Yulong Snow Mountain Snow Tea is a specialty of Yulong County in Lijiang City, Yunnan Province. The snow tea is as white as snow and, after processing, resembles tea leaves in appearance. It grows only on high-altitude snow mountains, which is why it is called "snow tea." This mountain delicacy from Yulong Snow Mountain is a lichen belonging to the genus Thamnolia of the family Icmadophilaceae. Snow tea has a delicate fragrance and can be brewed alone or mixed with various types of tea.
Lijiang Butter Tea Lijiang butter tea has a rich flavor. First-timers are advised to try the sweet version—typically, only Tibetan people are accustomed to the salty kind. Drinking half a pot before visiting Jade Dragon Snow Mountain can help maintain your energy, but since it's heaty and may cause internal heat, avoid drinking too much.
Originating from Yulong Snow Mountain, the delicacy known as snow tea is a lichen plant belonging to the Thamnoliaceae family. Snow tea is as white as snow and, after processing, resembles tea leaves. It grows only on high-altitude snow mountains, hence the name “snow tea.” With a delicate fragrance, it can be brewed alone or together with various types of tea, chrysanthemum, licorice, and other ingredients. Grown in the shady, moist rocks and moss near the snow line at an altitude of 4,000–4,200 meters on Yulong Snow Mountain.
A saying widely circulated in northwestern Yunnan goes: “Lijiang cakes, Heqing wine, and Yongsheng oil tea in every home.” Yongsheng oil tea is a distinctive and well-known tea beverage originating from Yongsheng County in Yunnan Province. It not only serves the usual purpose of quenching thirst and complementing meals like regular tea, but also has the wonderful effects of refreshing the mind and invigorating energy. Moreover, because its ingredients are simple and preparation is convenient, it has become a popular drink “found in every household.”
Ebony Spring Green Tea is a tea produced by the Yongxing Lisu Township Tea Factory in Huaping County. It is meticulously crafted from large-leaf tea variety grown along the Wumu River in the high-altitude misty mountains. Sampling and analysis conducted by Yunnan Province’s tea research department revealed the following component levels: moisture 5.87%, water extract 44.42%, catechins 133.21mg%, tea polyphenols 32.01%, amino acids 3052.96mg%, and caffeine 4.01%. Its amino acid content is higher than that of similar products. The Wumu River area in Huaping is situated at a high elevation, featuring a warm and moist climate, where “the morning and evening mist blankets the ground on sunny days, while cloudy or rainy days shroud the hills in persistent clouds.” Coupled with fertile soil rich in organic matter, the environment is exceptionally conducive to tea plant growth and enhances the content of various effective components in the tea leaves. As a result, the tea boasts superior quality. “Ebony Spring” tea is characterized by its vibrant green color, robust and tightly rolled leaves, sweet aftertaste, and a long-lasting flavor that lingers after drinking. It has been awarded the Provincial Silver Leaf Prize (Lijiang).
Lijiang Snow Tea is cool in nature and sweet in taste, rich in snow tea acid, scale acid, oncinic acid, D-arabitol, mannitol, amino acids, various vitamins, and trace elements. It has been tested by pharmaceutical authorities and is confirmed to be a safe beverage with no toxic side effects. It offers medicinal benefits such as promoting saliva production to quench thirst, clearing heat and detoxifying, calming the liver and reducing internal heat, nourishing yin and moistening the lungs, as well as lowering blood lipids and blood pressure. It can also be...
Sacred Tea of Everest is produced at the Yigong Tea Plantation in Chayu Township, Zayü County, Tibet. It is categorized into Supreme Grade, Special Grade, and Selected First and Second Grades. This is a renowned Mao Feng-type green tea. Quality characteristics: The dry leaves are tightly rolled with fine tips, covered in white pekoe, deep green and glossy in color; the aroma is high and long-lasting; the liquor is bright yellow-green; the taste is mellow with a sweet aftertaste; the leaf base is tender and even, showcasing the naturally superior quality of highland tea.
Polygonatum (scientific name: Polygonatum sibiricum), also known as: King Solomon's Seal, Chicken Head Polygonatum, Yellow Chicken Vegetable, Pen Tube Vegetable, Claw Ginseng, Tiger Ginger, Chicken Claw Root. It is a plant of the Polygonatum genus, with horizontally creeping, cylindrical rhizomes and swollen nodules. The leaves are whorled and sessile. As a medicinal plant, it has the effects of strengthening the spleen and nourishing the lungs while promoting fluid production.
Sweet tea is made by brewing black tea, then adding milk and white sugar to create a sweet and delicious drink that's also nutritious. The preparation method in the Yadong area is especially refined, offering a unique flavor. (Lhasa)…
"Qiangmudu" tea is made by first placing a small amount of tsampa (roasted barley flour), dried cheese powder, and butter in a bowl, then pouring tea over it. After drinking the tea, stir the remaining tsampa with a spoon and eat it. (Lhasa)…
Wild-grown on the snow-covered plateau of the Qinghai-Tibet Plateau at altitudes above 4,000 meters. It helps clear heat and reduce inflammation, promote saliva production and relieve thirst, soothe the liver and reduce internal heat, as well as lower blood lipids and aid in weight loss. Used for treating pharyngitis, cough due to lung heat, heatstroke, high blood pressure, neurasthenia, and acne. Regular consumption may help prevent digestive tract cancers. Usage: 1 to 3 grams each time, steeped in boiling water.
