Butter tea
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Butter tea, also known as po cha (བོད་ཇ་: bod ja) or su you cha (酥油茶; pinyin: sū yóu chá), is a drink of the Tibetans and Chinese minorities in southwestern China. It is also consumed in Bhutan. It is made of tea leaves, yak butter, and salt. Butter tea is an indispensable 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; rather, 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.
Butter tea is also used for eating tsampa by pouring onto it and mixing well.
[edit] External links
www.tanc.org for a recipe to make Tibetan buttered tea Po Cha
www.China Daily.com.cn Example of bowls from which Tibetans drink tea and further information on the bowls custom
