I've heard that the Tibetan style of tea--esp. with authentic rancid
yak butter--is not very easy for non-Tibetans to acquire a taste for.
It's main selling point--again, from hearsay--is that it's a valuable
source of calories for people who walk up and down a himalaya or two on
a regular basis...


Ozzy wrote:
> "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