Butter Tea

Traditionally this tea is made from fermented pu’erh black tea leaves, yak butter, water and salt . The butter provides a thicker, and creamier brew. This tea has an aquired taste, since it is salty rather than sweet.

Butter tea is most widely consumed by people in the Himalayan regions of Nepal, India, Bhutan and Tibet and used commonly in the winter season.

A Chinese princess married a Tibetan King in the 17 th century, and brought tea as a gift. The Tibetans used butter instead of regular milk , creating Butter Milk. Today, some Tibetans will opt in for cow’s butter as it is less inexpensive.