Butter tea

Butter tea ( cha Phoenician, pronunciation Tib. bod yes, " Tibetan tea " ) is the main drink in Tibet, the mountainous regions in Nepal, Bhutan and in some North Indian territories in the area of the Himalayas. In Mongolia, ie, a similar tea suutei tsai ( " tea with milk ").

Butter tea is drunk daily in large quantities. It contains salt and butter from yak milk. In Mongolia, yak butter often consists of Sar Tos or yellow butter, an oily fat, which is similar to Indian ghee. The butter tastes like a thin soup. It contains proteins and fat.

To the butter, a Tibetan tea culture has developed. It is also used for the production of the famous Tampa, a staple of roasted and ground grains.

The Indian masala chai, a spiced tea with milk, has nothing to do with the butter.