For most people, Tibetan butter tea is an acquired taste, since it is savory rather than sweet, and has a completely unexpected flavor. Many non-Tibetans don’t care for it much at first, but come to love it when it is associated with warmth on a cold day and good times spent with Tibetan friends, or the adventure of travel in Tibet or Tibetan communities in India or Nepal. Some non-Tibetans find it helpful to think of it as a sort of light soup rather than as tea. This way, your mind isn’t so shocked when you drink it!
If you would like to explore and share the wonderfully comforting, unusual flavors of traditional Tibetan food, please see our Tibetan Home Cooking eBook and video series for detailed written recipes and step-by-step videos showing you exactly how to cook almost every classic Tibetan food, including a recipe and video for po cha.
Also, when you sign up for our Tibetan culture newsletter in the box below, one of the bonus video recipes you receive will be Lobsang showing you how to make po cha.
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By Lobsang Wangdu and Yolanda O’Bannon