CHINA PART 2 - Yak Butter Revelations


While the first go around was strictly metroplex based, I decided to chop it up rural style for my second China run. I started out in highlands of Western Sichuan, where vast nothingness is a welcomed respite from jammed subways. Naturally, as you rise in elevation the selection of cuisine changes [read: thins]. Only the strongest of the strong survive through those bitter winters. Enter Yak. Enter Butter. Enter Tea. Enter Churn.

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It's what's for breakfast. Lunch. Dinner. Tibetans in western China guzzle this stuff like Koreans do Soju. The only difference being that yak butter tea won't leave you face down in a gutter with a wet crotch.


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I'd heard a lot about this type of tea so I was eager to sample. Kinda like Durian or Mắm Tôm- an acquired taste. Or not. Some people enjoy things on their very first bite ever! Tell you what; next time your up at 14,000 feet in Western China, give Y.B.T. sip and form your own opinion.


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We're churning Yak butter with hot black tea {Technically we call the female Yak a dri}. Sure, there's tea involved but don't expect anything sweet, floral or aromatic. Not even close. Wild roaming Yak has a potent grass-fed fragrance which is passed along to the frothy tea via lactation. Salty aged goat is my best description.


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Grandma's been churning for decades. Peep the picture perfect posture.



Stay Blended.

2 comments:

Anonymous said...

I'm just so curious ... is that her own hair she has around her head? nice pictures btw.

K

A. Rizzi said...

HA! I never noticed that before. I'm assuming not, although u never know over there. Just glad it didn't get in my tea!

~LinkWithin

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