Tashi Tibetan Tea is a type of hei cha 黑茶 (dark fermented tea) produced by a cooperative of Tibetan women, lead by Ago Tashi Yangzom, a Sichuan-Tibetan social entrepreneur supporting Tibetan women' ancient tea traditions, their legacy and the important history of the Cha Ma Gu Dao, the ancient trading tea horse road. 

Traditionally, this tea is prepared with butter and salt, but it can also be served on its own. Tibetan butter tea is known either as Po Cha བོད་ཇ or Cha Süma ཇ་སྲུབ་མ in Tibetan, Sūyóu Chá 酥油茶 in Mandarin, or gur gur cha in Ladakhi language. The tea leaves of the hei cha are first boiled in hot water for a few hours, to create what is called a chaku (strong concentrated tea base), to which we add butter (traditionally with yak butter), and Himalayan salt. To churn the tea (mix the butter and salt to the concentrated tea base), the Tibetan traditionally use something called a chandong, but this step can be in any other way allowing you to churn the tea. 

To make this tea, simply add 3 tbs of Tashi Tibetan Tea into a cooking pot, add 3 cups of water and boil the tea for a few hours, to create the chaku (or strong concentrated tea base). Remove the tea leaves with a strainer, and return the chaku (tea soup) to the cooking pot. Lower the heat, and add 1 tbs of Himalayan salt, 2 tbs of butter (either yak, or cow butter) and stir gently until the butter is all melted. Finish by churning the tea. Since it is difficult to find a chandong outside of Tibet (the traditionnal tool used to churn the tea), use anything allowing you to churn the tea, either a wooden spoon, a frother, or a blender. Serve warm in your favorite tea bowl.

Quantity of tea per bag : 50g