“Zang Cha” means “Tibet tea”, it is one of the oldest tea variety produced in Sichuan. Since Tang Dynasty it has been made specially for Tibet export. This tea is considered to be essential product here. The Tibetan climate is harsh, the soils are meager and it is impossible to grow most of agricultural plants. So the Tibetan diet includes meat, fat and carbohydrates and they need tea for detoxify and nourishment with vivid vitamins and minerals. The tea is cooked with yak milk, butter and salt. Tibetans admires this drink as the most beneficial and nourishing in the world. It has specific taste and energizing effect, that is very important for mountain tracking. Also there is specific Tibetan tea caps measurement. Three tea caps are equal to 8 kilometers of mountain road. Tibetans add tsampa (roasted barley flavor) as a desert to this tea.
Zang tea is mostly produced in Yaan region, Mengshan Moutains, 850 meters above sea level. Tea producing process includes drying, fixation, steaming. Then tea leaves are alternately sun dried and wet stacked. Finally tea is compressed into the bricks or wickered with bamboo leaves. This is traditional way to store and transport tea. There are different type of Tibetan tea qualities, depending on raw material quality (verifying from rough leaves with stems to tender young tips). The best quality tea has beautiful figured whickered package.
The dry tea consists from large dark brown twisted leaves and large stems. The aroma is moderate, woody with vinous tones. The liquor has clear nutty color.
The bouquet of brewed tea is bright, mellow, “rustic” with autumn leaves, berry and rye bread tones. The taste is smooth, rich, clean, slightly sweet. The aroma is deep, with woody and fruity overtones. The aftertaste is refreshing and rich.
Infuse tea with hot boiled water 95-100°С in yixing teapot for black teas or in ceramic gaiwan.
Take 5-6 grams for 100 ml volume dish. Shed tea with hot water and increase infusion time gradually. It stands up to 8-9 infusions.
“Tibetan Brick” is original, “rustic” quality tea with remarkable, mellow taste and meditative, tonic, warming effect.