Tibetan Tea (Zang Cha) is from Ya’an county in Si Chuan Province, where climate and environment are both perfect for this tea tree. Since 1300 years ago, big amount of Tibetan tea is transported from Si Chuan to Tibet Area and it became daily consumption for Tibetan people. There is a folk in Tibet saying “Rather no food for three days, than no tea for one”, from where we can see how important this tea is for Tibetan people. On Snowy Qinghai-Tibet Plateau, Tibetans live on Zang Cha to help improve digestion system, regulate physiological metabolism, prevent anoxia and anti-coldness.
Tibetan Tea is post-fermented tea like Pu’er. Its quality will improve year by year, and the taste will be richer and richer. With this special characteristic, Tibetan tea is getting popular in China and has become one of the treasure collections. Value of Tibetan tea is raising 20~30% yearly in average.
Brewing Instructions
- Recommended amount per person: 7-8 g
- Dry leave weight (g) : Water amount (ml) 1:50
- Water temperature: 100°C
- Refills: 8-10 times
- Infuse time: 20 sec - 3 minutes
Health
- reduce fat
- lower cholesterol
- lowers blood pressure
- prevents atherosclerosis
- anti-aging
- natural anti-bacterial effects
