Butter tea, also known as po cha (, "Tibetan tea"), cha süma (, "churned tea"), Mandarin Chinese: su you cha (and Chinese minorities in southwestern China. It is also consumed in Bhutan. It is made of tea leaves, yak butter, and salt.

PropertyValue
p:abstract
  • Butter tea, also known as po cha (, "Tibetan tea"), cha süma (, "churned tea"), Mandarin Chinese: su you cha (and Chinese minorities in southwestern China. It is also consumed in Bhutan. It is made of tea leaves, yak butter, and salt. :"Tea was introduced into Tibet earlier than the tenth century, but it is only became of universal use from the time of the Sakya hierarchy and the Phagmodu kings [c. 13th century]. During the early part of the Dalai Lama's rule the tea trade was a governmental monopoly, and since the beginning of the present century [the 19th century], though nominally open to every one, the trade is practically in the hands of the officials." :We rushed around returning calls and drinking Tibetan tea. This is made from Chinese brick-tea. Norbhu says they spread it on the road for several days to let it acquire the strength and flavour demanded by Tibetan palates; certainly we cannot grow it in India, which is a pity, because every year thousands of loads of tea come over the the passes several months' journey from China. Any good Tibetan drinks fifty or sixty cups of tea every day of his life. The leaves are boiled for several hours, then the infusion is poured into a section of hollow bamboo, where it is churned up with a plunger, together with a handful of salt, a pinch of soda, and a good lump of butter—usually rancid. The result is a purplish liquid of unusual taste for tea, but as soup excellent. The great thing is to blow aside the floating scum of butter before you drink. The moment you put the cup down, even if you have only taken a sip, it is filled up by a servant who stands ready with a silver or earthenware teapot. Custom demands that one drinks at least twice, but however much one has, the cup is always left full. To eat, we were offered dried apricots, sweets, and biscuits." :"To make the best butter-tea, the tea is first boiled for half a day, till it gets dark brown. After being skimmed, it is shaken several times in the cylinder with some fresh yak butter and salt. This makes the best tea, and a tea-pot full of such tea costs thirty-eight sen to make. Tea-pots, or jars, are made of clay in the shape of ordinary Japanese tea pots. I could not at first drink the tea, when I saw that it looked like thick oil. Still, it is one of the best drinks among the best circles in Tibet, who drink it every morning. It is usually mixed with what is called tsu and baked flour. The tsu is a hardened mixture of cheese, butter and white sugar. The Tibetan puts this substance into his tea." :"Brick tea is made by methods only distantly related to those employed in China or Ceylon. When the water boils, a great handful of the stuff is crumbled into it and allowed to stew for between five and ten minutes, until the whole infusion is so opaque that it looks almost black. At this stage a pinch of salt is added; the Tibetans always put salt, never sugar, in their tea. (en)
  • El Té con mantequilla (denominado también de forma local Po cha - བོད་ཇ་ - o Sutschia, a veces también como su you cha (tradicional del Tíbet y de las minorías chinas del sudoeste de China, que se elabora con mantequilla de leche de yak y al que se le añade un poco de sal. El té con mantequilla es parte indispensable de la vida de los tibetanos, ya que ayuda a conservar las temperaturas corporales en el riguroso clima del Tíbet, especialmente a altitudes de 4000 m. (es)
