Brewing difficulty: Easy
Best season to taste: Summer
Origin: Ya'an City in Sichuan Province
Shape: brown, dark and shiny.
Liquid: bright red brown.
Aroma: mellow and fragrant.
Taste: mellow, thick, fresh and cool.
Brewed tea leaves: brown and shiny.
Kangzhuan tea: It is round rectangular, flat and tight, and dark brown with pure aroma. The liquid is red brown and bright. The taste is thick and the brewed tea leaves are dark brown and a little old.
Jinjian tea: it is round rectangular and a little tight without leafing. It is dark brown with pure aroma. The liquid is red yellow and bright. The taste is mellow and the brewed tea leaves are dark brown and a little old.
Heikui series: it is pie-shaped, bulk-shaped, bar-shaped or diffused. There are also a series of high, middle and low grades including tea for collection, and tea for decoration. They are made with the traditional processing techniques of Tibetan tea. The taste, look and quality are better than thetraditional products of the same kind.
Water temperature: boiling water of 100℃.
Tea sets: purple sand teapot or glass.