Do you think tea can only be brewed? In fact, there are many different ways to make a cup of tea that is full of aroma and outstanding taste. Let’s take Tibetan tea as an example to introduce three methods to prepare several tea products with their own characteristics!

[Method 1: Make tea] The aroma of tea overflows and relaxes the body and mind

The most common method of storing tea is of course hot brewing. The brewing method is the same as brewing other black tea. Whether you use a tureen or a purple clay pot, the aroma of Tibetan tea can be well distributed. In terms of the amount of tea added, taking a tureen with a capacity of 80 ml as an example, the amount of tea added is generally 5 grams. You can also increase or decrease the amount of tea according to your personal taste and the size of the tea making utensil. After waking up the tea, pour boiling water in, wait for about 30 seconds and then pour out the soup, and you have brewed a thick cup of aged Tibetan tea.

Normal Tibetan tea needs to be aged for at least three years before it can be officially sold. The longer the storage time, the stronger the aroma of the tea leaves will be. The aroma of Tibetan tea itself is relatively calm, and hot brewing can awaken the aroma of the tea. During the brewing process, the aroma of Tibetan tea will slowly come out, making people feel comfortable. Tibetan tea is resistant to brewing and steeping, so if you like to smell the fragrance of tea all over the room, the tea brewing method is a good method.

 

[Method 2: Make tea] Taste the tea with a rich and long flavor

Common black tea is suitable for cooking and drinking, and Tibetan tea is also suitable. It is not difficult to cook Tibetan tea. First boil the water and then add the tea leaves. 5-8 grams of Tibetan tea requires 1200-1500 ml of water. Boil for about 2-3 minutes, then turn off the heat and simmer for 2-5 minutes before drinking. The brewed Tibetan tea has a mellow taste and smooth texture. The mouth is full of sweet tea flavor without being bitter or astringent. You can feel the gentleness and mellowness of Tibetan tea.

Why is Tibetan tea suitable for drinking by making tea? Tibetan tea itself uses highly mature tea leaves as raw materials, which are rich in substances. The tea brewing method can bring out the substances in the tea leaves, making the tea soup more intense and layered. Moreover, through cooking, the health benefits of Tibetan tea become more obvious, helping digestion and lowering blood pressure and blood lipids.

 

[Method 3: Mix tea] Add buttery Tibetan flavor

The tea blending method can be said to be the most traditional method of making Tibetan tea in the Tibetan plateau area. Tibetans add butter to Tibetan tea to make butter tea. The process of making butter tea is quite special. They will put the butter into a container, add the boiled Tibetan tea and a little salt, and then stir and mix repeatedly to allow the butter and Tibetan tea to blend together to achieve the same milk tea color. The butter tea is finished.

Due to geographical reasons, Tibetans must maintain their body temperature with a diet rich in meat and low in vegetables. Butter tea not only has a good effect in keeping out the cold, but the fiber in Tibetan tea also balances the high fat caused by dietary habits.

Don't think that adding oil to tea will make it taste bad. In fact, butter tea has a very strong aroma of tea, and the aroma of milk is tangy when you drink it hot. It is a kind of plateau milk tea with a rich texture and taste. Of course, traditional butter tea has a milky smell, which may not be acceptable to everyone, but such a tea with unique Tibetan characteristics is indeed worth a try.

 

The above are three methods for preparing Tibetan tea. Each method has its own characteristics, while allowing the advantages of Tibetan tea to be fully revealed. If you want to taste the charm of Tibetan tea, you can also try these three methods!

 

Our Ya'an Tibetan tea is officially on the market. Interested tea lovers can contact us for tea tasting instructions.

 

Suggested reading:

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