Aged Tibetan Tea

Aged Tibetan tea refers to specific dark tea “Heicha” types from the Sichuan Basin and Hunan Province. Producers compress these varieties into bricks and then store them in controlled, dry conditions for at least 7 years. In that time, the tea slowly matures. A combination of slow oxidation and microbial fermentation transforms the many flavor compounds. It turns the sharp into the sweet and the vegetal into the woody, while adding a great deal of complexity.

The flavors increase in complexity the longer that the tea ages. Popular Tibetan tea varieties are prized for their honeyed flavors, as well as their intense and rounded aromas.

In Tibet and across many parts of Asia, Tibetan tea is often consumed in the form of butter tea. Tibetans add yak butter, roasted barley flour, and salt to a strong tea liquor made from high-quality tea. It produces a rich, creamy drink. Many Tibetan customs revolve around the drinking of butter tea, and it’s often given as gifts during special occasions and celebrations, such as after the birth of a child. Tibetan tea can also be consumed just like any other tea, and is said to provide a number of health benefits.

Our selection features products produced in Sichuan or Hunan. These are stored on the Tibetan Plateau for decades before transport to our facilities in the USA. We ensure all products meet premium quality standards and remain in dry storage.

Popular selections include 1970s and 1990s Fuzhuan Heicha from Tibet.