Making butter tea : A Tibetan speciality

The little child is moving to the beat of the butter tea churning Butter tea, also known as po cha, cha süma, Mandarin Chinese: sūyóu chá or goor goor in local Ladakhi terms, is a drink of the Tibetans and Chinese minorities in southwestern China. It is also consumed in Bhutan. It is made from tea leaves, yak butter, and salt. Drinking butter tea is a regular part of Tibetan life. Before work, a Tibetan will typically enjoy several bowlfuls of this beverage, and it is always served to guests. Nomads are said to often drink up to 40 cups of it a day. Since butter is the main ingredient, butter tea provides plenty of caloric energy and is particularly suited to high altitudes. The butter may also help prevent chapped lips. According to the Tibetan custom, butter tea is drunk in separate sips, and after each sip the host refills the bowl to the brim. Thus, the guest never drains his bowl; rather, it is constantly topped off. If the visitor does not wish to drink, the best thing to do is leave the tea unto