Butter tea known as Po Cha is a drink of the Tibetans, and is also consumed in Bhutan. It is made up of tea-leaves, butter and salt. Butter Tea Butter tea is an indispensible part of Tibetan life. Before work, a Tibetan will down several bowlfuls of this tangy beverage, and it is always served to guests. Since butter is the main ingredient butter tea is a very warming drink and a good antidote to the cold, so it is especially suited to high altitudes. According to the Tibetan custom, butter tea is drunk in separate sips, and after each sip the host refills the bowl to the brim. Thus the guest never drains his bowl yet it is constantly topped up. If the visitor does not wish to drink, the best thing to do is leave the tea untouched until the time comes to leave and then drain the bowl. In this way etiquette is observed and the host will not be offended. A Tibetan pilgrim The Tibetans speak the Tibetan language natively and form one of the 56 ethnic groups officially recognized by the Peoples Republic of China (PRC), although in anthropological terms they include more than one ethnic group. ...
Ingredients:
1 tablespoon regular black tea (preferably Nepalese or Indian)
3 cups whole milk (or 1.5 cup half-and-half + 1.5 cup water)
2 tablespoons unsalted butter
Salt to taste
Preparation:
Boil tea with milk for 2-10 min, depending upon the strength of tea desired; strain into tea cups. Add butter and salt. Stir thoroughly and serve. Makes two servings. '98
Darjeeling tea is known for its delicate aroma and light colour and is aptly termed as "the champagne of teas", Assam tea is known for its robust taste and dark colour, and Nilgiri tea is dark, intensely aromatic and flavoured.
Afternoon tea, the meal, is rarely served in the United States except in ritualized special occasions such as the tea party or an afternoon out at a high-end hotel or restaurant, which may also have cream teas on the menu.
Tea consumption is taboo in the US-based Church of Jesus Christ of Latter-day Saints.
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