In short, Tibetan tea, often called “butter tea,” is a salty, buttery, milky, black tea mix.
It served Tibetans well in their cold climate, but is by no means not well-suited for warm climates—as long as you are not calorie or cholesterol-conscious.
Making Tibetan tea is not difficult, and we don’t need a traditional tea churner and plunger to make our tea as the traditional Tibetans do. In fact, it can be made even without a blender.
You will need the following if making the tea for yourself only:
>> One teaspoon of a strong black tea.
>> A quarter teaspoon of salt (Pink Himalayan salt is preferred—and is sometimes called black salt because it changes from pink to black when it hits boiling water.)
>> A teaspoon of butter or ghee.
>> Milk, about 4 to 5 oz or 1/4 ratio to the brewed tea. (Powdered milk is fine, but full cream works even better. I put two tablespoons or three for a 16 oz. cup.)
>> Water, 16 to 20 oz.
Of course, you can use a blender or mixer, just reheat afterward.
I never tried this kind of tea. Thanks SunKat!