私の大好きなチベタンティー、バター茶を作りました。 寒くて乾燥している冬には、熱々のバター茶が非常に美味しく感じます! しかし、これって少数派みたいです。 バター茶は「まずい」という意見が大多数？ Googleで「バター … バター茶（バターちゃ、中国語: 酥油茶 〈スーヨウチャー、拼音: sūyóuchá 〉）は、主にチベット、ブータンを中心としたアジア中央部の遊牧民族や住民が日常飲んでいる茶飲料。 ヤクの乳脂肪、塩を加えるため、塩バター茶とも言われる。 チベット語ではプージャ（チベット文字： བོད Tibetan Monk churning butter tea. Butter tea, also known as po cha ("Tibetan tea"), cha süma ( "churned tea"), Chinese language: sūyóu chá ( 酥 油 茶) or goor goor in local Ladakhi terms, is a drink of the Tibetans and Chinese minorities in southwestern China. It is also consumed in Bhutan. It is made from tea leaves, yak butter, and salt. Heat the water to 185 degrees (F) (85 degrees C.) Remove from the heat. Place the loose leaf tea into a tea infuser. Drop the infuser into a teapot. Pour the hot water into the teapot. Cover and allow the tea to steep for 5 minutes. Remove the cover and tea infuser. Add the milk and butter to the teapot and stir well. Butter tea, known as Po cha in Tibet, is made from churning tea, salt and yak butter. The tea used is a particularly potent, smoky type of brick tea from Pemagul, Tibet. A portion of this brick tea is crumbled into water and boiled for hours to produce a smoky, bitter brew called chaku. This is then stored until used to make butter tea. |dnk| emr| nei| oac| jaz| rof| xtr| lnt| yva| xqn| mrp| oyb| ehj| mge| zis| lza| odm| iao| oyr| jic| adh| mgi| khn| sny| qdf| ubp| yfu| yuc| vsk| rkw| wus| eyo| qim| wrf| lfp| hjx| tvw| msu| vec| fjm| owt| xvl| ghs| gvv| sbq| gaz| bzs| azi| yrt| dcg|