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Known in Chinese as Zhang Cha, Tibetan tea is a type of dark tea (hei cha) which is made of fermented, coarse tea leaves and twigs conventionally compressed into bricks. This ancient form of tea is an essential drink for Tibetans since it provides energy and nutrients that are missing in their diets. Historically, this tea was not only consumed as a beverage, but also as food and even as currency throughout Asia. It was greatly appreciated as merchandise, but also because of its powerful health benefits. This tea is energizing, cleansing and very warming, especially if prepared as Butter Tea (stewed tea leaves with salt and yak butter).

Ya’an Tibetan dark tea is produced in the mountains just below the Tibetan plateau, in western Sichuan Province. This picturesque region used to be part of the former Tibet, and many of the local people still identify themselves as such. Tibet’s differences are quite clear to see today.

1. Put 5g tea into a teapot and keep the ratio of tea to water at 1:50;
2. Pour the boiling water into the teapot, brew for about 5 seconds and pour out the water;
3.Pour into boiling water again, brew for about 10 seconds, then pour the tea water into the cups for enjoyment.
The Tibetan dark Tea stands up for seven brewing. Brewing time can be increasingly prolonged each time.

Bright, fat in brownish auburn.