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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 ingredients to suutei tsai are typically water, milk, tea leaves and salt. A simple recipe might call for one quart of water, one quart of milk, a tablespoon of green tea, and one teaspoon of salt. However the ingredients often vary. Some recipes use green tea while others use black tea. Some recipes even include butter or fat.
Butter tea is made by mixing butter or ghyu (घ्यु)/ghee and salt into a strong brew of tea. This tea preparation is also commonly mixed with tsampa flour to make a kind of fast food, which is especially eaten while traveling. The cattle raised in this region are yak, chauries (yak and cow crossed), Himalayan goats, and sheep. [8]
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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.
Popular beverages include butter tea prepared using tea leaves, salt and butter (called suja), milk tea (called ngaja), black tea, locally brewed ara , and beer. Spices include curry, cardamom, ginger, thingay (Sichuan pepper), garlic, turmeric, and caraway. Bhutanese dishes and foods
24 flavors (Chinese: 廿四老味茶 or 廿四味; pinyin: niàn sì wèi; Jyutping: jaa6 sei3 mei6) is a Cantonese herbal tea, consumed for medicinal purposes.Its name refers to the fact that it is a combination of many different ingredients (around 24, although it may feature as few as 10 or as many as 28 or more).
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