and soft inside, is torn into pieces and dipped into hot butter tea, complementing its savory-saline profile.
• Sweet Fritters (Khapse): Occasionally, deep-fried sweet fritters provide a dessert-style counterpoint to the tea’s richness, balancing savory and sweet.

Pairings Summary Table

Pairing	Description	Serving Suggestion
Tsampa (Roasted Barley)	Coarse flour mixed with butter tea into dough or eaten alone	Form into balls or serve loose alongside the tea
Balep Korkum (Flatbread)	Unleavened, pan-cooked bread with a crisp exterior and soft interior	Tear and dip into hot butter tea
Sweet Fritters (Khapse)	Deep-fried dough pieces, sometimes coated in sugar or honey	Serve after tea as a dessert accompaniment

Table data compiled from traditional Tibetan culinary practices

Variations and Tips

Tibetan butter tea (Po cha) invites endless personalization—swap in golden ghee for a nutty richness, stir in natural sweeteners or warming spices, and tweak salt and dairy levels to suit your taste and lifestyle.

Ghee delivers a toasted, caramel-like depth that complements black tea’s earthiness, while jaggery, honey, or coconut sugar lend gentle sweetness without overpowering the savory base. To balance saltiness, dilute an overly briny batch with extra warm tea or dairy, or counter it with a hint of acid like lemon juice—techniques proven to rescue many a soup or stew.

For dairy-free kitchens, coconut cream or MCT oil ensures smooth emulsification and a luxuriously creamy mouthfeel.

Ghee and Butter Variations

• Ghee Substitute: Replace traditional yak or cow butter with 2 Tbsp of ghee for a slightly caramelized, nutty profile that enhances the tea’s body.
• Grass-Fed vs. Standard Butter: Grass-fed varieties impart higher omega-3s and a richer golden hue, while standard unsalted butter offers a neutral creaminess—choose based on flavor and nutrition priorities.

Sweeteners and Spices

• Natural Sweeteners: Add 1–2 Tbsp of jaggery, raw honey, or coconut sugar to soften bitterness and introduce complex sweetness, mirroring how accent pillows can change a room’s vibe.
• Warm Spices: Stir in ¼ tsp each of cardamom, cinnamon, ginger, or cloves for aromatic depth; these spices harmonize with butter tea’s savory notes, much like layered textures enliven a living space.
• Herbal Twists: For a floral lift, steep a few rose petals or lavender buds with the tea base before churning—think of it as adding fresh flowers to a room for visual and sensory appeal.

Adjusting Saltiness and Creaminess

• Salt Corrections: If the tea is too salty, dilute with equal parts freshly brewed tea or a splash of dairy, or balance with a squeeze of lemon or a pinch of sugar—methods widely used to rescue over-salted soups.
• Creaminess Control: Increase richness by upping half-and-half or milk by 1–2 Tbsp, or lighten it by substituting part dairy with water, like swapping a heavy drapery for sheer curtains to let more light in.
• Emulsification Boost: For a silkier texture, blend the butter mixture an extra 10–15 seconds in a high-speed blender, ensuring every droplet of fat is fully suspended.

Alternative and Dietary-Friendly Options

Variation	Ingredient Swap	Amount	Impact
Vegan Butter Tea	Cultured vegan butter & coconut cream	2 Tbsp & 2 Tbsp	Dairy-free, tangy-rich, eco-friendly
Ghee Chai Twist	Ghee & jaggery & chai spices	2 Tbsp & 1 Tbsp	Toasted-nutty, sweet-spiced
Low-Salt Version	Reduce salt to ⅛ tsp & add lemon zest	⅛ tsp & 1 tsp	Bright, less sodium
Herbal Infusion	Lavender or rose petals	1 tsp dried	Floral aroma, soothing undertone

Table data compiled from traditional practices and modern adaptations.

By experimenting with these variations—much like mixing fabrics and finishes in décor—you’ll discover your perfect Po cha formula, blending heritage warmth with personalized flair.

In the harsh, wind-swept heights of the Himalayas, Tibetan butter tea (Po cha) serves as both sustenance and shield—a high-calorie, nutrient-dense elixir that fuels the body, fortifies the spirit, and guards against the elements.

A single cup delivers around 204 kcal, nearly all from nourishing fats, while supplying fat-soluble vitamins and antioxidants to support immunity and cellular health.

Beyond sheer energy, its blend of salt and polyphenols maintains electrolyte balance and aids digestion, easing the strain of thin air and heavy meals. Butter’s lipid coating also doubles as a natural lip protectant, preventing chapping in bone-dry, icy winds.

Health Benefits

Nutrient-Dense Profile

• High Caloric Fuel: At 204 kcal per 1 cup, Po cha is a compact energy source ideal for cold, high-altitude environments.
• Rich in Healthy Fats: Nearly 100% of its calories come from butter’s medium-chain fatty acids, offering rapid energy release and thermal insulation.
• Fat-Soluble Vitamins: Supplies 22% DV of vitamin A, plus significant vitamin K for bone health and blood clotting.
• Essential Minerals: Contains calcium and potassium to support muscle function and cardiovascular health.
• Antioxidants: Polyphenols from fermented tea combat oxidative stress, protecting cells and boosting cognitive focus (PMC).

