When it comes to dark tea, everyone will quickly think of Pu'er tea, Liubao tea, and Hunan dark tea. But in fact, there is another tea product with strong national culture and unique charm in the dark tea world, and that is Tibetan tea. Today, let’s get to know this tea product from four aspects: tea leaves, tea soup, taste, and aroma.

Tibetan tea tips

Don’t think that Tibetan tea is produced in Tibet. In fact, authentic Tibetan tea is produced in Ya’an, Sichuan. Since the Tang Dynasty, Tibetan tea has a history of thousands of years and is an essential tea product for Tibetan people. As dynasties changed, Tibetan tea had different nicknames, such as horse tea, black tea, edge tea, south roadside tea, etc. Nowadays, in order to facilitate the purchase of tea from all over the country and even overseas, tea is generally divided into domestic tea (sold to non-Tibetan areas) and frontier tea (sold to Tibetan areas).

Tea: small-leaf species with high maturity picked from the bottom.

The Sichuan small-leaf species at the bottom of the leaves of Tibetan tea have complete leaves, shiny surfaces, brown-black color, strip-shaped, and some are granular. Generally dispersed tea and pressed tea, pressed tea will be pressed into a brick shape. Other teas use young buds, but Tibetan tea uses red moss (highly mature leaves) as raw materials. In terms of the number of buds, one bud with three to four leaves is usually picked. For border tea, one bud is even picked. Five leaves. Therefore, Tibetan tea contains high fiber content. Tibetan people in ancient and modern times also relied on drinking Tibetan tea to replenish the necessary elements and eliminate the greasiness caused by the eating habit of "more meat and less vegetables".

Tea soup: black and rosy, it feels comfortable when it enters the throat

The difference between Tibetan tea and other dark teas is the color. Tibetan tea soup contains more thearubigins. After brewing with hot water, the tea soup is rich in color and slightly darker than amber. It is not turbid and the color is relatively uniform. The tea is smooth and feels comfortable when swallowed into the throat. Gentle.

Taste: thick tea flavor, not too bitter or astringent

Tibetan tea has a rich, mellow taste and a sweet aftertaste. Even after brewing many times, the taste will not become watery. Compared with Pu'er tea, which is more fragrant and a little astringent, Tibetan tea has no bitter taste and is suitable for those who are not used to the astringent taste of Pu'er tea to taste black tea.

Aroma: Strong fragrance, the longer it ages, the more fragrant it becomes.

Tibetan tea generally needs to be stored for at least three years before it can be sold out of the warehouse. Therefore, the aged aroma of Tibetan tea is very prominent, with a strong aroma and no other odors. The longer it is stored, the more mellow the aroma of Tibetan tea will be. The aroma of Tibetan tea is relatively calm. Although it is not as high as Pu'er raw tea, the tea aroma is long-lasting and makes people feel comfortable.

It is also because Tibetan tea needs to be aged, so you need to pay attention to the storage environment. If it is not placed properly, Tibetan tea will absorb the taste and develop a common musty smell and weird aroma.

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Tibetan Ya'an Dark Tea【Ya'an Tibetan Tea】

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

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