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發表於 2024-3-2 19:12:02
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Tibetan tea is the main daily drink of the Tibetan people, and is also known as the tea of the Tibetan people's livelihood. The Tibetan proverb says: "It cannot be lacking at all times."
From ancient times to the present, it is also known as big tea, horse tea, black tea, dark tea, coarse tea, southern roadside tea, brick tea, strip tea, pressed tea, group tea, edge tea, etc. According to different historical periods and local customs, it is a fully fermented tea made from mature tea leaves and red moss (small-leaf species) picked from the Yuji Mountains at an altitude of more than 1,000 meters and refined through a special process. Because this kind of tea leaves are pressed into bricks and stored, Tibetans also call them "tea bricks".
Successive Chinese governments have stipulated that Tibetan tea is mainly Sichuan border tea (mainly produced in Ya'an) as the official tea. It is specially supplied to the snowy plateau and is known as "South Roadside Tea" in history.
Tibetan tea is the ancestor of biologically fully fermented dark tea, and the Tibetan tea produced in Ya'an has a thick and sweet taste without the smell of tree leaves. It can especially reduce high blood pressure, lose weight, and reduce fat.
#Tibetan_tea is an expensive tea, and its value is determined by year and quality. Generally, the older the tea, the higher the value, and it has high collection value.
High-quality aged Tibetan tea has a red and translucent color after brewing, a mellow taste, and a sweet, slightly medicinal and tea tree aroma.
Similar to Pu'er, Tibetan tea has the effect of lowering lipids and preventing and treating arteriosclerosis.
/03 2024
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發表於 2024-3-2 19:05:35