Gur gur cha (butter tea)
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Salted tea churned with butter and milk, drunk many times a day to keep warm at high altitude.
Region: LadakhOccasion: Every day; offered to every guestTime: 20 minServes: 4Vegetarian
Ingredients
- 4 cups water
- 1 tbsp loose black tea or a small piece of brick tea
- ½ tsp salt
- ½ cup milk
- 2 tbsp butter (traditionally yak or cow butter)
- A pinch of baking soda (optional, for colour)
Method
- Boil the tea leaves in the water for 5–10 minutes until the tea is dark and strong.
- Strain the tea into a churn (gurgur), or a tall jug if you have no churn.
- Add the salt, milk and butter.
- Churn with the plunger, or blend for a minute, until the butter is fully mixed and the tea is smooth and frothy.
- Reheat gently and serve in small cups.
History
The name comes from the gurgling sound of the wooden churn. Butter tea is drunk across the Tibetan Buddhist Himalaya.
Significance
Butter and salt give warmth and energy and help against the dry, cold air. A host keeps refilling the guest's cup as a sign of hospitality.