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Bhutanese Yak Butter Tea
Suja
A traditional Bhutanese beverage made from yak butter, tea leaves, salt, and sometimes milk. It's a staple in Bhutanese households, providing warmth and energy, especially in colder regions.
๐ง ์ฌ๋ฃ
- 2 tablespoons Yak butter
- 1 teaspoon Pu-erh tea leaves
- 2 cups Water
- 1/4 teaspoon Salt(or to taste)
- 2 tablespoons Milk(optional, for creaminess)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Boil water in a pot.
- 2
Add Pu-erh tea leaves to the boiling water and simmer for 5 minutes.
- 3
Strain the tea into a traditional Bhutanese tea churn (or a blender/whisking jug). Discard the tea leaves.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure no tea leaves remain in the liquid. - 4
Add yak butter, salt, and optional milk to the tea.
๐ก ์ ๋ฌธ๊ฐ ํ: Use good quality yak butter for the best flavor. - 5
Churn the mixture vigorously until the butter is fully incorporated and the tea is frothy and emulsified. If using a blender, blend on high for 30-60 seconds. If whisking, whisk until frothy.
๐ก ์ ๋ฌธ๊ฐ ํ: The goal is a smooth, creamy, and slightly frothy consistency. - 6
Pour into cups and serve hot.
๐ก ์ ๋ฌธ๊ฐ ํ: Serve immediately for the best taste and texture.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe saltiness can be adjusted to personal preference.
- โPu-erh tea is traditional, but other strong black teas can be used as a substitute.
- โFor a richer taste, use more butter or milk.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of sugar for a slightly sweeter version.
- Experiment with different types of tea for subtle flavor variations.