Bhutanese Butter Tea Recipe

Ever wondered how to make your own tea that's truly unique, deeply satisfying, and steeped in tradition? Get ready to explore the fascinating world of Bhutanese butter tea, known locally as Suja. This isn't just any milk and tea drink; it's a centuries-old staple, especially in high-altitude regions, providing vital energy and warmth. Forget your usual morning brew – Suja is a savory, creamy, and incredibly comforting beverage that plays a central role in traditional tea ceremonies and daily life across the Himalayas.
We're going to dive deep into an authentic recipe with tea that honors its origins while offering accessible adaptations so you can experience this cultural marvel right in your own kitchen. Whether you're looking for the invigorating kick of high altitude tea or simply curious about the rich flavors of tea with cream (or butter!), you're in the right place. We'll show you how to craft a truly exceptional cup, using either traditional yak butter or readily available alternatives, ensuring you get the best black tea experience possible. Prepare to transform your understanding of what tea can be!

Ingredients

• Traditional Method (with Yak Butter & Brick Tea):
• 4 cups (960 ml) water
• 2-3 tablespoons crushed brick tea (or 4-5 strong black tea bags like Pu-erh or strong Assam tea)
• 2-4 tablespoons authentic yak butter (adjust to taste and desired richness)
• ½ teaspoon salt (or to taste, Bhutanese recipes often use more)
• Accessible Adaptation (with Unsalted Butter & Black Tea):
• 4 cups (960 ml) water
• 2-3 tablespoons loose leaf strong black tea (e.g., Assam, Lapsang Souchong, or English Breakfast) or 4-5 strong black tea bags
• 2-4 tablespoons unsalted grass-fed butter (for a richer flavor profile)
• ¼ - ½ teaspoon salt (or to taste)
• Optional: 1-2 tablespoons heavy cream or whole milk (if you want extra creaminess without more butter)

Directions

1. Brew the Strong Tea Base
   1. Bring 4 cups of water to a rolling boil in a saucepan.
   2. Add the crushed brick tea or loose leaf black tea (or tea bags).
   3. Reduce heat and simmer for 5-10 minutes. The goal is a very dark, strong tea. If using tea bags, steep for 5-7 minutes, squeezing them gently before removing.
   4. Strain the tea leaves thoroughly, ensuring no solids remain. You should have about 3-3.5 cups of strong tea concentrate. Set aside.
2. Prepare for Churning (Traditional) or Blending (Accessible)
   1. Traditional: If you have a traditional chandong (butter tea churner), pour the hot tea concentrate into it. Add the yak butter and salt.
   2. Accessible: For most home kitchens, a blender is your best friend! Carefully pour the hot tea concentrate into a heat-proof blender. Add the unsalted butter and salt. If using, add the optional heavy cream or milk now.
3. Churn or Blend to Perfection
   1. Traditional: Churn the mixture vigorously for 5-10 minutes. The goal is to emulsify the butter into the tea, creating a smooth, frothy, and uniform texture.
   2. Accessible: Secure the lid on your blender (make sure the vent is open or slightly ajar to release steam, covering it with a towel). Blend on high speed for 1-2 minutes. The tea should become light brown, frothy, and completely emulsified, with no visible oil separation. If it separates, blend for another minute.
4. Serve and Enjoy
   1. Pour the frothy butter tea into individual cups.
   2. Serve immediately, ideally piping hot. In Bhutan, it's often served in small, handle-less cups.
   3. Taste and adjust salt if needed. Some prefer it saltier, others less so.