Black tea of China is first made in Sichuan. Ya'an Tibetan tea is so called because it is made in Ya'an and sold to the Tibetan area for thousands of years. Tibetan tea is rich in tea pigment, tea polysaccharide and other special ingredients, which can digest the fat, decompose the grease and promote the decomposition and digestion of the beef, mutton, cheese and other food rich in fat. Ya'an Tibetan tea uses the current year's ripe tea leaves and red moss in high altitude as the raw materials. It is made after ten more unique crafts with distinctive "red, thick, mellow and old" features.
Growing environment of Ya'an Tibetan tea
The natural conditions of Tibetan tea are characterized with deep soil, acidic reaction and shortage of winter cold and summer heat. The superior natural ecological conditions and the exquisite artistry created the good quality of Ya'an Tibetan tea.