2013 Chinese Aged Sicuan Ya'an Dark Tea Zang Mengding High Mountain Tea Zang Cha Tibet TeaHeicha

Where is this Zang Tea from?

The raw tea material is from Ya'an, Sichuan, Mengding Mountain. Mengding is the birthplace of tea culture. Situated among the foothills of the Qionglai Mountains,
it is shrouded in mist and fog year-round, with abundant rainfall, fertile soil, and lush vegetation.

Crafted from select high-mountain tea leaves from Mount Mengding—harvested in 2013 at the "one bud, four-to-five leaves" stage—and pressed into brick form in 2016.

After 13 years of maturation, this process favors further transformation and lays a solid foundation for its flavor profile.

Dry tea appearance: The tea brick is flat and neatly shaped, dark brown, and moderately tight.

Tea soup: The tea liquor is bright red and clear, as translucent as amber, showcasing its purity.

Production time: 2013

Origin: Ya'an, Sichuan Province, China 

Flavor features: It has a rich and layered aroma, with mushroom, agarwood, woody, and fruity notes emerging in succession. A closer sniff reveals the warm and mellow fragrance that has been mellowed by time, and it is elegant and long-lasting. Smooth and sweet on the palate, with a mellow and long-lasting aftertaste, revealing the mellow and refined character that comes with aging.

Brewing suggestions:

Gongfucha brewing method:

Tea to water ratio 1:30
Water temperature: above  95℃/203℉                                                                      Steeping time: (rinse/moist the tea for 15s before the first infusion) 15-20s

Thermos brewing: 1/200, 2h

For brewing, use 3g of tea leaves. Alternatively, you can add milk to make milk tea.

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