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Yak Butter Tea

Yak Butter Tea is a beverage made in Tibet and Nepal from tea and Yak Butter.

Yak Butter Tea is served hot. It has a slightly salty taste and a layer of melted butter on top.

It is drunk any time of day.

To make Yak Butter Tea, some "chaku" (see below) is blended in a churn called a "chandong" with butter made from Yak's milk.


Yak Butter Tea starts with "chaku." Tea leaves are boiled in water for several hours, then the tea leaves are strained out and discarded to leave behind a very strong tea which is set aside for when wanted. In Tibet, this plain, strong tea is called "chaku." The tea used is a black tea from an area in Tibet called Pemagul.

To make regular tea to drink you add some of this very strong "Chaku" tea to hot water.

Cooking Tips

To simulate Yak Butter Tea:

Plain Black tea (1 heaping tablespoon of loose or 2 tea bags)
6 cups of water (48 oz / 1 1/2 litres)
1/4 teaspoon salt
2 tablespoons of butter
1/2 cup (4 oz / 125 ml) of either full-fat milk, single cream or half and half cream, OR 1 teaspoon instant milk powder

Bring water to the boil. Add the tea, boil for 5 minutes. Remove tea bags or if using leaves, strain and discard leaves. Put tea plus all the other ingredients in a blender and whiz well. Be careful with blender as the tea will be very hot. Serve hot.

See also:


Black Tea; Cream Tea; Darjeeling Tea; Green Tea; Jasmine Tea; Kuki-Cha Tea; Mate Cocido; Me-Cha Tea; Oolong Tea; Pu-Erh Tea; Tea Balls; Tea Press; Tea Trappings; Tea; Tisanes; Tregothnan Tea; Tregothnan Tea; Usucha Tea; White Tea; Yak Butter Tea; Yerba Mate

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Also called:

Jadong; Po Cha; Tibetan Butter Tea


Oulton, Randal. "Yak Butter Tea." CooksInfo.com. Published 08 December 2004; revised 17 September 2005. Web. Accessed 05/25/2018. <http://www.cooksinfo.com/yak-butter-tea>.

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