Oily Tea

Ingredients

• Brick tea (or Pu'er tea) 20g
• Yak butter (or unsalted butter) 30g
• Water 600ml
• Salt a pinch
• Milk 100ml (optional)
• Roasted barley flour (tsampa) for serving (optional)

Cooking Steps

1. 1. Cut the brick tea into small pieces and boil it in water for 10 minutes until the liquid turns black and thick.
2. 2. Strain the tea into a blender or blender. Add butter and salt.
3. 3. Stir or stir vigorously for 2-3 minutes until the tea and butter are completely emulsified and frothy.
4. 4. If using, add milk and stir briefly again.
5. 5. Pour into a cup or bowl and serve hot.
6. 6. Traditionally, roasted barley flour (tsampa) is steeped in tea and eaten as dough.

Cultural Tips

Butter tea has been a staple food in Tibet for more than 1,300 years. In Qinghai, worshiping butter tea is a sacred welcome ceremony. Traditionally, tea is stirred in a wooden stirrer called a "chandong," and the rhythmic sound of stirring is a familiar morning sound in Tibetan households on the plateau.