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