Ya'an has produced this tea for over a thousand years. Historically compressed into bricks for transport to Tibet via the Tea Horse Road, it was boiled with yak butter and salt. The heavy fermentation creates a smooth, earthy base for this traditional preparation.
Tasting Notes
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Origin
Ya'an, Sichuan, China
Plant
Sichuan coarse leaf
Land
600–1,500m
Craft
Autumn harvest. Steam-fixed, pile-fermented, compressed — traditionally mixed with yak butter in Tibet.
From the tea table
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