I was excepting something different and exotic with the Yak Butter but it wasn’t much different from the milk teas I was having earlier.
I’m not sure what yak butter tea suppose to taste like, I’ve only had cow and goat butter teas, it don’t really taste much like a butter tea to me, but it does have a buttery smooth kinda mouthfeel.
It has that same little twang that all these instant milky teas have and it’s super creamy and smooth and not too sweet, not quite as sweet as the milk teas.
I didn’t get the salty one, I want to try it now tho :)
People who liked this
Comments
I’m so happy you reviewed this. I am really interested in Yak butter teas. I have no idea why, because I don’t eat butter, but I find these fascinating. My boyfriend wants to try these, so they may end up in my house soon anyway!
Excellent note, thanks! I have a box of the salty version that I bought for a Buddhist friend who wants to start making yak butter tea. I figured we could always add sugar but I don’t how much salt to put in. I also ordered a Xiaguan Tibetan Flame mushroom (2007, I think) for my friend to make the real thing, but we are going to use the boxed tea to get some idea of how it should taste first. Your note is helpful. I am not sure if I can take the real yak butter tea. My friend is from India so I am not worried for him so much.
So jealous!
Funny you should mention this. I’d been wanting to try the real salty-and-buttery deal for a long time, so my beloved got me a gift certificate to the Rangzen Tibetan (http://www.rangzenrestaurant.com/) restaurant near us in Cambridge, Mass. First of all, the food was absolutely terrific. Even my kids were raving about it. The tea? Well, what can I say? Poecha tastes exactly as described on the menu “Traditional Tibetian [sic] tea blended with butter, milk and lightly salted.” For those of us accustomed to unadorned tea, the addition of butter and salt is, well, startling. It wasn’t bad tea, but I’d say it’s definitely an acquired taste that I have not yet acquired. I am absolutely thrilled, however, that I got to check that one off my tea life list. as I told my kids, it’s a new experience, and one should never pass up an opportunity to try something new.
Yak, buffalo are kinda like cows I think
I’ve been tasting Wisconsin butters and bought a log of Amish butter to make the tea.
I’m so happy you reviewed this. I am really interested in Yak butter teas. I have no idea why, because I don’t eat butter, but I find these fascinating. My boyfriend wants to try these, so they may end up in my house soon anyway!
Excellent note, thanks! I have a box of the salty version that I bought for a Buddhist friend who wants to start making yak butter tea. I figured we could always add sugar but I don’t how much salt to put in. I also ordered a Xiaguan Tibetan Flame mushroom (2007, I think) for my friend to make the real thing, but we are going to use the boxed tea to get some idea of how it should taste first. Your note is helpful. I am not sure if I can take the real yak butter tea. My friend is from India so I am not worried for him so much.
So jealous!
Funny you should mention this. I’d been wanting to try the real salty-and-buttery deal for a long time, so my beloved got me a gift certificate to the Rangzen Tibetan (http://www.rangzenrestaurant.com/) restaurant near us in Cambridge, Mass. First of all, the food was absolutely terrific. Even my kids were raving about it. The tea? Well, what can I say? Poecha tastes exactly as described on the menu “Traditional Tibetian [sic] tea blended with butter, milk and lightly salted.” For those of us accustomed to unadorned tea, the addition of butter and salt is, well, startling. It wasn’t bad tea, but I’d say it’s definitely an acquired taste that I have not yet acquired. I am absolutely thrilled, however, that I got to check that one off my tea life list. as I told my kids, it’s a new experience, and one should never pass up an opportunity to try something new.
Yak, buffalo are kinda like cows I think
I’ve been tasting Wisconsin butters and bought a log of Amish butter to make the tea.