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For the season finale and the winner of the viewer's choice, we're making Tibetan Butter Tea! Acquired taste? Yes. Worth trying? Absolutely.

Tibetan Butter Tea


  • 4 clumps of traditional Pu-erh tea (can also be found as one large brick)

  • 2 -3 tablespoons Cow Butter (in lieu of yak butter)

  • 2 teaspoons himalayan salt (or salt to taste)

  • 4 cups of water

  • 2/3 cup half and half or light cream

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  1. In a medium sauce pan bring 4 cups of water to a boil

  2. Add 3-4 bricks of tea, and bring down to a simmer

  3. Simmer for 3 to 5 minutes (can be simmered longer if desired to create a concentrate called Chaku)

  4. Stir in creamer and salt and bring back to a boil

  5. Place butter in bottom of French Press

  6. Strain Hot tea mixture into French Press through a fine sieve

  7. Churn tea in French Press for at least 2 minutes

  8. Pour into teapot and serve in tea bowls

Tibetan Butter Tea




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