Suja (Butter Tea)

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.