Pocha (Tibetan Butter Tea) - cooking recipe

Ingredients

4 cups water
1 tablespoon loose black tea (heaping)
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon unsalted butter
2/3 cup half-and-half or 2/3 cup yak's milk

Preparation

Combine the water and tea in a medium saucepan, bring to a boil, and then turn off the heat and let steep for 5 minutes. Use a fine mesh strainer or cheesecloth to strain the liquid over a large bowl; discard the tea leaves.
Transfer the liquid back to the saucepan and bring to a boil, then decrease the heat to a simmer. Add the salt, sugar, butter, and half-and-half and whisk until the butter has completely dissolved and a little foam forms on the surface. Serve the tea in small bowls.