Tibetan Butter Tea, known as po cha, is a traditional beverage from Tibet made by mixing tea, butter, and salt. The tea is typically brewed strong, often using black tea leaves, and then blended with clarified butter, usually from yak, and a pinch of salt. This unique combination creates a creamy, savory drink that provides energy and warmth, especially in the cold Himalayan climate. The preparation of Tibetan Butter Tea involves churning the ingredients together, resulting in a frothy texture. It is commonly consumed by locals throughout the day and is an essential part of Tibetan hospitality, often served to guests as a sign of welcome.