Charcoal Roasted Tibetan Tea

Tibetan tea has a history that can be traced back more than 2000 years. Tea was an important commodity, worth more than porcelain and silk, traded between the tea region Ya'an, of Sichuan, and the holy Tibetan city of Lhasa. To be traded the tea was transported along the Ancient Tea Horse Road, a historic passageway that stretches 2250 km, from Ya'an to Lhasa.

Tea Horse Road remains one of the highest and harshest trails in Asia, passing from the verdant valleys of Sichuan, through the snow capped Tibetan Plateau, the freezing Yangtze and Mekong Rivers, before ascending 17,000 ft into the mysterious Nyenchen Tanglha Mountains to finally reach Lhasa. On horse, the entire journey would take 3 months.

Because of this history Tibetan tea is traditionally pressed into bricks for ease of transport and storage. It is also usually made from older leaves and stems that lend themselves well to aging.

This Tibetan tea, from Ya'an, Sichuan, is made from younger tea leaves harvested on Mengding Mountain. It was traditionally fermented, and then slowly roasted. The roasting process gives it a warming character, and an aroma reminiscent of toffee cake. It is bright and lean, with a very comforting mouthfeel and a fruity finish that tastes like raw cacao and dried apricot. This tea is gently uplifting, and refreshing in the summertime, as it is not drying or tannic.