Tea lovers unite! The World Tea Expo is coming to Las Vegas June 1-3. This is a chance for you to have a completely wonderful tea experience.
Dedicated to creating a vibrant community, World Tea Expo is the largest trade show and conference in the world for premium tea and related products; it’s the three days each year when industry professionals connect face-to-face to unveil new products, optimize high quality merchandise, gain in-depth product knowledge and network with peers. Check out the video below to see a glimpse of last years tea expo.
A little clip from my time in Tibet and a look at some butter tea. If this whets your whistle, make yourself a cup of butter tea with the recipe below.
Butter Tea Recipe from yowangdu.com
How we Make Butter Tea Outside Tibet
Lucky for us, it is much easier to make butter tea outside of Tibet.
You can use any kind of milk you want, though we think the full fat milk is the best, and sometimes we use Half and Half, which is half cream and half milk.
Most Tibetan people who live outside of Tibet use Lipton tea, or some kind of plain black tea.
4 cups of water
Plain black tea (2 individual teabags, like Lipton’s black tea, or two heaping spoons of loose tea)
1/4 teaspoon salt
2 tablespoons butter (salted or unsalted)
1/3 cup half and half or milk
Materials needed: One churn, blender, or some other large container with a tight lid to shake the tea up with.
This po cha recipe is for two people — two cups each, more or less.
First bring four cups of water to a boil.
Put two bags of tea or two heaping tablespoon of loose tea in the water and let steep while the water is boiling for a couple of minutes. (We like the tea medium strength. Some Tibetans like it lighter, so would need only one tea bag. Others like it stronger, so would use 3 tea bags.)
Add a heaping quarter of a teaspoon of salt.
Take out the tea bags or if you use loose tea, strain the tea grounds.
Add a third to a half cup of milk or a teaspoon of milk powder.
Now turn off the stove.
Pour your tea mixture, along with two tablespoons of butter, into a chandong, which is a kind of churn. Since churns are kind of rare outside of Tibet, you can do what some Tibetans do, which is to use any big container with a lid, so you can shake the tea, or you can just use a blender, which works very well. (We use a plastic churn that we have not seen for sale anywhere, but most Tibetans use a blender.)
Churn, blend or shake the mixture for two or three minutes. In Tibet, we think the po cha tastes better if you churn it longer.
Important note: Serve the tea right away, since po cha is best when it’s very hot.
Since the taste is so unusual for non-Tibetans, it might help to think of it as a very light soup rather than as tea 🙂
Tea is one of the things that makes me very happy, what about you?
On World Happy Day – February 11, 2012 – thousands of people will join together in communities across the globe to experience the film HAPPY and begin their journeys toward healthier and happier lives. Join us for this worldwide event.
HAPPY is the winner of numerous awards and is the latest film from Academy Award® nominated director Roko Belic. Check out the trailer below.