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Butter tea
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Butter tea
Butter tea, also known as bho jha (Tibetan: བོད་ཇ་, Wylie: bod ja, "Tibetan tea"), cha süma (Tibetan: བོད་ཇ།,ཇ་ལོ་,ཇ་,ཀ་རུ།, Wylie: ja srub ma, "churned tea", Mandarin Chinese: sūyóu chá (酥油茶), su ja (Tibetan: སུ་ཇ, Wylie: Suja, "churned tea") in Dzongkha, cha su-kan or gur gur cha in the Ladakhi language, and su chya or phe chya in the Sherpa language, is a drink of the people in the Himalayan regions of Nepal, Bhutan, India, Pakistan especially in Khyber Pakhtunkhwa and Gilgit-Baltistan, Afghanistan, Kazakhstan, Tajikistan, East Turkestan, Tibet and western regions of modern-day China and Central Asia. Traditionally, it is made from tea leaves, yak butter, water, tsampa (roasted barley flour) and salt, although butter made from cow's milk is increasingly used, given its wider availability and lower cost.
The history of tea in Tibet dates back to the 7th century during the Tang dynasty. However, butter tea did not become popular in Tibet until about the 13th century, the time of the Phagmodrupa dynasty.
According to legend, a Chinese princess married a king of Tibet which later helped establish trade routes between China and Tibet. These trade routes brought tea into Tibet from China. Later, butter was added to the tea that was brought from China as butter is and was a staple in Tibetan cuisine.
By the 8th century, it was common to drink tea in Tibet. In the 13th century, tea was then used in Tibetan religious ceremonies.
Today, butter tea is still prevalent in Tibet, and Tibetans can drink up to 60 small cups of the tea every day.
The highest quality of butter tea is made by boiling pu-erh tea leaves in water for half a day, achieving a dark brown color. It is then skimmed, and poured into a cylinder with fresh yak butter and salt which is then shaken. The result is a liquid that is about the thickness of a stew or thick oil. It is then poured into teapots or jars.
Another method is to boil water and add handfuls of the tea into the water, which is allowed to steep until it turns almost black. Salt is then added, along with a little soda if wanted. The tea is then strained through a horse-hair or reed colander into a wooden butter churn, and a large lump of butter is added. This is then churned until the tea reaches the proper consistency and transferred to copper pots that sit on a brazier to keep them warm. When a churn is not available, a wooden bowl and rapid stirring will suffice.
Each teapot and cup symbolize the standard of living of each family. A ceramic pot is the most widely used, while those made from copper or bronze may be used by families with a higher standard of living.
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Butter tea
Butter tea, also known as bho jha (Tibetan: བོད་ཇ་, Wylie: bod ja, "Tibetan tea"), cha süma (Tibetan: བོད་ཇ།,ཇ་ལོ་,ཇ་,ཀ་རུ།, Wylie: ja srub ma, "churned tea", Mandarin Chinese: sūyóu chá (酥油茶), su ja (Tibetan: སུ་ཇ, Wylie: Suja, "churned tea") in Dzongkha, cha su-kan or gur gur cha in the Ladakhi language, and su chya or phe chya in the Sherpa language, is a drink of the people in the Himalayan regions of Nepal, Bhutan, India, Pakistan especially in Khyber Pakhtunkhwa and Gilgit-Baltistan, Afghanistan, Kazakhstan, Tajikistan, East Turkestan, Tibet and western regions of modern-day China and Central Asia. Traditionally, it is made from tea leaves, yak butter, water, tsampa (roasted barley flour) and salt, although butter made from cow's milk is increasingly used, given its wider availability and lower cost.
The history of tea in Tibet dates back to the 7th century during the Tang dynasty. However, butter tea did not become popular in Tibet until about the 13th century, the time of the Phagmodrupa dynasty.
According to legend, a Chinese princess married a king of Tibet which later helped establish trade routes between China and Tibet. These trade routes brought tea into Tibet from China. Later, butter was added to the tea that was brought from China as butter is and was a staple in Tibetan cuisine.
By the 8th century, it was common to drink tea in Tibet. In the 13th century, tea was then used in Tibetan religious ceremonies.
Today, butter tea is still prevalent in Tibet, and Tibetans can drink up to 60 small cups of the tea every day.
The highest quality of butter tea is made by boiling pu-erh tea leaves in water for half a day, achieving a dark brown color. It is then skimmed, and poured into a cylinder with fresh yak butter and salt which is then shaken. The result is a liquid that is about the thickness of a stew or thick oil. It is then poured into teapots or jars.
Another method is to boil water and add handfuls of the tea into the water, which is allowed to steep until it turns almost black. Salt is then added, along with a little soda if wanted. The tea is then strained through a horse-hair or reed colander into a wooden butter churn, and a large lump of butter is added. This is then churned until the tea reaches the proper consistency and transferred to copper pots that sit on a brazier to keep them warm. When a churn is not available, a wooden bowl and rapid stirring will suffice.
Each teapot and cup symbolize the standard of living of each family. A ceramic pot is the most widely used, while those made from copper or bronze may be used by families with a higher standard of living.
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