Bhutanese Suja
Bhutan
Bhutan's version of butter tea—salted, rich, and essential for life in the Himalayan kingdom.
The Story
In the mountain kingdom of Bhutan, suja is life. Like Tibetan butter tea, it's made with butter and salt, but Bhutanese suja often uses regular butter (since yaks are less common) and has its own preparation traditions. It's served constantly—to guests, during work, at festivals. The salted, buttery warmth is perfect for Bhutan's cold mountain climate and provides essential calories for high-altitude life.
Flavor Notes
Perfect For
- Cold mountain weather
- Caloric sustenance
- Bhutanese hospitality
- High altitude
- Adventurous palates
Pairs Well With
Make It at Home
4 cups · 15 minutes
Ingredients
- 4 cups water
- 2 tablespoons strong black tea (or pu-erh)
- 2 tablespoons salted butter
- 1/4 teaspoon salt
- Milk powder (optional, modern addition)
Steps
- 1Boil water and add tea leaves
- 2Simmer for 5-7 minutes until very strong
- 3Strain tea into a blender or traditional churn
- 4Add butter and salt
- 5Blend or churn vigorously until fully emulsified
- 6The texture should be smooth with no oil floating
- 7Pour into cups and serve hot
- 8Refill cups as they empty—hospitality demands full cups
Variations to Try
- ✦Add milk powder for creamier version
- ✦Some add a little sugar (less traditional)
- ✦Use nak (female yak) butter if available
Related Variants
How to Brew
Our recommended approach for the best cup
Water Temperature
Boiling
(100°C)
Amount
Strong black tea, butter, salt
Steep Time
Boil tea 5 minutes, then churn
Resteeps
Tea is reused throughout day
Recommended Vessel
Traditional churn (jabshing) or blender
Brewing Tips
Use good quality salted butter. The churning/blending must fully emulsify—no oil should float. Drink it hot. An acquired taste for newcomers, but essential for Bhutanese life. Some modern preparations add milk powder.