Butter tea (suja)
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Brewed tea churned with butter and salt into a warm, savoury drink, a daily drink of Bhutia and Tibetan families in high Sikkim.
Region: Sikkim (especially North Sikkim)Occasion: Daily drink; served to guests and at monasteriesTime: 20 minServes: 4Vegetarian
Ingredients
- 4 cups water
- 2 tbsp brick tea or strong black tea leaves
- ½ tsp salt
- 2 tbsp butter (yak butter where available)
- ½ cup milk
Method
- Boil the water with the tea leaves for 5–10 minutes until dark.
- Strain the tea.
- Pour into a churn (or blender) with the butter, salt and milk.
- Churn or blend for 2–3 minutes until smooth and frothy.
- Reheat gently and serve hot.
History
Butter tea came to Sikkim with Tibetan and Bhutia culture. It is traditionally churned in a long wooden cylinder called a dongmo.
Significance
The butter and salt give energy and warmth in the cold of the high valleys. Offering butter tea is a sign of welcome, and it is served during prayers in monasteries.