Basic entry
Tibetan Tea
Also known as Zang Cha, Tibeti
A post-fermented tea from Ya'an in Sichuan, long traded as brick tea between China and Tibet and carried over the caravan routes by yak. In Tibet, fermented teas like this are boiled with yak butter for butter tea.
A short entry with the essentials and its sources. No tasting notes or brewing tips from us yet.