D-CN-033

Butter Tea Base (Po Cha)

ཇ་སྲུབ་མ

Border dark brick, from Tibet, China.

Dark tea (post-fermented)

Butter Tea Base (Po Cha) is strongest on body, woody and earthy. Typical tasting words: bark, dry wood, forest floor, leather, pine smoke. Sourced historically from Sichuan and Yunnan for trade across the Tibetan plateau to sustain high-altitude lifestyles. Boiled for hours to create a dense concentrate, then churned with yak butter and salt to create Po Cha.

Also known as Tibetan Brick Tea, Po Cha Base and Zang Cha.

Compare

The profile

Taste, 0 to 5

sweetness1bitterness2astringency2umami2brightness0body5smoothness3aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity0vegetal0marine0nutty1toasty2malty2honey0spicy0woody4earthy4smoky2creamy0citrus0stone fruit0tropical0cocoa0caramel1

Facts

Origin: Tibet, China
Plant: Camellia sinensis var. sinensis
Harvest: summer coarse pluck
Elevation: mid
Oxidation: 70 to 100%
Roast: light
Leaf: compressed
Price band: budget
Availability: specialist
Ageing: worthwhile
Forgiving to brew: 5 of 5
L-theanine: none

Made by: kill-green, then pile fermentation, then steaming, then brick compression, then slow drying.

Caffeine

A cup of Butter Tea Base (Po Cha) carries a typical estimate of 40 mg of caffeine, within a range of 25 to 55 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	4 g	98 to 100 °C	5 min, 6 min

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
breakfast
cold_weather

Pairs with cheese, red_meat and breakfast_dishes. Milk: yes. Iced: no. Sweetener: yes. Good for beginners: no.