"Tibet is the highest plateau in the world ... Though regular cow butter is used from time to time to make butter tea, yak butter is most common, as it has a richer, less sweet taste (the result ...

Traditionally made with yak’s butter, this version ... with a lid and shake the tea. 7. Churn, blend or shake the mixture for two or three minutes. In Tibet, we think the po cha tastes better ...

The Tibetan closes his treasure box and tucks it into the side of his tent. Before we depart, he insists we have one more cup of burning yak butter tea. As we ride off across the high plains ...

This pink tea is not as sweet as it looks. Also called Kashmiri tea, it is made with green tea leaves, baking soda, and sea salt. This creamy concoction from the Himalayan regions of Nepal, Bhutan, ...

This comforting dish is perfect for the chilly mountain weather. A Tibetan staple made from roasted barley flour, mixed with butter tea, yak butter, and dried fruits. This nutrient-rich dish is a ...

The road went over the Sho’La Pass, the gateway to Tibet, a 4,800-metre summit ... To add nourishment, the Tibetans churned the tea with salt and yak-butter, making it more of a meal.