While Indian masala chai has rightfully made its fragrant
mark on homes and cafes all over the world, there’s another type of Indian chai
which is woefully underrated and yet just as interesting. We are talking of the
Ladakhi butter tea or Po cha as it is locally known.
The origin of Po cha lies in Tibet. The extremely low
temperature of the region, thin air and the primarily nomadic lifestyle means
the people need as much calorific fortification against the elements as
possible. Ladakh, which borders Tibet, obviously shares the same climate and
consequently a lot of their culture and food too.
Butter tea is made from churning tea with salt and yak
butter. The tea used in making this drink is a smoky brick tea, a portion of
which is crumbled into water and boiled for hours to make a bitter brew called
chaku. This brew is stored to make the Po cha.
To prepare Po cha, a serving of chaku is poured in to a
churn with a chunk of yak butter and some salt. The ingredients are churned
together for a couple of minutes and served. Traditional cooking methods use a
cylindrical churn called chandong but these days blenders and tea bags have
replaced the old cooking styles. Unlike masala chai or other more common varieties
of tea, Po cha is not served piping hot, nor is it sweet to taste.
In the arid cold desert of Ladakh, drinking Po cha has
several benefits. Its high calorie count not only keeps the body warm, but also
provides plenty of energy. The butter from the drink prevents lip from
chapping, a persistent problem in the windy region. Apart from this it is
believed that butter tea aids digestion, keeps the mind focused and also
improves the cardiovascular system.
This potent brew is not for the faint-hearted and is
definitely an acquired taste.
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