A hundred years of life, time is precious... Drinking tea to maintain health, some people pursue the glory and glory of thirty years, and some people believe in the taste and Tao of thousands of years. There is no absolute good or bad, but there will be absolute high and low, because absolutely The length and the shortness, the width and the narrowness, are all clearly and clearly displayed here... The wisdom of tea ceremony and the state of appreciation.
The central production area of traditional Chinese Tibetan tea (historically known as South Roadside Tea) has been in Ya'an, Sichuan since ancient times. Tibetan tea is the main daily drink of millions of Tibetan compatriots on the Qinghai-Tibet Plateau, and is known as the livelihood of Tibetan compatriots. of tea. Tibetan tea in China has been recorded as a thousand-year-old tea since the Tang Dynasty. Tibetan tea is a fully fermented tea picked from mountains above 1,000 meters above sea level. It has mature tea leaves and red moss and is refined through a special process. It is a typical black tea. Its color is dark brown and it is a typical aerobic tea. Sustainable fermented tea.
According to the latest archaeological discoveries, tea has reached the Ali area in the northwest of the Qinghai-Tibet Plateau at least 1800 years ago. Tea trees do not grow on the Qinghai-Tibet Plateau in the alpine environment, and India only has a history of growing tea for more than 200 years. The possibility of tea reaching Ali, Tibet, should be related to the Silk Road opened in the Han Dynasty more than 2,200 years ago.
The traditional Tibetan tea production process is extremely complex. It requires more than 30 delicate processes from picking, greening, steaming and kneading, Wo pile fermentation, blending and packaging, to setting up and packaging. It has heavy fermentation, post-fermentation, and multiple processes. Secondary fermentation, non-enzymatic fermentation, color fermentation and other notable features. The core technology of traditional Tibetan tea production is to use "Wodui" moist heat "post-fermentation" to promote the "color change and flavor" of tea through non-enzymatic oxidation; " steamed tea " and "pressure building" are used to shape; Basket" is naturally dried, "shaped" and packaged for transportation. These core skills are mainly done by hand, maintaining traditional skills, and some are still used in production today. Some core skills have been protected and inherited with integrity and authenticity.
But unfortunately: in the past forty years, the grade and quality of traditional Tibetan tea has evolved significantly, just like the "epidemic masks" in the early days of the new crown , the efficacy and quality of which are good and bad... The ecological conditions and tree species of the raw material tea sources, production The production system of craftsmanship, the economic purpose of production institutional capital, the market demand of consumer classes at all levels, etc. have all undergone great evolution, which has also brought about a huge evolution in the characteristics and efficacy of traditional Tibetan tea... Therefore, [Pinzang Tea House 】It is recommended that tea drinkers who have just come into contact with "Tibetan tea" communicate more with experienced and senior tea drinkers and share their drinking experience. They will definitely gain more and more real "benefits".
The entire process of traditional Tibetan tea has been inherited and improved by countless craftsmen over thousands of years, forming its own unique manufacturing process, which has been passed down to this day and is unique to the main production area of Ya'an. "It is better to live without food for three days than to live without tea for one day." Traditional Tibetan tea enjoys a high reputation and a solid status in the hearts of Tibetan compatriots. Made a huge contribution.
For more than two thousand years, the high-quality traditional Tibetan tea raw materials tea trees have only come from the Mengding Mountains of Ya'an. The authentic source of tea (30° north latitude) cannot be copied and imitated. Its rigorous traditional production technology has been passed down, and its unique Its social value and humanistic value have never been surpassed.
Anything that is popular may be a good thing. The key is whether it is popular for three to five years, decades or hundreds of years. If it is popular for a thousand or two thousand years, it must be a good thing. In terms of tea tasting, there are only a handful of good teas that have been popular for a thousand or two thousand years. Traditional Tibetan tea is truly a good tea that is good for health and benefits. It is outstanding among all kinds of teas... Please remember to strive for excellence, choose the best from the best, and pay attention. [Pinzang Tea House], let’s enjoy the noble taste that has been popular for two thousand years, and experience more traditional wisdom tea ceremony... If you have taste, come and drink.
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To learn more about "traditional high-quality Tibetan tea", please pay attention to the related content of [ Pinzang Tea House ] (same number on Douyin). Welcome to leave a message for further communication.
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