Method
- Bring water to a boil. Add the loose tea; boil 4 minutes.
- Strain the tea into a churn or blender (or use a heavy-duty whisk).
- Add yak butter, salt and (if using) milk and pepper. Blend or churn for 60 seconds — the butter melts and emulsifies into the tea.
- The result should be creamy, slightly oily and warm.
- Pour into small bowls or cups.
- Serve hot. Pair with bread, dried meat or just on its own. The drink is essential for Bhutanese high-altitude life.
Common questions
Can Suja be made ahead?
Suja is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is Suja spicy?
Suja as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Suja vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Suja to make at home?
Suja is approachable for a home cook with basic stove skills — total time about 17 minutes, no special technique required.
Can Suja be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Suja is the Bhutanese-Tibetan butter tea — central to Himalayan altitude cooking. The high fat content provides calories essential for cold weather and physical work. The dish is shared with Tibetan po cha and Mongolian suutei tsai. Bhutanese hosts always offer suja to guests as the universal welcome.
