Description
Origin: Ya’an, Sichuan
Harvest: 2023 spring tea leaves
Directions:
use Zisha clay or porcelain teawares to brew 8-9 rounds at 100℃, tea:water 1:40
- dry tea is brick like bag shape, light lustrous, yellowish brown color
- dark red color tea soup, clear and slightly dark
- aged and pure, and smoky burnt fragrances
- mild and neutral, tastes with sweet aftertaste, “aged rhyme”
- wet tea is yellowish brown
Introduction:
Fangbao tea, is one of the basket type fried and pressed dark tea. It originated in Guanxian County, Sichuan Province, is a main variety of West roadside tea. It is named because the raw tea is built and pressed in a square strip woven bag. In the past, tea along the west road was carried by horses, each carrying two bags, so it was also called “horse tea”. The raw materials of fresh leaves of fangbao tea are coarser and older than south roadside tea. It is made by cutting 1-2-year-old mature branches and directly sun drying as Mao Cha. The form pressing process of square tea includes steaming tea, holding pile, weighing tea, frying tea, building bag, sealing bag, burning bag and airing bag. West Road side tea, referred to as west side tea for short, is a border selling tea produced in Guanxian county and north Sichuan Province. It is packaged in woven bags. The rectangular bag produced in Guanxian county is called square bag tea; the round bag produced in Beichuan is called round bag tea. Now the round bag tea has been discontinued and processed according to the specification of square bag tea.
