Tibetan Yak Butter Tea – 2013 Xiaguan Holy Flame Raw Puerh

Apr 10, 2021April 19, 20217 207

Exploring the Vast World One Tea at a Time

Tibetan Yak Butter Tea – 2013 Xiaguan Holy Flame Raw Puerh

by Shad Chanceyin Pu-Erh Tea

Company

Crimson Lotus

Type

2013 Xiaguan Puerh

Temp

212° Fahrenheit

Steep Time

10 min.

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.

Recipe

1.	6g - 2013 Xiaguan Holy Flame Raw Puerh
2.	Organic Yak Ghee - 1/2 tablespoon
3.	Pinch of Pink Himalayan salt
4.	Add to your blender and mix well
5.	Pour into serving cups
6.	Organic Barley Flour - 1 Teaspoon per cup
7.	The tea is rich and savory and more like a broth than a tea. I was able to still taste the Pu’erh through the salt and butter, but it is definitely a unique and foreign flavor that could take some getting used to. After the shock of the first initial sip, I began to enjoy it and finished off the entire batch by myself. It’s brain fuel and delivers a solid punch of energy to get you going. Some like to toss little spoonful’s of the barley powder in their mouths before taking a sip of the butter tea. I prefer just mixing a little directly into the cup of tea itself. You can order the Holy Flame Sheng Pu’erh brick seen in Glenn’s video from the link below.
8.	I also made Tsampa balls with the barley flour to enjoy with the tea. The flavor is nutty and rich, almost like eating a ball of buttery grits. Tsampa is a hearty, nutty-tasting flour made from roasted barley. It is the most uniquely Tibetan of all foods. The most common way to eat tsampa is to mix it by hand with butter tea to form a dough. In this form it is called just pa, and many Tibetans used to eat pa three times a day, every day. Today, it is still a common food in Central Tibet.

Crimson Lotus Tea

There are a lot of videos out there with Tibetan Butter Tea recipes, but Glenn’s video from @crimsonlotustea visiting Shangri-La was very authentic. He captures how the Tibetans drink butter tea the modern and traditional ways.

Crimson Lotus Tea is a Seattle area puerh tea import and education company. We are Glen Bowers, and my wife Dawa Lamu. I grew up in Seattle and was a total coffee geek until I found puerh. Lamu is a Tibetan born in the Himalayas and raised in Yunnan. Puerh tea is the fuel that drives our passions; both literally and figuratively.

We exclusively deal in puerh tea and gongfu style brewing accessories. We travel to Yunnan, China each year to live and work as close to the source as possible.

$ 19.99
250g

2013 Xiaguan “Holy Flame” Pu’erh

Crimson Lotus – Order