A woman makes 'Butter tea' in Bhutan.
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. To make a serving of Po cha, some of the chaku is poured in a wooden cylindrical churn called a chandong, along with a hunk of yak butter and salt and churned for a couple of minutes before serving.
According to the Tibetan custom, butter tea is drunk in separate sips, and after each sip the host refills the bowl to the brim. Thus the guest never drains his bowl yet it is constantly topped up. If the visitor does not wish to drink, the best thing to do is leave the tea untouched until the time comes to leave and then drain the bowl. In this way etiquette is observed and the host will not be offended.
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