Tibetans traditionally drink tea mixed with yak butter and salt instead of sugar.

Po Cha, or Tibetan butter tea, is an essential staple in the Himalayas, where altitudes often exceed 4,000 meters (13,123 feet). The traditional preparation involves boiling Pemagul tea leaves for several hours to create a potent, dark concentrate. This liquid is then poured into a 'chandong' or tea churn, where it is mixed with fresh yak butter and Himalayan salt.The science behind this drink lies in its caloric density and electrolyte balance. A single cup can provide significant energy, which is crucial for maintaining body temperature in sub-zero environments. Yak butter is particularly rich in fat, containing about twice the fat content of cow's milk, providing a slow-burning fuel source for the metabolism.Furthermore, the inclusion of salt is a physiological necessity in the arid, high-altitude climate. Salt helps the body retain water and prevents dehydration, which is a common risk due to the increased respiration rates required in thin air. Research published in the journal 'Appetite' suggests that traditional high-fat beverages like butter tea also help protect the lips and skin from cracking in the harsh, dry winds of the Tibetan Plateau.Historically, the Tea Horse Road was a trade route established during the Tang Dynasty (618–907 AD) specifically to bring tea from Sichuan and Yunnan to Tibet in exchange for horses. This centuries-old trade highlights how integral tea became to Tibetan survival. Today, it remains a symbol of hospitality, with guests often expected to finish several bowls as a sign of respect.