Tibetan Tea

Explore our selection of Tibetan tea, including the highest quality brick tea, aged tea, and tea bags.

Tibetan tea is a distinct type of “Heicha” or dark tea. The tea is not produced in Tibet itself, but rather, the name comes from the fact that it was traditionally produced for export to Tibet. Once it lands in the mountainous region, the locals typically turn it into butter tea. They churn the tea along with yak butter and salt to create a thick, rich, savory drink packed with the calories needed to survive the harsh, high-altitude conditions. Most Tibetan tea originates in the Sichuan and Hunan Provinces of China. Known for its darker, heavier flavor compared to other Heicha types, it delivers a unique tea experience.

We source these teas from trusted vendors in Hunan and Sichuan, as well as collectors in Tibet. This ensures only the highest quality tea, with verifiable production methods and ages. Notably, our 1990 and 1970 aged selections come from Ya’an in Sichuan, a renowned border tea area.

Each selection offers rich, full-bodied flavors, achieved through an extended oxidation and fermentation process. Expect mild sweetness with robust wood notes, best known for aiding digestion and producing strong Cha Qi—a warming sensation within the body. Whether you want to enjoy the tea like the Tibetans do (don’t worry about the yak’s butter; cow’s butter works fine), or enjoy it on its own, Tibetan tea is a unique experience that deserves a place in any tea collection.