Identity and origin
Ya'an Tibetan tea belongs to the historic border-tea trade linking Sichuan production with Tibetan and western communities.
Craft and leaf style
More mature leaf material undergoes fixing, rolling, fermentation-related piling, drying and compression for durable transport and preparation.
Aroma, taste and texture
Wood, grain, dried herbs and mellow sweetness appear in a sturdy tea designed for boiling or strong infusion.
Practical guidance
Rinse briefly, then boil or steep with near-boiling water; regional food preparations may include milk or other ingredients.
Identification and caution
Describe cultural use respectfully and avoid reducing diverse Tibetan tea practices to one recipe.