A rich, savory tea churned with yak butter and salt, producing a warming, creamy beverage that sustains Bhutanese through the cold Himalayan climate.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: traditional wooden cup (phor)
Accompaniments: zow (puffed rice)
Instructions
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1
Boil water and steep tea for 5 minutes to make a strong brew. Strain.
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2
Pour hot tea into a churn or blender. Add butter, salt, and milk.
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3
Churn or blend vigorously for 2-3 minutes until frothy and emulsified.
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4
Pour into cups and serve immediately while hot.
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5
Refill cups frequently — an empty cup of suja is considered impolite.
Did You Know?
A Bhutanese host will continually refill your suja cup. To signal you have had enough, leave your cup full — an empty cup means you want more.
Chef's Notes
Equipment Tips
- chandong (butter tea churn) or blender
- pot
- strainer
Accompaniments
zow (puffed rice)
The Story Behind Suja
Suja arrived in Bhutan from Tibet and became the national beverage. At high altitudes where caloric needs are immense, butter tea provides essential fat, salt, and warmth. The traditional chandong churn remains in daily use across rural Bhutan.
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