Tibetan tea with butter

Russian variation of the famous drink! Tibetan tea with butter can be considered one of the symbols of this country. Locals drink it a lot and with pleasure. And it is quite possible to cook it at home!

Anya

Recipe author

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Composition / ingredients

servings:

For drink:

Black Tea

Water

800

Butter

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 100 % 2 g

Carbohydrates 0 % 0 g

18 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 15 min

Step 1:
How to brew Tibetan tea? We will need very few ingredients) Take filtered or bottled water. And be sure to boil it.
Step 2:
In a separate kettle, brew black tea in the usual way. Just pour it with boiling water and insist for five minutes.
Step 3:
You can immediately divide the tea into portions without pouring it into one common dish, as I did. Portioned for you, maybe it will be more convenient. Strain the tea leaves through a mesh so that the tea leaves do not get into the drink. I was pouring it into a jug. You can pour into mugs - you will need four mugs (or reduce the composition to 1-3 servings).
Step 4:
Add the right amount of boiling water.
Step 5:
Add butter and salt to the finished hot tea.
Step 6:
Beat the tea with a whisk for 5 minutes. It is very convenient to do this with a small battery-powered blender.
Step 7:
It took me exactly 15 minutes to prepare a Tibetan drink with boiling, brewing and whipping. It will turn out to be such a mass, beautiful color, opaque.
Step 8:
In the same way, you can brew both green and any other tea. And to taste, add sweetener, cinnamon, lemon juice and so on to the drink - whatever you like. Have a nice tea party for everyone!

In the original recipe for making this tea, yak oil is used and, of course, thanks to it, this drink has become so famous in the world. In our country, instead of yak butter, they use ordinary butter, and I can say that this is completely different, but the general consistency and similarity of taste sensations are present.

The first time I tried Tibetan tea with butter was visiting a friend in Shanghai. And I can say that I didn't like it so much that I was never going to try it a second time. But during a long trip to Tibet, I tasted this tea and now I even make it from Russian products, although it's a little different.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.