1. How did Tibetan tea get its name?
Tibetan tea, produced in Ya'an, Sichuan, was originally called Nanlu Biancha (Southern Border Tea). It was introduced to Tibet by Princess Wencheng during the Tang Dynasty and has a history of over 1300 years. It is considered a vital tea for the Tibetan people, essential to their daily lives. Throughout history, Tibetan tea has been known by various names, including border trade tea, large tea, and black tea. In modern times, it is called Tibetan tea because its main consumption area is Tibet.
2. Why do Tibetan people consistently enjoy drinking Tibetan tea?
Because Tibetans generally live in areas above 3,500 meters above sea level, the high altitude means extreme cold and low oxygen levels. Their diet primarily consists of beef, lamb, barley, and cheese, lacking in vegetables and fruits. They need to drink Tibetan tea to regulate their digestive system, aid digestion, and obtain essential minerals and vitamins, effectively supplementing their vitamin intake.
3. Why is Tibetan tea considered the originator of dark tea?
Dark tea originated in Sichuan, and Sichuan dark tea originated in Ya'an. This is a well-established fact in the Chinese tea industry. The Chinese tea industry generally considers Tibetan tea to be the ancestor of dark tea, and Ya'an is considered the birthplace of Tibetan tea. In 2008, the Ministry of Culture announced that the traditional production techniques of Ya'an Tibetan tea were included in the national intangible cultural heritage list. On September 18, 2008, the China Tea Marketing Association awarded Ya'an the title of "Hometown of Tibetan Tea."
4. Why doesn't Tibetan tea affect sleep?
The substance in tea that affects human sleep is caffeine. Through deep fermentation, Tibetan tea converts most of the alkaloids (including caffeine) in the tea leaves into their oxidized forms: thearubigins, theaflavins, and theabrownins. Therefore, drinking Tibetan tea does not affect sleep for most people. Due to its unique processing method, the caffeine in Tibetan tea gradually decreases during the long fermentation process, while theanine, which has calming and neuroprotective effects, is preserved. Therefore, drinking Tibetan tea does not affect sleep quality; in fact, aged Tibetan tea, with its high theanine content, can even promote sleep.
5. Why can Tibetan tea help regulate the digestive system?
Tibetan tea is made from the red stems and green leaves of tea plants harvested in the same year. Because the raw materials have a long growth cycle, the tea contains abundant nutrients. It is then processed using core techniques such as pile fermentation. During the fermentation process, insoluble plant fibers are converted into soluble cellulose. Tibetan tea also contains a large number of digestive microorganisms that promote gastrointestinal function and break down fatty foods, thus helping to regulate the digestive system. Its beneficial effects on the gastrointestinal tract make it a healthy beverage suitable for people of all ages and body types.
6. What is the best way to drink Tibetan tea?
Tibetan tea can be consumed by steeping or boiling, and can be enjoyed plain or with added ingredients. Consumers can choose the most suitable method based on their personal tea-drinking habits, the environment, and even the type of tea ware used. The traditional method of boiling Tibetan tea is due to the high altitude of the plateau, where the boiling point of water is lower. Boiling allows the tea's components to dissolve more effectively. Boiled Tibetan tea has a richer, more vibrant color and a more substantial and textured flavor compared to steeped tea. While steeped Tibetan tea has a lingering sweetness, boiled Tibetan tea offers a sweet taste from the first sip, with the sweetness and aftertaste seamlessly integrated.
7. Who are the most suitable people to drink Tibetan tea?
The most distinctive characteristics of Tibetan tea among all types of tea are its ability to reduce fat and grease, regulate the digestive system, and aid digestion. Long-term consumption of Tibetan tea can lower blood lipids and blood sugar, promote weight loss, and improve digestive health. Furthermore, even large quantities of Tibetan tea do not cause chills, dryness, or intoxication. It is particularly suitable for people with high blood pressure, high cholesterol, obesity, poor digestive function, slow bowel movements, and constipation.
8. Why does Tibetan tea contain tea stems?
Because tea stems contain a large amount of plant fiber and polysaccharides, after fermentation, the insoluble plant fiber can be hydrolyzed into soluble cellulose, and the polysaccharides are an important nutrient source for microorganisms during the fermentation process of Tibetan tea. Chinese national standards have clear regulations regarding the stem content of dark tea; Tibetan tea must contain a certain amount of tea stems to meet the national product standards for Tibetan tea.
9. Why does Tibetan tea become better with age?
Tibetan tea truly improves with age. As a typical dark tea (post-fermented tea), it not only has no fixed shelf life, but its quality continues to improve over time under proper storage conditions. Tibetan tea undergoes a long period of fermentation during processing, but this is not the end of the process. After production, beneficial fungi such as *Aspergillus niger* and various enzymes within the tea remain active. During storage, these microorganisms continuously interact with oxygen and moisture in the air, undergoing slow oxidation and degradation, causing the chemical components of the tea to constantly transform. The high levels of polyphenols and catechins (the main source of astringency) in new tea gradually oxidize and polymerize over time, transforming into thearubigins and theaflavins. This makes the tea liquor, which is slightly rough and astringent when new, become more mellow, smooth, and sweet. The unique "red moss" raw material used in Tibetan tea is rich in cellulose, and after several years of aging, it produces a more stable woody or aged aroma, making the fragrance deep and long-lasting. Tibetan tea often uses mature leaves and red moss as raw materials, which contain richer and more stable minerals (such as phosphorus, potassium, and magnesium) and organic substances than young leaves. This "complete internal content" characteristic provides sufficient material for the transformation process that lasts for several years or even decades. As the aging time increases, Tibetan tea becomes richer in beneficial enzymes, B vitamins, and enzymes that break down glucose. In the Tibetan region, aged Tibetan tea is often used as a traditional remedy for regulating the digestive system, lowering lipids, and detoxifying the body.
10. What are the storage requirements for Tibetan tea?
Ventilation and drying: Humidity should be kept below 70%, and direct sunlight should be avoided.
Avoid odors: Tea easily absorbs odors, so it is strictly forbidden to store it with substances that have strong smells.
Moderate oxygen: Vacuum packaging is not recommended, as a small amount of oxygen is necessary for the continuous transformation of the tea leaves.
If stored improperly, leading to mold or a noticeable "musty" smell, the tea will not only fail to improve but will also become undrinkable.
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