For Brain Health. In Tibet, the process of making Tibetan butter tea takes a long time and is pretty complicated. Looking back to 800 B.C., we see the domestication of yaks—a resilient animal that can get by on a diet of shrubs and grasses at high altitudes. The origins of Bulletproof Coffee are said to be because of this particular butter in tea drink that Dave Asprey had when hiking in the Tibetan mountains. I immediately felt alert and energized, despite the massive elevation and frigid temperature.". "Yak butter is really organic. The natural mountainous terrain means there are lots of peaks and troughs which can make it very harsh to live in. In the past, the nomads didn’t own their own yaks and sheep, and had to give the butter to their landlords. (And before we offend any yaks, we refer of course to the butter of his better half, the female, known as the "nak".) It is drunk any time of day. That’s because salt is added when making it. and it has a sweetish, fragrant taste. "The saltiest tea comes from the Amdo area," York says. You think Tibetans only use pink Himalayan salt. Yak Butter Tea is served hot. We only milk part of what the baby yak drinks," he says. It’s made from black tea leaves, yak butter, water, and salt, while having a soup-like consistency. The tea used is a particularly potent, smoky type of brick tea from Pemagul, Tibet. According to Selena Ahmed, an ethnobotanist who wrote a book called Tea Horse Road about China’s different teas, in Tibetan medicine, the combination of butter and tea is regarded to give greater mind-body balance than either item individually. In fact, drinking butter tea is a regular part of life in Bhutan. As a result, "rich people have more butter and more fresh butter," says Tsehua, noting the "hard work" that goes into producing it. ", Science suggests butter tea’s other ingredients have health benefits, as well. To make the butter, producers heat the milk to body temperature and then place it in a solar-powered device that separates butter from milk. Salt is a natural taste enhancer for for food and drink recipes. Yanjing (meaning salt well in Chinese) is a traditional salt mining town where farmers have fetched water from the salt wells by the Lancang River for many years. In the early hours, she’d make a batch of crude black pu’erh tea — a fermented dark tea from China — brewed along with a great deal of salt. But contrary to popular belief, not all Tibetans drink butter tea on a daily basis. Churn for a few minutes and the Sherpa tea is ready for drinking. This will make about two cups each person. When the temperature drops in the wintertime, the tea gets saltier," which locals believe helps keep them warm. It’s said that Tibetans drink up to 60 small cups a day for hydration and nutrition. "These compounds improve bone mineralization activity and have pharmacologically been shown to have anti-carcinogenic and antidiabetic properties.". Yak butter tea is the most common drink on the plateau. It’s quite chilly there, at 50 degrees, in the morning and evenings — even in the summer — and for tourists like me, the altitude is challenging. Chaku is then poured into a wooden cylindrical churn, called a chandong, along with a hunk of yak butter and salt to be churned for a couple of minutes before serving. Extra-Fine Grain, Aztec Coarse Unrefined Sea Salt 100% Natural Gourmet Kosher, 8oz, Blendtec Total Classic Original Blender - Fourside Jar (75 oz), Professional-Grade Power-6 Pre-Programmed Cycles-10-Speeds, Black, http://www.webmd.com/vitamins-supplements/ingredientmono-1169-pu-erh%20tea.aspx?activeingredientid=1169&activeingredientname=pu-erh%20tea, http://www.teafoodhistory.com/tibetan_tea.html, http://www.chinaexpat.com/2007/03/12/tibetan-puer-tea-a-brief-history.html/, http://www.chinahighlights.com/travelguide/special-report/tea-horse-road/, http://www.china.org.cn/english/travel/170142.htm, http://en.cnki.com.cn/Article_en/CJFDTOTAL-CYKK20040300B.htm, http://www.fao.org/docrep/006/AD347E/ad347e0l.htm, http://factsanddetails.com/china/cat6/sub38/item193.html, https://www.ncbi.nlm.nih.gov/pubmed/21954332, https://www.ncbi.nlm.nih.gov/pubmed/24188303, https://drmalcolmkendrick.org/2014/05/13/salt-is-good-for-you/, http://www.ketogenic-diet-resource.com/low-carb-diet-side-effects.html, http://www.kopanmonastery.com/about-kopan/monastic-events/losar-the-tibetan-new-year, Bring four cups of water to a boil (32oz/948ml), Add a heaped quarter of a teaspoon of salt, Reduce heat and let the tea steep for hours to make chaku, Pour tea mixture into a chandong along with 2 tablespoons of yak butter, Bring four cups of water to a boil in a stove pot (32oz/948ml), Add 2-3 tablespoons of loose black tea leaves or 2-3 tea bags, Reduce heat and let the tea steep for 3-4 minutes, Strain the tea leaves or remove the tea bags, Pour the brewed tea mixture into a food blender, Add 2 tablespoons of grassfed butter (salted or unsalted), To make butter sculptures during the Tibetan New Year (a.k.a Losar), Helps regulate the water content in your body, Helps to promote a healthy pH balance in your cells (particularly your brain cells), Assist in the generation of hydroelectric energy in cells in your body, Helps you absorb food particles through your intestinal tract, Helps to prevent onset of muscle cramping. Tibetan monks and citizens are said to be able to drink up to 60 small cups a day for helping to stay hydrated and for nutrition. We don’t over-milk our yaks. "Drink up," she’d tell me. The “four pillars of life” on the Tibetan plateau is – meat, salt, tsampa, and tea. The raw milk is said to have a higher content of solids, fat and protein than dairy cow or goat milk. ", Clarissa Wei is a freelance journalist backpacking to all the provinces of China.Editor: Erin DeJesus, Yak Butter Tea Is a Traditional Tibetan Drink With a Practical Purpose, York, the author of popular Tibet travel blog, and owner of a Himalayan trekking