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Butter tea, also known as Bho jha (Tibetan: བོད་ཇ་, Wylie: bod ja, "Tibetan tea"), cha süma (Tibetan: ཇ་སྲུབ་མ་, Wylie: ja srub ma, "churned tea", Mandarin Chinese: sūyóu chá (酥 油 茶), su ja (Tibetan: སུ་ཇ, Wylie: Suja, "churned tea") in Dzongkha, Cha Su-kan or "gur gur cha" in the Ladakhi language and Su Chya or Phe Chya in the Sherpa language ...
The production of ghee differs slightly from that of clarified butter. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic. [14] [15] [16] [17]
Yak butter tea is a daily staple dish throughout the Himalaya region and is usually made with yak butter, tea, salt and water churned into a froth. It is the Tibetan national beverage, with Tibetans drinking upwards of sixty small cups a day for hydration and nutrition needed in cold high altitudes. [ 6 ]
The product is also known as manteiga de gado (cattle butter) and manteiga de cozinha (kitchen butter). Manteiga de garrafa is a dairy product made from the cream of cows' milk. [ 1 ] The cream is processed by physical agitation, as in a blender or beating by hand, followed by cooking at a temperature of 100 °C (212 °F) to 130 °C (266 °F).
While traditional tsampa is prepared with tea, sometimes water or beer is used in its place. It may also be prepared as a porridge which is called a "jham-thoo" which is usually sweet and nutty and prepared with Tibetan cheese, butter, tea and sugar. Tsampa is also prepared in a congee with lamb or yak stock to make a congee which is called ...
Tea farming in Sikkim is primarily dominated by the Temi Tea Garden (owned by the Sikkim state government) and various other small tea growers. [3] [2] The first and still the largest tea garden in Sikkim, the Temi Tea Garden was established by the erstwhile king Palden Thondup Namgyal as a source of employment for the large number of Tibetan refugees living in the region.
Butterfly pea flower tea gains its distinctive tint from the deep blue color of the petals that has made the plant a popular dye for centuries. One of the aspects of the tea is the fact that the liquid changes color based on the pH level of the substance added to it, for instance, adding lemon juice to the tea will turn it purple.
Camellia sinensis is a species of evergreen shrub or small tree in the flowering plant family Theaceae.Its leaves, leaf buds, and stems can be used to produce tea.Common names include tea plant, tea shrub, and tea tree (unrelated to Melaleuca alternifolia, the source of tea tree oil, or the genus Leptospermum commonly called tea tree).