Origin: Yigong ecological tea farm, Linzhi (Nyingchi), Tibet
Harvest: 2020 spring tea leaves
– use covered tea bowl and 100’C water to brew 8 rounds and above
– taste mellow and thick with a sweet aftertaste
– pure and smooth fragrances
Yigong ecological tea farm is the highest altitude organic tea production base in China and the earliest tea farm in Tibet Autonomous Region. The unique geographical environment and climate conditions of the tea farm have created a pure and ecological environment in the tea field. Yigong tea farm is rich in snow plateau tea. It was founded in 1960 and had introduced Sichuan medium and small leaf tea plants from Mengding tea farm in Mingshan County, Sichuan Province, and successfully adopted sexual propagation. The old tea tree of Linzhi tea can still be seen now, and now, it is the colorful scenery of a thousand mu tea garden. Today, there are still more than 400 workers in Linzhi tea farm, almost all of them are Tibetans.
The Tibetan tea produced mostly refers to the tea sold to Tibet. It is generally produced in Hunan, Sichuan, Yunnan and other places, not in Tibet. “The most authentic Tibetan tea” of Linchi is well-known, it is not only produced in Nyingchi, but also sold in Tibet. Because of its high quality and mellow taste, the price of Linzhi’s Tibetan tea is more than ten times higher than that of other provinces. Even so, the output is often in short supply. Besides the traditional production of dark tea, there are also a lot of black tea and green tea.
The melting snow water from the snow mountain converges into a stream, murmuring among the mountains and forests, the Yigong river flows slowly, and there are many fruit trees planted in the garden. In early autumn, those pears, apples, grapes and nectarines are very sweet. The melting snow water on the snow mountain converges into a stream and moistens the tea trees all the year round. There is also a famous iron mountain in front of the tea garden. The iron produced by Yigong is of excellent quality. Therefore, Yigong is also a famous producer of Tibetan knives with exquisite workmanship.
Kangzhuan was created around 1074, mainly using raw materials from Ya’an and Leshan in Sichuan, and then expanded to Yibin and Chongqing. Kangzhuan is mainly sold in Western Sichuan and Tibet, with Kangding and Lhasa as the center, and in Tibet, Qinghai, Sichuan Ganzi and other Tibetan areas. Kangzhuan has brown appearance, pure aroma, mellow taste, thick soup color.