company, says that different preferences in milk tea can also be traced to climate. Traditionally, Suja is made from tea leaves, water, salt and yak butter. Once the water turns a deep brown, the tea is strained into a long wooden cylindrical churn called a ja su. Butter tea is also known as Tibetan Tea, called Po Cha in Tibetan, and is made from tea leaves, yak butter, water, and salt. ", And while butter-in-coffee reached trend status stateside, in high-altitude Tibet, butter tea is more than just a de rigueur beverage. One of the traditional energy drinks in the region that the locals have relied on for centuries is putting butter, made from yaks milk, into brewed tea. Once ready the loose tea is then pressed into compact bricks ready to be sold. We too strongly suggest our clients try in once when they are Tibet. The ingredients needed to make Suja. York, the author of popular Tibet travel blog Land of Snows and owner of a Himalayan trekking company, says that different preferences in milk tea can also be traced to climate. The roasting process helps to prevent full oxidation. Since yak milk fat content & fat globules are larger than dairy cows, it takes much less time to make butter from it compared to other types of milk. Its rich, salty content provides warmth, fats, protein and a bit of caffeine to provide abundant energy for the harsh Tibetan climate. The milk is from the domesticated yak (Bos grunniens a.k.a “grunting ox”) which is common species across central Asia. This plant is grown well in n the Yunnan province in Southern China and in India. Yak butter tea is often referred to as the national drink of Dhorje's homeland, Tibet. Although these three traditional regions no longer have modern borders, they are still very much relevant with it comes to differences in culture, language, and food. When I returned to the US, I tried many times to brew a similar tea, but all attempts fell short. The butter also helps prevent lips from chapping due to the dry mountain air. But I live in Los Angeles, which peaks at only 223 feet, so even at the region’s "mild" elevation, I found activity challenging. 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The ripe version follows the same process as the raw except the sun dried raw loose tea leaves then have yeasts (molds) and bacteria added to it. which locals believe helps keep them warm. Put two heaping tablespoon of loose Tibetan tea in the water and let steep while the water is boiling for a couple of minutes (2 minutes will yield a medium strength tea… The English word yak is derived from the Tibetan word yag. 60 / 2,300g left. It is traditionally made with tea leaves, yak butter, water, and salt (usually Himalayan Salt). In Kham, in the northwestern side of the Tibetan Plateau, the beverage of choice is a slightly sweet yak milk tea, and in Ü-Tsang in the Tibet Autonomous Region, the milk tea is enormously sweet. This particular plant is used to make green, oolong, and black teas options. It also tastes salty instead of sweet. Salt is a medical dietary necessity in order to stay alive and have a functioning physiology. In Tibet, yak butter tea is often called the national drink, with some individuals consuming up to 60 cups per day. In Tibet’s nomadic Amdo region, where Goulongzhu lives, salty milk tea instead of butter tea is the norm because "in this area, the people are quite poor," says Li Yi, owner of a horse trekking company in an Amdo town called Langmusi. Salt is mined from caves and surface salt beds. Kham was divided between the Tibet Autonomous Region, western Sichuan, southern Qinghai, and northwest Yunnan. The Harvey Wallbanger Is the Perfect Brunch Cocktail. Along with using quality ghee like Bulletproof ghee. It is the highest region in the world because it is where Mount Everest is with a peak elevation of 8,848 m (29,029 ft) above sea level. 0 %--Protein. Located in the modern-day province of Sichuan, China, Zhongchacun is in the historic Tibetan region of Amdo on the northeast corridor of the Tibetan Plateau. Studies have shown that compared to milk from a cow, yak milk was richer in protein (especially whey protein), essential amino acids, fat, lactose and minerals (except phosphorus). … The eldest of the husbands made us yak butter tea—a mixture of yak butter, pu-erh, and salt—along with yak cheese dipped in sugar and a bowl of tsampa, the … We often take traveller for a day tour to visit the Tibetan Nomad camp … Red Beer Is the Midwest’s Cult-Favorite Morning Beverage, Geek Out at Metro Detroit’s Top Beer Bars, There’s No Escaping the Gentrification of Chai, Inside the Company Plotting Lab-Made ‘Coffee’ Without Beans, When Starbucks Axed My Favorite Drink, I Found Community in Fellow Mourners, Seven Rules for Working From a Coffee Shop, Cheese Tea Could Be the New Bubble Tea — If Americans Get Over the Name, Why You Should Crack an Egg Into Your Coffee Grounds, Everything You Need to Make Cold Brew Like the Pros. The roasted leaves are then rolled and rubbed to bruise the loose tea product which is then sun dried. This will make about two cups each person. A Brief History of the Slurpee, a Frozen American Icon, Dudes Love White Claw, So Maybe the Idea of ‘Bitch Beer’ Can Finally Die, How Cow's Milk Went From a Basic Beverage to a Dismissed Drink. Features of the products: Gangqin Hot-Buttered tea is a combination of butter,which is refined from yak milk that comes from the Qinghai-Tibet plateau,and a traditional recipe of quality brick-tea power.It is rich in amino acids,unsaturaed fatty acids,calcium,protein and other essential nutrients. Tea bricks from Pemagul, Tibet or pu-erh tea bricks from Yunnan are used. 0 %--Carbs. "I staggered into her guesthouse, exhausted and weak from the –10°F chill and 18,300-foot elevations. Butter tea is a staple beverage of Tibet. It should be freed of the tea leaves and added to newly boiled water. 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