  • Buttertee (lokal Po cha oder Sutschia genannt) ist das Hauptgetränk in Tibet, den Bergregionen Nepals, der Mongolei und anderen Gebieten dieses asiatischen Großraumes. Es wird dort von den Menschen jeden Lebensalters täglich in großen Mengen getrunken. Dem Tee werden Salz und Butter von Dri (den weiblichen Yaks) zugefügt. Er ähnelt im Geschmack eher einer dünnen Suppe und ist etwas gewöhnungsbedürftig. Er hilft, die Körpertemperatur bei den extremen klimatischen Bedingungen in Tibet aufrecht zu halten, da er viele Proteine und Fett enthält. In Indien wird Buttertee nur in einigen Regionen getrunken. Dennoch beginnen auch dort viele religiöse Zeremonien, Ernennungen und Hochzeiten mit einer Tasse heißem Buttertee, später gefolgt von süßem Tee und anderen Getränken. (de)
  • Le thé au beurre, ou thé au beurre de yak rance, également connu sous le nom de po cha (Tibétain: བོད་ཇ་; Wylie: bod ja, "Tibetan tea"), cha süma (Tibétain: ཇ་སྲུབ་མ་; Wylie: ja srub ma, "churned tea") , su you cha (酥油茶; pinyin: sū yóu chá), est une boisson typique du Tibet, également consommé au Bhutan. Elle est faite à partir de thé, de sel, de beurre et de lait de yak. (fr)
  • バター茶（バターちゃ）は、主にチベットを中心としたアジアの遊牧民族の間で飲まれる茶飲料である。塩バター茶とも言われる。チベット語ではジャ、カシミールではグルグル・チャと呼ばれる。中国語では酥油茶（スーヨウチャ、sūyóuchá）と呼ばれる。モンゴルではツァイと呼ばれる乳茶にバターを入れて飲む。 遊牧民族の住む草原では茶は育たないため、全量を中国から輸入している。遊牧に際して携行するために、可搬性に優れた固形の餅茶を用いる。濃く淹れた黒茶の一種にヤクの乳から分離したバターと岩塩を加え、ドンモと呼ばれる専用の撹拌器具を使って、脂肪分を分散させて供する。主に女性が行ってきたドンモでの肉体労働を嫌って、ラサなどの都市部では、電動ミキサーを使うこともある。 乾燥した気候で失われがちな脂肪分と塩分を効率的に補給することができ、暖もとれるため、チベットでは良く飲まれている。また、チベット人の主食であるツァンパを練るのにも使う。 チベット人で英国に渡ったリンチェン・ハモ氏は著書「私のチベット」で、バターは油分の多い紅茶用のクリームと同じと書いている。 (ja)
  • 酥油茶是将砖茶用水煮好，加入酥油（牦牛的黄油）和盐，放到一个细长的木桶中，用一根搅棒用力搅打，使其成为乳浊液。另一种方式是将酥油和茶放到一个皮袋中，扎紧袋口，用木棒用力敲打。所以配置酥油茶叫“打”酥油茶。是女主人招待客人的一项非常费力的工作，现在也可以用电动搅拌机配置。 由于砖茶含鞣酸多，刺激肠胃蠕动加快消化，单喝极易饥饿，必须加酥油或牛奶，蒙古人一般喝奶茶，西藏牦牛产奶量不大，普遍用酥油茶招待客人。 (zh)
p:hasPhotoCollection
p:reference
p:relatedInstance
p:wikiPageUsesTemplate
p:wikibooksparProperty
  • Butter tea (en)
  • Cookbook (en)
p:wikipage-de
p:wikipage-es
p:wikipage-fr
p:wikipage-ja
p:wikipage-zh
rdfs:comment
  • Butter tea, also known as po cha (, "Tibetan tea"), cha süma (, "churned tea"), Mandarin Chinese: su you cha (and Chinese minorities in southwestern China. It is also consumed in Bhutan. It is made of tea leaves, yak butter, and salt. (en)
  • El Té con mantequilla (denominado también de forma local Po cha - བོད་ཇ་ - o Sutschia, a veces también como su you cha (tradicional del Tíbet y de las minorías chinas del sudoeste de China, que se elabora con mantequilla de leche de yak y al que se le añade un poco de sal. El té con mantequilla es parte indispensable de la vida de los tibetanos, ya que ayuda a conservar las temperaturas corporales en el riguroso clima del Tíbet, especialmente a altitudes de 4000 m. (es)
  • Buttertee (lokal Po cha oder Sutschia genannt) ist das Hauptgetränk in Tibet, den Bergregionen Nepals, der Mongolei und anderen Gebieten dieses asiatischen Großraumes. Es wird dort von den Menschen jeden Lebensalters täglich in großen Mengen getrunken. Dem Tee werden Salz und Butter von Dri (den weiblichen Yaks) zugefügt. Er ähnelt im Geschmack eher einer dünnen Suppe und ist etwas gewöhnungsbedürftig. (de)
  • Le thé au beurre, ou thé au beurre de yak rance, également connu sous le nom de po cha (Tibétain: བོད་ཇ་; Wylie: bod ja, "Tibetan tea"), cha süma (Tibétain: ཇ་སྲུབ་མ་; Wylie: ja srub ma, "churned tea") , su you cha (酥油茶; pinyin: sū yóu chá), est une boisson typique du Tibet, également consommé au Bhutan. Elle est faite à partir de thé, de sel, de beurre et de lait de yak. (fr)
  • バター茶（バターちゃ）は、主にチベットを中心としたアジアの遊牧民族の間で飲まれる茶飲料である。塩バター茶とも言われる。チベット語ではジャ、カシミールではグルグル・チャと呼ばれる。中国語では酥油茶（スーヨウチャ、sūyóuchá）と呼ばれる。モンゴルではツァイと呼ばれる乳茶にバターを入れて飲む。 (ja)
  • 酥油茶是将砖茶用水煮好，加入酥油（牦牛的黄油）和盐，放到一个细长的木桶中，用一根搅棒用力搅打，使其成为乳浊液。另一种方式是将酥油和茶放到一个皮袋中，扎紧袋口，用木棒用力敲打。所以配置酥油茶叫“打”酥油茶。是女主人招待客人的一项非常费力的工作，现在也可以用电动搅拌机配置。 (zh)
rdfs:label
  • Butter tea (en)
  • Té con mantequilla (es)
  • Buttertee (de)
  • Thé au beurre (fr)
  • バター茶 (ja)
  • 酥油茶 (zh)
skos:subject
foaf:depiction
foaf:img
foaf:page
p:redirect