Tibetan Zang Cha Brick 1992 No.910

We are excited to introduce our most intriguing Tibetan brick tea, which comes from Sichuan Province. Tibetan dark tea belongs to the hei cha (黑茶) category, a group of teas that undergo a special post-fermentation process. This unique fermentation method gives the tea its characteristic dark, earthy flavor. The fermentation process can last for months, or even years, before the tea is pressed into traditional forms, such as bricks or cakes. After being pressed, the tea continues to age, enhancing its complexity and richness.

After tasting different samples, we selected this exceptional tea. We were searching for harmony, depth, and complexity. We found it. While the raw material for Tibetan teas is simpler compared to other tea types—larger leaves, many stems—a well-prepared and aged tea can offer a truly remarkable experience. This tea was made near Yaan and aged in Tibet for 30 years at over 3000 meters above sea level.

Steamed Aroma: clay-like, leathery, sweet notes, antique fine wood furniture, with a subtle smokiness. The long-steeped leaves emit deep, earthy, and powerful aromas, while a gentle floral note appears in the background.

The taste palate is jujube-like, earthy. It features liquorice, tobacco, and a hint of dried fruits—blackberry cherry and smoked plum. The tobacco notes are complemented by a mild smokiness. The complexity of the tea increases as we steep it multiple times, revealing new layers.

Our limbs become heavier, but we stand firm. The tea grounds us, bringing extraordinary alertness, warming us, and calming our nerves. The tea harmonizes, with its effects physically perceptible—mild warmth spreads through the whole body, while also ensuring mental clarity. The impact is balanced and energizing.

Quantity: 6-7 grams per 150 ml of water
Water temperature: 95ºC. Preferably fresh spring water, mineral water, or filtered water
Brewing time: 15-20-30 seconds… depending on preference
Infusions: 5-6

Tibetan dark teas can also be traditionally boiled. After the first 2-3 infusions, we can boil the tea leaves for a few minutes to achieve the deeper, more intense flavor preferred by Tibetans.

Boiling method:

Quantity: 12 grams per 800-850 ml of water
Water temperature: 95ºC. Preferably fresh spring water, mineral water, or filtered water
Brewing time: 10-20 minutes, depending on taste
Infusions: 2-3