Tibet's specialty food: butter tea
Cultural Role:
Buttered tea, or Po Cha, is a staple beverage in Tibetan households, symbolizing hospitality and resilience. Made from yak butter, brick tea, and salt, it provides essential calories and hydration in the high-altitude plateau, where temperatures drop below -30°C in winter.
Health Benefits:
- Altitude Sickness: The tea’s rich fat content helps combat hypoxia.
- Skin Protection: Salt prevents chapping caused by dry, cold air.
- Digestion: Tannins in brick tea aid in breaking down heavy meals like tsampa.
Legend:
A folk tale recounts two star-crossed lovers from rival tribes—Memeso (tea leaves) and Wenpadan (salt)—who reunited posthumously in every cup of buttered tea, embodying unity and endurance.
Preparation:
- Boil brick tea with water.
- Add yak butter and salt.
- Churn vigorously in a wooden cylinder (churng) until frothy.
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