Breakfast
Suja (Butter Tea)
Ingredients
- - 1 l Water (4 cups)
- - 3 tbsp Black tea leaves
- - 60 g Butter (4 tbsp)
- - 1 tsp Salt (to taste)
- - 1 pinch Baking soda (optional, traditional clarifier)
Method
- Bring the water to a boil in a saucepan and add the tea leaves and baking soda.
- Simmer for 10 minutes until the liquid turns deep reddish-brown.
- Strain the tea into a blender, discarding the leaves.
- Add the butter and salt to the strained tea.
- Blend on high for 1–2 minutes until frothy and fully emulsified.
- Pour into a teapot and serve immediately while hot.
Introduction: Suja, Bhutan’s iconic butter tea, is a salty, savoury drink made from tea leaves, yak or cow butter and salt, churned until emulsified.
Cultural Background: Suja, Bhutan’s iconic butter tea, is a salty, savoury drink made from tea leaves, yak or cow butter and salt, churned until emulsified. Rooted in the high-altitude Himalayan diet shared with Tibet, it provides warmth and fat-based energy in cold mountain mornings. It is traditionally the first thing served to guests and the first drink of the day in most Bhutanese households.
Tips: Use good-quality unsalted butter and adjust added salt to taste. A traditional wooden churn (chandong) gives the most authentic texture, but a blender works well.
Variations: Add a small spoon of roasted rice flour (tsampa) for a thicker, more filling version. Use black tea brick (traditional compressed tea) for a stronger, more authentic flavour.
Vegetarian/Vegan: Use a neutral plant-based butter for a dairy-free version.
Storage: Best served fresh; if needed, store in a thermos for up to 4 hours.
Reheating: Reheat gently in a saucepan over low heat, whisking to re-emulsify the butter.
FAQs:
Q: Does Suja taste like sweet tea?
A: No — it is savoury and salty, closer to a warm buttery broth than a sweet tea.
Q: Can I make it dairy-free?
A: Yes, substitute a neutral plant-based butter, though the flavour will differ from the traditional version.