Ya'an Tibetan Tea

Brewing difficulty: Easy Best season to taste: Summer Origin: Ya'an City in Sichuan Province Shape: brown, dark and shiny. Liquid: bright red brown. Aroma: mellow and fragrant. Taste: mellow, thick, fresh and cool. Brewed tea leaves: brown and shiny. Kangzhuan tea: It is round rectangular, flat and tight, and dark brown with pure aroma. The liquid is red brown and bright. The taste is thick and the brewed tea leaves are dark brown and a little old. Jinjian tea: it is round rectangular and a little tight without leafing. It is dark brown with pure aroma. The liquid is red yellow and bright. The taste is mellow and the brewed tea leaves are dark brown and a little old. Heikui series: it is pie-shaped, bulk-shaped, bar-shaped or diffused. There are also a series of high, middle and low grades including tea for collection, and tea for decoration. They are made with the traditional processing techniques of Tibetan tea. The taste, look and quality are better than thetraditional products of the same kind. Water temperature: boiling water of 100℃. Tea sets: purple sand teapot or glass. Black tea of China is first made in Sichuan. Ya'an Tibetan tea is so called because it is made in Ya'an and sold to the Tibetan area for thousands of years. Tibetan tea is rich in tea pigment, tea polysaccharide and other special ingredients, which can digest the fat, decompose the grease and promote the decomposition and digestion of the beef, mutton, cheese and other food rich in fat. Ya'an Tibetan tea uses the current year's ripe tea leaves and red moss in high altitude as the raw materials. It is made after ten more unique crafts with distinctive "red, thick, mellow and old" features. Growing environment of Ya'an Tibetan tea The natural conditions of Tibetan tea are characterized with deep soil, acidic reaction and shortage of winter cold and summer heat. The superior natural ecological conditions and the exquisite artistry created the good quality of Ya'an Tibetan tea.