Nothing is better than the original po cha from Tibet. Yet you can surely prepare your po cha even if you are not in Tibet. The original po cha is prepared from dark tea leaves, which are boiled for almost half a day to achieve a dark brown color. Then it is skimmed, and poured into a cylinder that contains salt and yak butter. This concoction results in a very thick stew or thick oil. Then it is poured into jars or teapots.

Another way to prepare a delightful po cha is by boiling water. Add a handful of tea to the boiling water. Let it steep until the water turns almost black. Afterward, you add salt along with a bit of soda. Then, you strain the tea using a reed colander or horsehair. Afterward, pour the Tibetan tea into a wooden churn. You can then add a lump of butter to give it its exquisite taste. Churn it until the butter juice and tea dissolve into one, and it becomes milky. Then, transfer it into a copper pot. You can also stir it rapidly if you don’t have a churn. Finally it becomes a delicious Tibetan butter tea.

See more details: https://www.greattibettour.com/tibetan-culture/tibetan-butter-tea.html