Note: Since Chandong are kind of rare outside of Tibet unless you make one, you can cheat, which is to use any big container with a lid, so you can shake the tea, Churn, or shake the mixture for two or three minutes. Po cha tastes better if you churn it longer. Serve the tea right away, since po cha is best when it's very hot.
Archive - Nov 10, 2004Po Cha (Tibetan Butter Tea)
First boil five to six cups of water, then turn down the fire. Put 4 bags of tea or 4 heaping tablespoon of loose tea in the water and boil again for a couple of minutes. Take out the tea bags or if you use loose tea, strain the tea leaves. Pour your tea, one quarter of a teaspoon of salt, two tablespoons of butter, and a half cup of milk into a chandong, which is a kind of churn.
Royal Citie of Eoforwic Celebrates 30th Anniversary
Submitted by ColyneStewart on Wed, 2004-11-10 14:15
On Saturday November 6, the Royal Citie of Eoforwic (Toronto, Ontario) held a grand celebration to mark its 30th anniversary. Laird Colyne Stewart tells the story.
Outlands Crown Tourney Photos Online
Submitted by Milica on Wed, 2004-11-10 10:41
Shava has posted photos from the recent Crown Tournament in the Kingdom of the Outlands.
Gutenberg May Not have Invented the Printing Press
Submitted by Milica on Wed, 2004-11-10 10:39
Has Johannes Gutenberg been wrongly credited with the invention of the printing press? An Italian researcher thinks so.
Deutsche Welle: Roman Trier Attracts History Buffs
Submitted by Milica on Wed, 2004-11-10 10:38
Trier, the oldest city in Germany, has been called "Roma Secunda", the second Rome, and is full of Roman monuments.
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