藏式酥油茶配糌粑
A warming and hearty Tibetan staple, this butter tea is made with tea leaves, yak butter, and salt, served alongside roasted barley flour (tsampa) for dipping or mixing. Perfect for chilly autumn days, it's a comforting street food experience.
准备时间 Prep
10 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
2 人份 servings
总时长 Total
25 分钟 min
water
black tea leaves (or Tibetan brick tea)
loose leaf
yak butter (or unsalted butter as substitute)
softened
salt
or to taste
tsampa (roasted barley flour)
for serving
milk (optional)
for creamier texture
In a pot, bring water to a boil. Add tea leaves and simmer for 5-10 minutes until strong and dark. Strain the tea into a churn or a blender.
Add the softened yak butter and salt to the hot tea. If using milk, add it now. Blend or churn until the butter is fully emulsified and the tea is frothy.
Pour the butter tea into cups or bowls. Serve hot with a bowl of tsampa. To eat, mix a small amount of tsampa with some tea to form a dough, then shape into balls and eat.
Cooking Tips