Thank you Roughage for this tea Sample!
This morning I’m challanged with a raw Puerh that’s been produced for almost 50 years by the Xiaguan Tea Factory primarily for use as in Churned Yak Butter Tea.
Roughage or David Duckler (can’t remember which one) said that Yak butter is bitter which is probably why salt and sometimes hemp seeds are added to the brew. Yum…Yum…what a way to start the day!
I’m a bit short on Yak butter!
Here’s the recipe for ‘regular’ Butter Chai if you want to try it!
This recipe courtesy of Roughage!
5 cups water
1 tablespoon black tea leaves
1/4 teaspoon salt
2 tablespoons butter
1/2 cup milk
Boil water in pan and then lower the flame. Add a heaping tablespoon of tea leaves to the water and bring the water to a boil again for several minutes.
Pour tea, salt, butter and milk into a big container that can be covered and shaken. Or use a blender. (The blending makes the flavor savory and exciting)
Serve the tea right away since po cha is best when it’s very hot.
(I’m going to try this recipe during the Olympics for my granddaughters as one of the international tastes of tea we’ll be doing).
I went to the Yunnan Sourcing website to see how to brew this Pu-erh and there were no instructions. I’m winging this…without much experience with raw Pu-erh’s. Oh boy.
I decided to do 2 rinses.
This was big and chunky Pu-erh that looked like the muddy clods on a farmers boots after they’ve dried… with bits of grassy looking stuff packed in.
The steep was about 30 seconds (I went a couple minutes the first time and that was a mistake…oh my).
The liquor was a gorgeous gold and very pretty. It smelled smoky and mildly earthy.
The flavor was also smoky and peppery with a bit of astringency under the tongue and a little salty.
I decided to try the butter, tea, milk…salt…
WOW it was sooooo good!
This was how the tea was meant to be…butter tea!
Thank you Roughage….! It tasted like buttered toasted bread or garlic bread without adding garlic. How could that be?