Nutritional Breakdown per 1 Cup

Nutrient	Amount	Benefit
Calories	204 kcal	Sustained energy for exertion
Fat	~22.7 g (100% of calories)	Rapid fuel, thermal insulation
Protein	0.5 g	Minor support for tissue repair
Vitamin A	22% DV	Vision, immunity, skin health
Vitamin K	Rich source	Bone strength, blood clotting
Calcium	Rich source	Bone & dental health
Potassium	Rich source	Electrolyte balance, muscle function
Antioxidants	Tea polyphenols	Cellular protection, anti-inflammatory benefits

Functional Advantages in Cold Climates & High Altitudes

• Thermal Insulation: The high-fat content acts like a wearable layer, conserving body heat in subzero temperatures.
• Altitude Adaptation: Salt and theophylline in tea improve fluid balance and oxygen uptake, reducing symptoms of altitude sickness (headache, nausea).
• Digestive Aid: Tea polyphenols and fats lubricate the gut, helping process high-protein, fatty diets common in nomadic lifestyles.
• Lip-Chapping Protection: A thin butter film shields lips from windburn and dehydration.
• Mood & Cognition: Natural caffeine and theophylline gently stimulate the mind, enhancing alertness and mood under physical stress.
• Cardiovascular Support: Unsaturated fatty acids help regulate cholesterol, and regular Po cha drinkers show lower metabolic syndrome risk in Tibetan populations.

By weaving together calorie-dense nourishment, essential micronutrients, and practical protective functions, Tibetan butter tea exemplifies how a simple brew can meet the rigorous demands of extreme environments, nurturing the body as deftly as thoughtful décor nurtures the soul.

Altogether, the benefits of butter tea include warming the body, increasing energy levels, moisturizing the skin, helping digestion, and other infinite benefits. 

Described below are the additional benefits of butter tea,

Boosts Energy

As Butter tea or Suja is rich in caffeine, it helps in boosting energy.

Generally, in mountain areas, people work for long hours and in tough terrain. Accordingly, to boost their energy, Suja is widely considered.

Good for the Brain

Similarly, this tea has antioxidant properties that help in countering the dangerous effect of free radicals in the body.

Altogether, the benefits of butter tea include warming the body, increasing energy levels, moisturizing the skin, helping digestion, and other infinite benefits. 

Described below are the additional benefits of butter tea,

Boosts Energy

As Butter tea or Suja is rich in caffeine, it helps in boosting energy.

Generally, in mountain areas, people work for long hours and in tough terrain. Accordingly, to boost their energy, Suja is widely considered.

Good for the Brain

Similarly, this tea has antioxidant properties that help in countering the dangerous effect of free radicals in the body.

Due to specific anti-diabetic properties in butter tea, it is widely considered among the mountain people.

Mastering Tibetan butter tea at home often involves troubleshooting bitterness, greasiness, and imbalance, just as selecting the right fabrics and finishes prevents a drafty room or a sagging sofa.

Bitterness typically stems from over-steeping or water that’s too hot; simply shorten your steep time to 5–15 minutes and lower the water temperature to 185–194°F (85–90°C) to tame harsh tannins. Greasiness or separation results from inadequate emulsification; extend your blending or churning time by 10–15 seconds or vigorously shake the mixture in a sealed jar for 5–10 minutes to break butter into finer droplets.

Saltiness and creaminess can be dialed in by diluting with extra brewed tea or dairy, or by tweaking butter-to-salt ratios—akin to calibrating upholstery stuffing for perfect comfort.

Troubleshooting Common Issues

Overly Bitter Tea

• Cause: Over-steeping and water that’s too hot extract excess tannins and bitter compounds.
• Solution: Reduce steeping time to 5–15 minutes (instead of 30–60 minutes) and lower water temperature to 185–194°F to control tannin extraction.
• Upgrade: Use high-quality teas like pu-erh brick or Lapsang Souchong for a balanced, smoother finish.

Greasy or Separated Tea

• Cause: Insufficient emulsification leaves large butter globules that float or separate.
• Solution: Extend blending or churning time by 10–15 seconds to create a finer emulsion.
• Alternative: For an electric-free approach, vigorously shake the tea-butter mixture in a sealed jar for 5–10 minutes to stabilize the emulsion manually.

Imbalanced Salt or Creaminess

• Too Salty: Dilute with extra brewed tea or a splash of dairy (milk or half-and-half) to coat the palate and mute brininess.
• Too Bland: Add a pinch of salt (⅛–¼ tsp) or 1–2 Tbsp butter/dairy to boost savory depth.
• Richness Adjustment: Tweak dairy by adding 1–2 Tbsp half-and-half or whole milk for extra creaminess, much like layering throws for warmth in a living room.

