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Butter tea, also known as ''po cha'' (, "Tibetan tea"), ''cha süma'' (, "churned tea"), Mandarin Chinese: ''sūyóu chá'' (酥油茶) or ''gur gur'' in local Ladakhi terms, is a drink of the people in the Himalayan regions of Nepal, India and Bhutan and most famously, Tibet. It is also consumed in Bhutan and by Buddhist minorities in India. Traditionally, it is made from tea leaves, yak butter, water, and salt, however, given its wider availability and reduced cost, butter made from cow's milk is increasingly used. ==Customs== Drinking butter tea is a regular part of Tibetan life. Before work, a Tibetan will typically enjoy several bowlfuls of this beverage, and it is always served to guests. Nomads are said to often drink up to 40 cups of it a day. Since butter is the main ingredient, butter tea provides plenty of caloric energy and is particularly suited to high altitudes. The butter may also help prevent chapped lips.〔Mayhew, Bradley and Kohn, Michael. (2005) ''Tibet''. 6th edition, p. 75. ISBN 1-74059-523-8.〕 According to the Tibetan custom, butter tea is drunk in separate sips, and after each sip the host refills the bowl to the brim. Thus, the guest never drains his bowl; rather, it is constantly topped up. If the visitor does not wish to drink, the best thing to do is leave the tea untouched until the time comes to leave and then drain the bowl. In this way etiquette is observed and the host will not be offended.〔Chapman, F. Spencer. (1940). ''Lhasa the Holy City'', pp. 52-53. Readers Union Ltd., London.〕 Butter tea is also used for eating ''tsampa'' by pouring onto it, or dipping the tsampa into it, and mixing well. The concentrate, produced by repeatedly boiling tea leaves, will keep for several days, and is commonly used in towns. The tea is then combined with salt and butter in a special tea churn (), and churned vigorously before serving hot. Now an electric blender is often used. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「butter tea」の詳細全文を読む スポンサード リンク
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