The recent thread in which someone asked about the tea used for Tibetan butter tea reminded me that it's been a long time since I last had any, so when I bought some cultured butter today, I made a big pot of tea (Ten Ren tuo cha), and drank it salted and buttered from a bowl. It's such a perfect winter drink.... Yum.
N.
Hi N,
Would you be so kind tas to share the recipe and preperation technique with us?
TIA
Mike Petro snipped-for-privacy@mikepetro.org remove the "filter" in my email address to reply
In this case, it consisted of about 10oz of the tea in a tea bowl, mixed with 2oz milk, salt to taste, and about 1 tsp butter, beaten to a nice froth using a wire whisk (next time, the blender!).
I'm toying with adding a little black pepper next time, and I admit my curiouity about whether this pu-erh would take being made into masala chai. ;-)
N.
I have a couple quick things to say about butter tea:
When I asked what type of tea is used, I had read somewhere that pu-erh is not used but something called bo nay is used instead. Well, turns out that bo nay is Cantonese for pu-erh (a Mandarin term) So it's the same :-)
I tried this with the Ten Ren tuo cha which are wrapped in plastic and are said to be aged longer (got them at the store in San Francisco) - these were $2 each for a 100 gram tuo. Not too good, the flavor is very mushroomy. The $1 each which are wrapped in paper I find to be perfect. Just now I am enjoying butter tea made from the mushroom shaped pu-erh from Holy Mountain, this is my favorite so far though a bit more expensive than Ten Ren's
Enjoy!
-ben
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