FoodBanter.com - View Single Post - What tea would you start with to make Tibetan style tea?

Michael Plant

Lewis 5/23/06

> "Melinda" > writes:
>
>> "Michael Plant" > wrote in message
>>> [...butter tea...]
>>> Hate to clue ya, but fresh butter is not what this tea is all
>>> about. Rather the opposite I have it on good authority.
>>
>> Yeah I know Michael, I was making a concession to my Westerner's
>> taste. Besides, I don't keep rancid butter laying around my
>> fridge...that's called unsanitary over here.
>>
>> (Wouldn't a person have to leave their butter OUT to get it to go
>> rancid? I have no idea how to rancidify butter...)
>
> I don't know why it never occurred to me before, but now it has: do we
> know for a fact that Tibetans *prefer* butter tea rancid? I mean,
> there's plenty of reason for butter to turn rancid without
> refrigeration, but is that what they're aiming for?

A bit of projection, and off we go: It happened by
accident, and now we wouldn't have it any other
way. There are tons of examples of that, Pu'erh
first and foremost among them.
Michael