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 consumes as a beverage, but also a 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 yalk 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.

Flavor/Taste Note : Mellow, smooth and slightly sweet. Fruity, raisin, molasses, slight wood.

Hint: Shorter steep time for more sweetness.

Gaiwan or Yi Xing Pot: (recommended) 

Put about 5g or 2 tsp buds into heated vessel;

Pour 200 degree water into vessel. Brew for 20 seconds for the first brewing, 10 for second, add about five seconds for each subsequent brewing.

Western Style:

One heaping tsp per 12 oz cup, or one Tbsp per 24 oz pot

205 degree water

Steep for 2-3 minutes or to taste. Should be steeped multiple times