Get ready tea friends, we’re going on a tea-tasting adventure today! Himalayan Salt Butter Tea brings us to the glorious mountains of Tibet, where this fantastically rich butter tea is poured generously, cup after billowing cup.
Also called Po Cha, this tea is usually made with yak butter. Luckily, for convenience and because I like my adventures on the safer side, we just use cow’s butter here. For best results, make this with organic butter from grass-fed cows.
The tea base starts with Yunnan Pu-erh Shu (ripe) Tuocha, mellow nuggets of Chinese black tea that take well to being boiled. Usually, the tea is boiled for hours, but a solid 7-10 minutes with a good Pu-erh does a great job of giving us full-bodied taste.
Although a strict recipe for Butter Tea doesn’t have any sugar in it, I like to add some for a sweet and salty, caramel-like finish. With this addition, I could easily name this a Salted Caramel Latte.
You’ve probably already gotten the hint, but this isn’t your everyday tea recipe. It may take a few sips or even the whole cup to wrap your head around the robust complexity of flavors here, but as tea instructs us, take your time and drink with a open mind!
Himalayan Salt Butter Tea
1 nugget Pu-erh Tuocha
2 cups water
1/2 tsp Himalayan Salt
1/3 cup half-and-half
1 Tbsp grass-fed butter
3-4 Tbsp raw or brown sugar (optional)
1. Place the Pu-erh and water in a small pot and bring to a boil. After it reaches a boil, lower the heat and simmer for 7-10 minutes.
2. Strain the tea into a blender, then add the salt, half-and-half and butter. Very carefully and with a tea towel covering the lid of the blender, blend the tea on medium speed for a few minutes until you get a frothy, rich tea.
3. Pour the tea into cups and enjoy!