Tibetan Butter Tea

Break the tea brick into pieces and place in a pot with 1 liter of water. / 将茶砖掰碎，放入锅中，加入1升清水。

Bring to a boil over high heat, then reduce to low and simmer for 10-15 minutes until the tea is strong. / 大火烧开后转小火，慢煮10-15分钟，使茶汤浓郁。

Strain the tea and pour into a traditional churn or blender. / 将煮好的茶汤过滤，倒入打茶筒或搅拌机中。

Add butter and salt. Add milk if using. / 加入酥油和盐，如果使用牛奶也可此时加入。

Churn vigorously for 2-3 minutes (or blend) until the butter and tea are fully emulsified. / 用打茶筒上下抽打或搅拌机搅拌2-3分钟，使酥油与茶汤充分乳化。

Pour the butter tea back into the pot and heat gently until just simmering (do not boil). / 将打好的酥油茶倒回锅中，小火加热至微沸（不要煮沸）。

Serve hot in bowls. In Tibetan tradition, the bowl is constantly topped up while drinking. / 趁热倒入碗中饮用，藏族传统是边喝边添加，保持茶碗一直是满的。