Hi All,

Back from being offline and then, far longer, being ill, I have a question
for the qroup.

Does anyone think the recipe (which seems simple enough) at
<http://www.teaagora.com/recipes/tibetantea> reasonably authentic? (Aside
from the butter subsitututing for rancid yak-butter, a thing a little hard
to get in the States, I expect )

The question is, which "Pu-erh or Yunnan tea bricks" would be best to
start with? the "Tibetan Mushroom" kind, or just any Yunnan "gold tip"
beeng, or what?

Now the formula at <http://cc.purdue.edu/~wtv/tibet/food.html> (somewhat
down into the page, "V." on the outline), does suggest "Fu Tea from Hunan,
Tou Tea from Yunnnan and Ta Tea from Szechuan", and that's a start
(shamefacedly I confess to having heard of none of them, but that's just
ignorance on my part). But is *this* recipe accurrate?

There are several people on this list who enjoy[ed] variants of masala
chai in India herself. Is there someone similarly familar with Tibetan
tea?

I would appreciate any input. Thank you.

Ozzy