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I’ve been meaning to try this for a while now and finally got around to opening the box I had forgotten was at the back of the cupboard. Thank goodness I occasionally curate and catalogue my tea stash. So, how was it?

Salty. Very salty. Oh so salty. It’s more like drinking a salty chicken broth than a tea. Next time I shall try adding some sugar to it to see if that kills some of the saltiness. It’s actually not bad, but the amount of salt came as a shock to my system. I suspect that I could quickly become acclimatised to the salt levels if I drank this more often. It would be great to take hiking, because it really woke me up, and was quite filling and energising. I’m going to try adding sugar when I make the next packet to see if that will ameliorate the overwhelming saltiness a little. Despite the saltiness, I enjoyed it and I am looking forward to experimenting with how best to make it to suit me.

My next task will be to get some Yak butter from somewhere (or just use cow’s butter), so that I can make Po Cha fresh for comparison’s sake. I have the Tibetan Flame tea that I am informed is a staple of Tibetans everywhere, so I am quite well prepared. I think it will prove instructive to try it fresh, and having some control over the constituent components can only be a good thing.