Tea is deeply loved by the Tibetan people, earning them the reputation of being a "nation that loves drinking tea." Just as fish cannot live without water, Tibetans cannot live without tea — a true reflection of the inseparable bond between the Tibetan people and tea, and a testament to the special place tea holds in their lives. In Tibet, tea is processed into many different varieties, the most common being butter tea, sweet tea, and plain tea. On the Roof of the World, whether you’re starving or exhausted, a bowl of butter tea will instantly invigorate you, filling you with energy and vitality. Especially during the fierce winter storms when the wind howls and water turns to ice, just a few cups of butter tea can make you feel warm all over, helping you endure even the coldest days. Some even say that when you're feeling unwell or bedridden, a bowl of strong tea can detoxify, cure illness, and ward off evil. When ascending to the plateau from lower altitudes, the razor-sharp winds often leave your skin cracked and chapped, and severe altitude sickness may bring dizziness, shortness of breath, palpitations, and nausea. In such situations, fellow Tibetans will advise you to drink a few cups of butter tea — gradually, all discomfort will fade away. This is the magic of butter tea.
Since ancient times, the rural areas of Chenggu County have had the custom of growing and drinking tea, as well as the tradition of serving tea first when receiving guests. There is also a tradition of using tea-based snacks for nourishment, health care, and entertaining relatives and friends. These aromatic tea snacks, beloved in the countryside, mainly include the following: “Dingguan Tea.” Popular in the mountainous southern region of the county, particularly around Erlizhen Town.
“After the Qin people conquered Shu, tea drinking began.” When Sichuan tea was introduced to Shaanxi, Qiangzhou (present-day Ningqiang County) was the first stop. As early as the Tang Dynasty, Lu Yu, the Sage of Tea, recorded in his *Classic of Tea*: “Tea trees grow in the valleys of Baocheng and Jinniu (present-day Ningqiang), both counties of Liangzhou (now Hanzhong).” This shows that Ningqiang County had a tea-growing tradition during the Tang Dynasty.
Green Bamboo Needle Tea Green Bamboo Needle Tea is produced in Ningqiang County, at the source of the Han River. It is made from tender buds picked around the Qingming Festival. The buds and leaves must be tightly wrapped, with consistent lengths, and diseased, insect-damaged, or purple buds are not used. Through processes such as fixation, shaping, styling, drying, and sorting, it is refined into a high-end premium tea. The brewing method for this tea is also quite particular. Take one gram...
Wuhou Spring Tea is a specialty of Mian County in Hanzhong City, Shaanxi Province. It features green color, high aroma, mellow taste, intact buds and leaves, and is purely green, pollution-free, all-natural, and rich in zinc and selenium. It has won multiple gold awards at international and domestic tea expos. Shaanxi Dingjunshan Green Tea Co., Ltd. is a subsidiary of Shaanxi Jianxing Agricultural Technology (Group) Co., Ltd.
Lueyang Ganguan Tea is a traditional tea snack from Lueyang County, Hanzhong City, Shaanxi Province, rich in ethnic and regional characteristics. There are various types, including water-brewed tea, oil-fried tea, and flour-based ganguan tea, among which flour ganguan tea is the most famous. As the local saying goes: "The rustic flavor of ganguan tea is never absent in Lueyang’s towns and villages; early in the morning the kettle is hung, fire built from twigs and roots; pour half a pot of water and add tea leaves, mix flour with oil, then add fennel, patchouli, and ginger; simmer while adjusting oil, salt, and tea; serve each bowl with seasonings—preserved meat, walnuts, and egg drop; toast flatbread until crisp and fragrant, filling the belly, warming the heart, and lifting the spirit." In ancient times, Lueyang was the eastern territory of the Baima Di people, where locals mainly consumed beef and mutton and often led a nomadic life. The portable ganguan pot made it convenient to brew tea anytime to quench thirst and relieve hunger, with the added benefits of being easy to digest and staving off hunger, hence its popularity. Today, it is typically made by cooking white flour mixed with patchouli, fennel, onions, tea leaves, ginger, and more in a ganguan pot with water until fluid, then pouring it into a bowl and topping it with walnuts, eggs, diced meat, and tofu, served with crispy flatbread slices. Its delicious and refreshing taste lingers long, with the added benefits of invigorating the spleen, stimulating appetite, and clearing the mind.
As the leading agricultural industry in Zhenba County and a key sector within the county's poverty alleviation "4+X" industrial development strategy, the tea industry covers a total of 131,500 mu of tea plantations, with an annual output of over 4,800 tons of tea and a production value of nearly 590 million yuan. As a major focus in the county’s poverty alleviation efforts, the tea industry has not only become a prominent agricultural advantage in our region,
Introduction to Guanyin Tea: Guanyin is also one of the main tea-producing areas in Zhenba. The unique combination of temperature, air pressure, and geographical environment, along with its entirely natural, green, organic, and pollution-free ecosystem, acidic soil rich in zinc and selenium, and high content of organic matter, provides exceptionally favorable conditions for the growth of Yunshan Snow Sprout tea. The tea produced here is naturally...
Introduction to Liujian Brand Eucommia Ulmoides Instant Tea Eucommia ulmoides is a relic plant bestowed by the Quaternary glaciers on the southern slopes of the Qinling Mountains. It is a deciduous tree with long elliptical leaves and greenish-white flowers. It is not only a valuable traditional Chinese medicinal herb but also an excellent health product. Lueyang is the native habitat of Eucommia ulmoides. According to the Ming Dynasty's "Compendium of Materia Medica," Eucommia is sweet, slightly pungent, and warm in nature, with nourishing properties...