"Melinda" > wrote in
:

<...>
>
> Ozzy, I wanted to try this type of tea too, I ordered several cooked
> puerh bricks from Yunnan Sourcing for this (and I did get the cheaper
> brick "flame" type puerh (the invoice says 2004 Xiaguan Tibetan Baoyan
> Pu-erh tea 250 gm brick) and made the tea according to the recipe at
> www. tanc.org. I don't ahve a churn so I jsut used a blender and of
> course fresh butter. While it was interesting it was too rich for me to
> drink frequently but it was really very unique. It really was quite
> brothy as someone said. It also reminded me a little (in that I was
> drinking a hot buttered liquid) of hot buttered rum, but the taste with
> the tea is brothy. I'd say give it a try, it's an interesting
> experience, but probably use a cooked puerh you like anyway, just so if
> you can't stand it with butter you can at least drink it plain. Oh, and
> make sure your butter is fresh and without refrigerator smells because
> those will carry over into the drink, nasty. I did use salted
> butter...you might want to be careful about how much extra salt you add
> if you use already salted butter. To taste.
>
>
> Melinda

Thanks. Melinda. I'd thought of the Tibetan mushroom too... Good point abt
the butter -- I hadn't thought of that.

Ozzy