Tibetan Yak butter tea and tsampa or roasted barley flour mixed with tea and Yak butter. I was inspired to make this authentic butter tea after watching the Tea Documentary: The Story of a Leaf. Known as the national drink of choice in Tibet, Yak Butter Tea has a history that predates any Western health buzz. Butter tea made from yak butter holds deep cultural significance with the Tibetan people.
Bordering the western and eastern edges of Xishuangbanna in southern Yunnan are the famous tea mountains of Yiwu and Bulang. Tea from each are defined by unique imagery. Yiwu is called 'The Queen' with a soft, sweet flavor and delicate floral aroma. Bulang is 'The King' with bitter notes and strong tea energy.
These two mountains were blended into this special puerh by Master Feng of Gu Ming Xiang. This tea is a dance. It has the Bulang energy with the soft Yiwu sweetness. Brew it short and experience the delicate Yiwu. Or brew it long and feel the strength of Bulang.
Andrew from Liquid Proust says: "This is easily one of the more exciting cakes I've brought in here. As I spoke to the owner of this small operation, they were going to take some higher elevation bulang material from the autumn harvest and blend it to be like laomane. This is literally the definition of a bittersweet raw puerh. It has both attributes to it and it's hard to tell what outshines the other when brewing with different parameters.