Tibetan Yak Butter Tea (Po Cha)
I
Origin
Tibetan Plateau — the drink has sustained Tibetan people at extreme altitudes for over 1,000 years
II
Description
Po cha: salted yak butter tea — compressed tea (pu-erh brick) boiled then churned with yak butter and salt in a wooden tube (dong mo). The churning emulsifies fat into tea creating a rich, savoury, warming beverage suited to extreme altitude cold. Refilled constantly throughout the day — refusing a refill is impolite in Tibetan culture.
III
The Thread
—Moroccan atay mint tea (ceremonial tea culture)
—Mongolian suutei tsai (milk tea)
—Indian masala chai (spiced milky tea)
IV
Flavour Context
Savoury, buttery, slightly rancid (intentionally), dark tea base — unlike any other beverage in the world
Pillars V — VII
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