Tibetan butter tea – milk tea 2.0

Milk tea in India and Nepal tastes really good and in Mongolia even more so.

But butter tea po cha in Tibet offers creamy flavor dimension on a whole new level.

Butter tea?
Not every kind of tea!
(-;

Tibetan butter tea is salted, like a soup. If you don’t know this beforehand, the first tea is probably a shock.

Basically, butter tea is Pu-erh black tea with golden yak butter, very healthy fat.

Monks like to drink the high-calorie tea during meditation, when they are not allowed to eat anything.

Tibetan nomads compensate for their hard work in the cold. Some of them drink up to 40 cups a day!

I’ve done 40 cups only once. It was on my day off on the Annapurna bike circuit in Nepal. A new monastery was opened at 3700m near the border with Tibet.

It was a big festivity, with many high lamas, many more guests, great food and infinite amounts of butter tea!

Let’s fetch more Yak butter tea!

More, more, more!

The Tibetan butter tea tastes particularly good in freezing cold.

For example, in the Everest Basecamp at 5200m…

Three cheers for the Yak!

I would build a golden Yak statue, but someone in Lhasa was quicker.

Monks use yak butter also for candles.

Or should I say “abuse”?

The most fubar stuff in the world is instant yak butter tea (from left to right salty, sugared, with coffee)

The taste of the blue, salty powder remotely reminds you of real Tibetan butter tea …

A real Tibetan butter tea doesn’t quite compete with a proper cheesecake, by the skin of one’s teeth.

But guess what is the tastiest, creamiest and most calorie rich beverage-food combination of Nepal (-: