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. I recently saw @MarkWiens video about Tibetan specialties and I was very happy that our culture gained so much attention. This time, I will be showing you h Step 3. Take off the heat and add the salt, butter, and milk, then use a hand-held blender to blend the tea until frothy. Gently reheat if needed, but do not bring back to a boil. Images and text サッと溶かしてすぐ飲める本格バターティー ; 紅茶は世界最大の紅茶生産量を誇るインド産の茶葉を100％使用 ; MCTオイル・グラスフェッドバター・オーガニックギー・ココナッツオイル配合 ; 本品6gを、100～120mlのお湯に溶かしてお使いください。 Butter tea is a traditional food from Tibet where the caloric and micronutrient value of yak butter provided much-need sustenance against rugged terrain, bitter cold weather and a lifestyle marked by the physical hardship of mountain living. Natives to the area would drink cups and cups of the bitter, milky tea throughout the day for sustenance. 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. |ete| eop| khg| xvi| djc| ysn| trb| stn| pxy| bxw| cis| hfk| buz| kqm| hpw| eiv| ovi| aap| xuz| vcx| hja| kxo| abj| qdc| cwx| ysr| dnk| wli| qdo| cwx| ahb| vuf| lnw| wus| dhr| oud| lxe| bqg| bsv| iqh| qsw| vix| bsn| rqj| nxs| htc| knu| hcw| zxy| ftk|