Tibetan Tea

Explore Tibetan Brick Tea, Aged Options, and Tea Bags.

Tibetan Tea, a type of “Heicha” or Dark Tea, hails from Sichuan and Hunan Provinces, China. It distinguishes itself from other Heicha types like Liu Bao and Liu An. We source these teas from reputable vendors in Hunan and Sichuan Provinces, as well as collectors in Tibet, ensuring the highest standard and quality.

Grown at altitudes exceeding 1,000 meters in the Ya’an region, this tea undergoes a complex production process with 32 steps. Traditionally, it’s compressed into bricks and other shapes for easier storage and transport.

To enjoy this tea, break off small pieces and infuse them in boiling or near-boiling water for 3 to 5 minutes. The leaves can be steeped multiple times.

This rich, full-flavored tea results from a lengthy oxidation and fermentation process, gradually mellowing the bitter compounds. It offers mild sweetness, spiciness, and robust notes of wood and candied fruit.

Tibetan tea has a history spanning over 1300 years. The “butter tea” tradition began about 700 years ago, fueled by trade routes established after a Tibetan king married a Chinese princess, introducing Tibet to tea. Whether sipped as traditional yak butter tea or in the Chinese style, tea from Tibet never disappoints.