Yak byproducts may not be the first thing that comes to mind when you think about a warming cup of tea: but then again, it's possible you're not reading Serious Eats from Tibet. The traditional blend of black tea, milk and salty yak butter, known as Po Cha, is as ubiquitous in the Himalayan regions as...well, as the yak itself. (And before we offend any yaks, we refer of course to the butter of his better half, the female, known as the "nak".)
'Himalayan Tea' on Serious Eats
Though political and economic conditions have not allowed Nepali tea to really flourish on an international spectrum, these teas have been acknowledged for the subtle flavors derived from their particular landscape's conditions (such as high altitude and a long growing season, approximately March to September).