In the cold, high-altitude conditions of the Himalayan region, the salty, caloric, and energizing po cha — or butter tea — is a daily ritual, forming a large part of the often-sparse Tibetan diet.

A craftsman makes a butter sculpture in Lhasa, southwest China's Xizang Autonomous Region, Feb. 25, 2025. Ahead of the upcoming Tibetan New Year, the butter sculptures in shapes of trees, flowers, ...

Traditionally made with yak’s butter, this version uses cow’s butter Ingredients 4 cups of water 2 tbsp plain black tea or pu-erh tea (you can use two teabags as well) ¼ tsp salt 2 tbsp ...

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 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 ...