Tibetan Tea
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Tibetan Tea
Description:
Known in Chinese as Zhang Cha, Tibetan tea is a type of dark tea (hei cha) which is made of fermented, coarse tea leaves and twigs compressed into a brick. This ancient form of tea is an essential drink for Tibetans since it provides energy and nutrients that are missing in their diets. Historically, this tea was not only consumed as a beverage, but also as food and even as currency throughout Asia. It was greatly appreciated as merchandise, but also because of its powerful health benefits. This tea is energizing, cleansing and very warming, especially if prepared as Butter Tea (stewed tea leaves with salt and yak butter).

Origin:
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Instructions:
Although this tea is traditionally made into butter tea, it can also be enjoyed as one would puerh.

Basic preparation;
Before brewing, hot rinse this tea by pouring boiling water over the leaves and discarding the water. Use 2 teaspoons of tea (about a quarter sized piece) per 8-12 oz of water. Steep for 2 minutes with boiling water.

If you are interested in a lighter brew try using 1 teaspoon of tea.

If you are interested in a stronger brew try steeping for 3+ minutes.

This tea re-steeps excellently a second and third time. To reuse the same leaves, brew successive infusions, not letting the tea sit out for more than an hour. Infuse the tea in the same way as the first steeping, but increase the steep time by one minute for each infusion.
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