Troubleshooting Quick-Fix Table

Issue	Cause	Quick Fix	Analogy
Bitter Tea	Over-steeping / High temperature	Shorten steep (5–15 min) & use 185–194°F water	Like trimming excess fabric
Greasy/Separated	Poor emulsification	Blend +15 s / Shake 5–10 min in jar	Like beating cushions for even loft
Too Salty	Excess salt vs. liquid ratio	Dilute with tea/dairy or add acid/sweetener	Like balancing room color with throw pillows
Too Bland/Watery	Insufficient salt/butter	Add ⅛–¼ tsp salt or 1–2 Tbsp butter/dairy	Like adding accent cushions for pop

By applying these targeted adjustments—much like fine-tuning a décor scheme—you’ll ensure each cup of Po cha is harmonious in flavor and texture, delivering a tasting experience as curated as your most welcoming living space.

Ingredients of Tibetan Tea or Butter Tea

Traditional butter tea, sometimes called Tibetan tea, is quite easy to make and hardly takes more than 10 minutes. The main ingredients you need are

• 2 pinches of Tea Leaves
• 2 cubes of unsalted butter
• Quarter cup of Milk
• Pinch of Salt
• 2 ½ cups of water

How to make Tibetan Tea or Butter Tea

The procedure for making Tibetan tea is effortless. You need 8-10 minutes to make this tea. Follow the easy steps and enjoy the process of making it.

Step 1: Boil the water in a pan and then turn the flame low.

Step 2: Put the two pinches of tea in the water and continue to boil for a couple of minutes, then separate the tea leaves. 

Step 3: Combine the tea, salt, butter, and milk in the blender and blend for 2-3 minutes.

Step 4: Pour the cup and enjoy the delicacy. 

Also, you can check out the video on how to make Tibetan Tea here:

Side Effects of Tibetan Tea

Caffeine

The caffeine content found in butter tea will have adverse effects on the body once consumed in a massive quantity. 
Consuming an excessive quantity of butter tea may result in anxiety, sleep disorders, headaches, irritability, and abdominal discomfort.
It is advised not to drink over 2-3 cups of this tea per day.

Cholesterol

Since butter has some good fats and positive effects on the body. It still can lead to some cardiovascular problems by increasing the cholesterol levels in your body.
Due to the presence of butter in Tibetan tea and if you’re suffering from high cholesterol, it is advisable to contact your doctor before having this tea.

Salt

As a rule, an excess of everything is body, as you already know, and the same goes for our body as well. 
Adding too much salt to your diet will lead to high blood pressure. So while making the Tibetan tea, make sure to add salt as per your taste.

Tibetan tea Recipe

Still need to print out the detailed recipe for the Tibetan Tea. Check out the full recipe below.

How to make Tibetan Tea or Butter Tea

Butter tea, commonly known as Suja and Tibetan Tea in Bhutan and Tibet, respectively is a type of tea salty in taste rather than the typical sweet Indian tea.

Prep Time: 2 minutes

Cook Time: 5 minutes

Course: Drinks

Cuisine: Bhutanese, Tibetan

Servings: 2 people

Ingredients  

• 1 1/2 tbsp of tea leaves
• 1/4 cup of Milk
• 2 cubes of butter, unsalted butter/salted
• 2 1/2 cups of water
• 1/2 tbsp salt according to your taste

Instructions 

• Pour water into the pot, add tea leaves, and bring it to a boil.
• Boil it for a few minutes and control the flame if it boils over.
• Now, strain it into another pot, and add milk, butter, and salt to it.
• Using a hand blender, blend it for a couple of minutes.
• Finally, check the salt, add more if needed, heat it back if needed, and serve it hot.

As you welcome Po cha into your living space, remember that centuries of regional diversity—from the nomadic tribes of Amdo to the high passes of Ü-Tsang—offer a palette of variations in tea type, butter source, and spice additions.

Drawing on modern adaptations—like swapping brick tea for English breakfast bags or yak butter for cow butter, coconut oil, or ghee—makes this ritual accessible in any kitchen. You can further tweak steep times, emulsification methods, and ingredient ratios to craft a cup that reflects both Tibetan tradition and your own décor-inspired lifestyle.

Embrace experimentation—add a pinch of cardamom, adjust your butter ratio, or explore sweeteners—and let your creativity steep each bowl in authentic Himalayan warmth and hospitality.

Lastly, dont forget to like the content if you love it. Also, share it on your social media so that everyone can know how easy it is to make this tea.

FAQs

What is Tibetan butter tea (Po cha)?

Tibetan butter tea is a savory soup-like drink made from strong tea, yak (or cow) butter, salt, and milk, traditionally churned into a creamy emulsion.

Can I use cow butter instead of yak butter?

Yes—unsalted cow butter matches yak butter’s richness and is more accessible, yielding a similarly creamy flavor.

How do I achieve a smooth emulsification?

Use a blender for 20–30 seconds, churn manually for 10–15 minutes, or plunge in a French press for 2–3 minutes to suspend butter evenly.

Is butter tea healthy?

At ~200 kcal per cup, Po cha provides healthy fats, vitamins A/K, antioxidants, and electrolytes—ideal for cold, high-altitude climates.

What foods pair well with Po Cha?

Traditional pairings include tsampa (roasted barley flour dough), balep flatbread, or sweet khapse fritters to complement its savory profile