A Brief History Of Ya'an Tibetan Tea

Dark tea originated in Sichuan Province, China. Ya'an  with its long history, is renowned for its dark tea, which has been popular in the Tibetan region since the Tang and Song dynasties.  Since ancient times, it has been closely linked to the daily lives of the Tibetan people and other ethnic groups in northwestern China, including the Mongol, Uyghur, Hui, and Qiang peoples. Ya'an dark tea has been known by various names throughout history, including black tea, dark tea, border tea, border trade tea, Southern Sichuan border tea, Southern Sichuan road border tea, large tea, and Ya tea.  These ethnic groups have a deep understanding and appreciation for tea, expressing sentiments such as, "We would rather go without food for three days than without tea for one day," and "Without tea for a day, we feel sluggish; without tea for three days, we fall ill."

According to the *Records of the Grand Historian* (Shiji), in 1066 BC, during the Zhou Dynasty's conquest of the Shang Dynasty, "eight tribes from the south (Sichuan) offered tea to King Wu." The *History of the Ming Dynasty* (Ming Shi) records that Emperor Taizu Zhu Yuanzhang "issued an edict to the people of the six prefectures of Tianquan, exempting them from corvée labor and ordering them to exclusively produce dark tea for exchange with horses." Dark tea refers to Tibetan tea or border tea, and Tianquan is now Tianquan County in Ya'an City. The *Appendix to the History of Tibetan Politics and Religion* states that "tea was introduced to Tibet by Princess Wencheng," referring to the Longtuan and Fengbing teas produced in Ya'an, which were offered to the imperial court and then taken to Tibet as gifts. Since then, Ya'an black tea has been continuously supplied to Tibet for over 1300 years. Since the Tang and Song dynasties, the imperial court implemented policies such as "tea-horse trade," "tea monopoly system," and "tea distribution system" to "govern the border regions with tea," leading to the rapid development of Ya'an dark tea. The *History of the Ming Dynasty* (Ming Shi) records that Emperor Taizu of the Song Dynasty "established tea-horse trading offices in Qin, Tao, He, and Ya prefectures, from Diaomen (present-day Tianquan), Li (present-day Hanyuan), and Ya (present-day Yucheng) to Duogan and U-Tsang (Kang and Tibetan prefectures), covering over 5,000 li of tea trading routes..." In the seventh year of Xining (1074 AD), a tea-horse trading office was established in Ya'an, located in present-day Xindian, Mingshan County. Its ruins are the only verifiable tea-horse trading office site in my country today.

Tea Horse Trade In Ancient Time

The Ya'an tea-making techniques were primarily passed down orally from generation to generation by traditional artisans and craftsmen in tea companies and factories, with written records only appearing in modern times. Before the Ming Dynasty, the production of Ya'an Tibetan tea was carried out by scattered processing units, with the imperial court centrally purchasing and managing the trade. The *Ya'an County Gazetteer* (Republican era edition) records that the earliest Tibetan tea processing enterprise was the "Yixing Tea Shop" established in the 25th year of Jiajing of the Ming Dynasty (1546), followed by "Tianxing," "Hengtai," and "Jucheng" tea shops. During the Qing Dynasty, private Tibetan tea trade was permitted, leading to an increase in private tea enterprises. By the end of the Qing Dynasty, there were more than 200 tea shops in Ya'an, Tianquan, Yingjing, Mingshan, and Qionglai counties. In the 32nd year of Guangxu (1907), to resist British aggression, boycott Indian tea entering Tibet, and revitalize the status of Ya'an border tea in the Tibetan region, Zhao Erfeng, the Minister of Border Affairs of Sichuan and Yunnan, and the Sichuan Provincial Bureau of Industry jointly organized tea merchants from Ya'an, Mingshan, Tianquan, Yingjing, and Qionglai counties to raise 335,000 taels of silver to establish the "Border Tea Co., Ltd." in Ya'an, a company jointly managed by the government and merchants. After the Xinhai Revolution, the company dissolved.

In the early years of the Republic of China, private tea shops recovered to more than 100.  However, due to warlord conflicts and heavy taxes, many Tibetan merchants fled with their funds, causing many tea shops to close. By 1935, only about 30 remained. In 1939, the Xikang Province was established, and the Nationalist government, in order to monopolize the border tea trade, prepared to establish the "China Tea Company Xikang Branch" in Ya'an. Subsequently, private tea shops took the lead in forming the "Kangzang Tea Co., Ltd.," which monopolized all tea permits, leading to the closure of tea shops in Mingshan and Qionglai counties, leaving only Ya'an and Tianquan tea shops to acquire raw materials and process finished tea.

In February 1950, Ya'an was liberated, and there were 48 tea shops, including 30 in Ya'an (now Yucheng), 10 in Tianquan, and 8 in Yingjing.

After the founding of PRC, bureaucratic capital was confiscated and converted into state-owned tea factories, including four state-owned tea factories: Caoba, Hebei, Wending Street, and Dabai Street. In 1953, through public-private joint ventures, the 48 original Tibetan tea processing factories were merged into three: the state-owned Ya'an Tea Factory, the state-owned Yingjing Tea Factory, and the state-owned Tianquan Tea Factory. The state-owned Mingshan Tea Factory was established in 1972, and the state-owned Ya'an City (now Yucheng District) Tea Factory was established in 1985.

In 2002, seven national ministries and commissions announced 25 designated production enterprises for border-area tea, six of which were in Ya'an, accounting for approximately one-quarter of the national total. These enterprises benefited from support policies for designated producers of special ethnic goods.

In 2005, Ya'an had 15 Tibetan tea production enterprises (including 6 state-designated enterprises). In 2006, in accordance with the State Council General Office's "Notice on Implementing the Food and Drug Safety Project" (Guo Ban Fa [2003] No. 65) and the implementation of the tea market access system, 10 enterprises had obtained QS certification.

In 2007, the city's total tea production reached 56,000 tons, of which nearly 30,000 tons were Tibetan tea, accounting for 80% of the province's border-area tea production and more than 40% of the national border-area tea production. Of this, 60% was sold to Tibet, approximately 9% to Qinghai and Gansu, approximately 20% to Ganzi and Aba, and approximately 12% for other domestic regions.

The series of new Tibetan tea products developed using traditional production principles not only inherits the unique taste, flavor, efficacy, and components of traditional Tibetan tea, but also better suits the lifestyle needs of modern urban dwellers in terms of variety, packaging, consumption methods, storage, and decoration. The production and sales strategy of "border-area tea for domestic consumption" and "Tibetan tea for shared enjoyment" has promoted the innovation of Tibetan tea products and the transformation of marketing concepts. Ya'an Tibetan tea products have been sold to domestic cities such as Beijing, Shanghai, Guangzhou, Chongqing, and Chengdu, as well as to countries such as Russia, South Korea, Japan, Mongolia, and Australia, and to Southeast Asia and the Taiwan and Hong Kong regions.

Ten Questions About Tibetan Tea(Ya'an Zang Cha)

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.