Jia'en Tea

Jia'en Tea

　　Jia'en Tea is a distinctive tea from Ganzi County and a rare type of clear tea seldom seen in other Tibetan areas. It is extremely common in both urban and rural parts of Ganzi.

　　Jia'en Tea is said to have originated in Tangmai Village, Sexidi Township, Ganzi County during the Republic of China period. Before liberation, due to transportation and economic challenges, many impoverished farmers gathered leaves from the wild “Ese” tree to make the tea. The production method involved: picking the leaves when the Ese tree began bearing fruit around July and August, then storing them in hemp sacks or carrying bags to ferment until the green leaves turned yellow. These were then rinsed clean in water and placed in a large pot with “bido” (a local type of natural alkali), mixed with water, and boiled until the water evaporated and the color turned black. The resulting tea was then dried and stored—only a small handful was needed each time tea was brewed. After liberation, most farmers switched to using golden-tip tea along with white alkali or baking soda as ingredients, following the same preparation method. The resulting Jia'en Tea not only had an attractive color but also aided digestion and lowered blood pressure. It was convenient to carry and could be directly steeped in boiling water for drinking.

　　Method for making Jia'en Butter Tea: First boil the tea in a teapot, then pour it into a tea churn. Add butter, salt, and a small amount of milk or powdered milk. Stir vigorously up and down with a stirring rod about forty or fifty times before serving. This tea is not only delicious and aromatic with a lingering aftertaste, but it also helps ward off the cold, staves off hunger, and invigorates the spirit.