• 4 clumps of traditional Pu-erh tea (can also be found as one large brick)
  • 2 -3 tablespoons Cow Butter (in lieu of yak butter)
  • 2 teaspoons himalayan salt (or salt to taste)
  • 4 cups of water
  • 2/3 cup half and half or light cream


  1. In a medium sauce pan bring 4 cups of water to a boil
  2. Add 3-4 bricks of tea, and bring down to a simmer
  3. Simmer for 3 to 5 minutes (can be simmered longer if desired to create a concentrate called Chaku)
  4. Stir in creamer and salt and bring back to a boil
  5. Place butter in bottom of French Press
  6. Strain Hot tea mixture into French Press through a fine sieve
  7. Churn tea in French Press for at least 2 minutes
  8. Pour into teapot and serve in tea bowls