Traditional Tibetan tea made using Tibetan brick tea leaves, salt and butter. Butter tea, known as Po cha in Tibet, is made from churning tea, salt and yak butter. The tea used is a particularly potent, smoky type of brick tea from Pemagul, Tibet. A portion of this brick tea is crumbled into water and boiled for hours to produce a smoky, bitter brew called chaku. It tastes like a kind of light soup, being a little salty. Generally, traditional Tibetan people eat Tibetan butter tea and tsampa…