2017 Ya’an Tibetan Tea

$20.00

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Origin: Ya’an City, Sichuan Province

Variety: Local Variety

Harvest: Spring 2017

Oxidation: Oxidized

Caffeine: Low

Theanine: High

Catechin: Low 

Tasting Notes (10/20/2025)

Aroma: glutinous rice, bamboo leaf, jujube, fruity

Taste: thick, smooth, velvety, subtle, warmth, cooling, balanced, pleasant aftertaste

This Ya’an Tibetan Tea comes from the traditional Tibetan tea-producing region of Ya’an in western Sichuan. Through well-developed fermentation and time-honored craftsmanship, it reveals a deep, well-integrated flavor profile. The aroma combines gentle glutinous rice notes, bamboo leaf freshness, and a soft jujube sweetness, creating a clean and comforting fragrance.

The liquor is thick, smooth, and velvety, with a texture reminiscent of glutinous rice cake, followed by subtle black rice grain notes that add depth and warmth. The finish brings a light cooling sensation in the mouth, with a long-lasting, pleasant aftertaste. The tea delivers a strong yet balanced tea energy, leaving the body feeling warm, relaxed, and clear.

Traditionally enjoyed in Tibetan regions as a daily tea, Ya’an Tibetan Tea has long been valued for its ability to support digestion, especially after rich or oily meals. As a fully fermented dark tea, it is also commonly appreciated for helping regulate lipid metabolism and maintain healthy blood fat levels. With regular, gentle drinking, this tea offers both sensory depth and practical everyday benefits.

Easy Mug Brew

Use a tea-to-water ratio of 1:100. Put the leaves directly into a mug, add boiling water, and steep for 5 to 7 minutes. When about one-third of the tea remains, refill with boiling water to continue brewing.  

Traditional Gongfu Style

Pre-warm the gaiwan or Yixing teapot. Use a tea-to-water ratio of 1:25. Brew with water at 100°C (212°F). For the first two infusions, steep for about 10 seconds each. Gradually increase the steeping time with each additional infusion. Pour the tea liquor completely out after each brew. 

Thermal Steeping

Use a tea-to-water ratio of 1:200. Pour boiling water into a ceramic-lined insulated flask or teapot. Close the lid and let it steep for 1 to 2 hours before drinking. When about one-third of the tea remains, refill with boiling water to continue brewing and enjoying.