2018 Aged Sichuan Ya'an Blended Jasmine Zang Tea Supreme Grade Mengding High Mountain Flower Scented Detox Dark Tea

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.

About this blended jasmine Zangcha Zang tea

Complex Craftsmanship, Rich Aroma: Jasmine Zang Tea originates from Ya'an and is produced through a combination of traditional ancient methods and modern techniques—a labor-intensive process involving complex steps. 

The tea undergoes five major stages—blending, conditioning, adjusting, shaping, and aging—comprising thirty-two distinct processing steps. Over a period of approximately six months, it is fermented and compressed into its final form, ultimately characterized by four key attributes: a rich red liquor, full-bodied intensity, a mellow flavor, and the distinctive qualities of aged tea.

The tea undergoes five major stages—blending, conditioning, adjusting, shaping, and aging—comprising thirty-two distinct processing steps. Over a period of approximately six months, it is fermented and compressed into its final form, ultimately characterized by four key attributes: a rich red liquor, full-bodied intensity, a mellow flavor, and the distinctive qualities of aged tea.

It is crafted using premium-grade Zang (Tibetan-style) loose tea leaves from 2018, which are then scented with jasmine blossoms in 2026. Fresh jasmine blossoms serve as the "wet" component, while the tea base acts as the "dry" component. When the two are mixed, moisture from the fresh flowers transfers into the dry tea base, carrying the flowers' aromatic compounds and essential oils into the tea.

Dry tea appearance: oily, brown and dark, tight. You can smell the fragrance of flowers without seeing the flowers themselves.

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

Production time: 2018

Origin: Ya'an, Sichuan Province, China 

Flavor features: The tea tastes full-bodied and soft on the palate, with distinct notes of glutinous rice and jasmine—rich yet fragrant. It is neither astringent nor bitter, offering a sweet, smooth quality reminiscent of rice soup, with a silky, mellow sweetness.

Brewing suggestions:

Gongfucha brewing method:

Tea to water ratio 1:20
Water temperature: above  95℃/203℉                                                                      Steeping time: (rinse/moist the tea for 15s before the first infusion) 10-20s

Thermos brewing: 1/200, 2h

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

P.S Please provide your phone number when placing an order. This is very important when shipping the package. I appreciate any help you can provide.