Su-Cha

Tibetan people drink butter tea in copious quantities throughout the day. More like a broth than tea as we know it, it is deliciously smooth and creamy when it is made using fresh butter. If the butter has become sour, however – as often happens in the more remote areas where refrigeration has not yet reached – it can taste very rancid. Such damage this has done to the reputation of what is actually a very fine drink!

In Tibet, butter tea is made using black tea, crumbled from a lar