Bhutanese butter tea, or suja, is prized for its creamy and savoury flavour. Suja differs from the usual sweet Indian tea in that it has a salty flavour due to the butter. Some believe that Bulletproof coffee, a high-calorie beverage made mostly of butter and coffee beans, was inspired by suja.
Suja most likely came from Tibet, where tea has been consumed since the Tang Dynasty in China in the seventh century. However, tea did not gain popularity in Tibet until the 13th century. According to legend, a Chinese princess married a Tibetan king, opening trade lines between the two countries and allowing Tibet to purchase tea.
Due to Bhutan’s frigid climate and the country’s fondness of dairy products, the tea later developed into the suja we know and love today. The butter in suja keeps them warm because Bhutan is cold, particularly in the mountainous regions during the winter.
The ingredients to make suja: 1 ½ tbsp of tea leaves, ¼ cup of milk, 2 cubes of unsalted butter, 2 ½ cups of water, ½ tbsp salt
How to make: Heat the water until it boils. Reduce the flame as the water begins to boil. After adding the tea leaves to the boiling water, simmer it for a few minutes. Then take out the tea leaves. A strainer can be used for this. The tea should now have a dark brown hue. Add the milk. Butter should be added. To taste, add salt. Mix the tea. Tada. Have fun with your tea!