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Commodity: Tibetan Dark Tea Mini Cakes
Synonyms: Ya'An Zang Cha
Art.No: YAZ36
Place of Origin: Ya'An, Sichuan
Size: 7grams
Supply Capacity: 300KG
Shelf Life: No Limit. Keep longer taste better
 
Packaging: 25kgs/ carton, aluminum foil bag inside, more packaging options available upon your request
Storage: Stored away from moisture and sunlight
Shipping&Payment:
1) For orders above USD3000, pls contact us for details.
2) For tea shops, tea houses or any orders below USD 3000:
Oversea Door to Door Wholesale Service is Available!>See Detail<

More Information:

Certification: -
Tea Varietal: Ya'an Qunti Cultivar
Harvest Time: Mid April
Farming Methods: -
Production Methods: Plucking--pan-firing-rolling-wo-dui-drying-packing
Introduction:

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.

Preparation Methods:

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.

Flavor \taste note: Mellow, smooth and slightly sweet fruity 
Dried leaves: Coarse, fat, raisin, molasses, slight wood
Liquor: Red bright, like amber.
Brewed Tealeaves:

Bright, fat in brownish auburn.

More Photos:





 

 

                   
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