Yak butter tea

Butter tea

Tibetan Monk churning butter tea
Alternative names	Po cha, cha süma, goor goor cha, cha suskan
Type	Beverage
Place of origin	India, Tibet and China
Main ingredients	Tea leaves, yak butter, salt

Butter tea, also known as po cha (Tibetan: བོད་ཇ་, Wylie: bod ja, "Tibetan tea"), cha süma (Tibetan: ཇ་སྲུབ་མ་, Wylie: ja srub ma, "churned tea"), Mandarin Chinese: sūyóu chá () or gur gur in the Ladakhi language, is a drink of the people in the Himalayan regions of Nepal, Bhutan, India (particularly in Ladakh, Sikkim) and, most famously, Tibet.

Traditionally, it is made from tea leaves, yak butter, water, and salt, although butter made from cow's milk is increasingly used, given its wider availability and lower cost.

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. 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.