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For the season finale and the winner of the viewer’s choice, we’re making Tibetan Butter Tea! Acquired taste? Yes. Worth trying? Absolutely. FULL RECIPE BELOW.
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Shot and Directed by Eric Slatkin
Food Stylist: Sienna Degovia – http://www.siennacake.com
Editor: Jacob Metiva
Title Graphics: Lydia Baillergeau – http://www.byairjo.com/
MUSIC:
“Sgra Snyyan Gyi” by Dawa of Moyo Village
Courtesy of Far Side Records
http://www.farsidemusic.com/
Special Thanks: Lobsang Wangdu at Yowangdu
http://www.yowangdu.com/
Yak Butter Tea (Po Cha)
For 4 Servings
INGREDIENTS:
-4 clumps of traditional Pu-erh tea (can also be found as one large brick)
-2 -3 tbsp Cow Butter (in lieu of yak butter)
-2 tsp himalayan salt (or salt to taste)
-4 cups of water
-⅔ cup half and half or light cream
PROCESS:
-In a medium sauce pan bring 4 cups of water to a boil
-Add 3-4 bricks of tea, and bring down to a simmer
-Simmer for 3 to 5 minutes (can be simmered longer if desired to create a concentrate called Chaku)
-Stir in creamer and salt and bring back to a boil
-Place butter in bottom of French Press
-Strain Hot tea mixture into French Press through a fine sieve
-Churn tea in French Press for at least 2 minutes
-Pour into teapot and serve in tea bowls