Beverage

Tibetan Butter Tea (Po Cha) with Tsampa

Original name: Butter Tea (Tsampa Tea) with Salt

Prep

5 mins

Cook

15 mins

Servings

TibetanEasyBreakfastSnackVegetarianGluten Free

About this dish

This warming, salty butter tea—known as po cha or gur gur in Tibet—is a far cry from your usual cuppa. Made with black tea, yak butter (or unsalted butter), milk, and a handful of tsampa (roasted barley flour), it’s a frothy, nutritious drink that fuels high-altitude living.

Stirring in tsampa turns it into a light, porridge-like meal, perfect for a cold morning when you need something comforting and sustaining.

Ingredients

UK and US measurements are both included for every recipe.

Water

liquid

2 cups (500 ml)

Imperial: 2 cups

Loose-leaf black tea

other

2 tablespoons (about 10 g)

Imperial: 2 tablespoons

Unsalted butter

fat

2 tablespoons (about 30 g)

Imperial: 2 tablespoons

Whole milk

dairy

1 cup (240 ml)

Imperial: 1 cup

Tsampa (roasted barley flour)

grain

3 tablespoons (25 g)

Imperial: 3 tablespoons

Salt

seasoning

1/4 teaspoon, or to taste

Imperial: 1/4 teaspoon

Method

Boil the water and tea

10 minutes

Bring the water to a rolling boil in a medium saucepan. Add the black tea leaves, reduce to a simmer, and let it steep for about 10 minutes. The tea should be strong and slightly bitter.

Strain the tea

2 minutes

Strain the tea through a fine-mesh sieve into a heatproof measuring cup or a churn (if you have a traditional Tibetan churner). Discard the leaves.

Combine and churn

3 minutes

Return the tea to the saucepan over gentle heat (or keep it warm in a large teapot). Add the butter, milk (if using), and salt. If using a traditional churning vessel (or a blender), pour the mixture in and churn or blend for 1–2 minutes until frothy. If working without, you can whisk vigorously in the pot until frothy.

Incorporate tsampa

2 minutes

Gradually sift in the tsampa while whisking or during the final churn. This allows the drink to thicken slightly without lumps. Continue until well combined and aromatic.

Taste and serve

1 minute

Taste for salt; you want a pleasant savory edge. Ladle or pour into mugs or small bowls. For extra tsampa, stir a spoonful into each serving, or scatter it on top like ground cinnamon. Sip slowly and let the joy of high-altitude comfort run through you.

Equipment

Fine-mesh strainer
Saucepan
Traditional Tibetan churner or blender (optional)
or strong whisk

Nutrition facts

360 kcal

Calories

4 g

Protein

15 g

Carbohydrates

21 g

Fat

2 g

Fiber

350 mg

Sodium

Tips

If you don’t have yak butter, combine unsalted cultured butter with a splash of heavy cream, it helps to create that subtly tangy flavor.
Tsampa is simply roasted barley flour—you can buy it at Tibetan or Himalayan grocers or make your own by toasting barley flour in a dry pan until fragrant.
For an extra-aquatic lift, add a pinch of dried ginger into the churn, it's a favorite in western Tibet to cut richness.
Leave out the milk if you prefer a more original, sharper tea–which is how tea is often served at Dolpa highlands.

Serving suggestions

Serve hot with mild is crispy momos or kneaded tsampa porridge to make it a fuller breakfast.
Pair with dried fruit or barley flatbread for a satisfying winter snack.

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Recipe by

Sita Thapa

Specialises in Nepalese cuisine

Sita is a dal bhat specialist. She says the secret is burning the garlic just a little.

Describe yourself in three words: Warm, laughing, generous portions.