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May 2, 2026 · 9:54 AM

Tibetan Butter Tea: The Short Film

We really enjoyed this touching short film, Butter Tea, written and directed by Tenzin Wangchuk Tasur. The film follows the growing friendship and understanding between a Tibetan-American barista (Tenzin Phurpatsang) and his elderly Tibetan customer (Dhamchoe) as a result of sharing Tibetan butter tea (bho jha or po cha). It is definitely worth your time!

We first had butter tea at Taste of Tibet in Madison, WI many years ago, and we were really intrigued by its creamy and salty flavors. Outside of Tibetan restaurants, or private homes, of course, we have not really seen butter tea on offer. As the film shows, there is finesse in making a proper cup, though if you happen to have black tea, salt, and yak butter, you can make your own. I have also seen adapted versions made with cow’s milk butter. However, another option is to visit the real, Tibetan-owned cafe featured in this short film, Ngatso Cafe in Woodside, Queens, NYC. Via Kottke, we were directed to a discussion of the importance of butter tea in Tibetan culture.

What is Tibetan Butter Tea?

We first encountered Tibetan butter tea at the now-closed Taste of Tibet in downtown Madison, WI. We consider ourselves adventurous eaters, so along with the stews and dumplings, we decided to try the national drink of Tibet – po cha or Tibetan butter tea. True to the name, this tea is strongly buttery – but what you may not expect is that it is also a bit salty and sour. We have had salty, creamy drinks before, like ayran in Turkey, but never one like this! It is simple enough to make, with strong black tea and a pat or two of butter (often Yak butter in Tibet), which is then mixed to give a frothy texture. This rich drink is a staple of the Tibetan breakfast, and seems pretty similar to the trend for “Bulletproof coffee” or coffee with butter. Maybe Tibetan butter tea is the original bulletproof drink?