Tibetan Dark Tea (Hei Cha/Zang Cha)

Tibetan Dark Tea (Hei Cha/Zang Cha) 2019

Tibetan Dark Tea is a storied, historic tea, steeped in the traditions of the Himalayas and the Tibetan Plateau. Known in China as Hei Cha (dark tea), this variety has been treasured across centuries for its warming, sustaining, and robust character, ideal for high-altitude climates and hearty meals. 

Grown in the fertile, mist-covered hills around Ya’an and processed through a careful regimen of withering, microbial fermentation, pressing, and ageing, this tea develops a deep, dense character, earthy and woody, yet rich with sweet, nutty, and dried-fruit notes.

Traditionally compressed into bricks or cakes, such tea was historically transported by caravan over the ancient Tea–Horse Road into Tibet, Nepal, and Central Asia, where it became a daily lifeline. 

When brewed, Tibetan Dark Tea yields a deep, dark-amber liquor with a full-bodied, rounded mouthfeel, a warming undercurrent, and a characteristic aroma of earth, wood, aged leaves, and subtle dried fruit or date, making it ideal for both everyday drinking and post-meal digestion support.

Origin: Ya’an region, Sichuan Province (traditional supply region for Tibetan tea)
Tea Type: Dark Tea (Hei Cha/Zang Cha), fully fermented and post-fermented
Form: Compressed Brick
Heritage: Millennium-old Tibetan tea tradition, once carried along the historic Tea–Horse Road

Tasting Notes

Health & Functional Benefits (traditional & modern perspective)

• Digestive Support & Fat Metabolism: As a post-fermented dark tea, Tibetan Tea helps digestion and may aid in fat metabolism, valuable especially after heavy meals. 

• Warming & Energy-Sustaining: Historically used on the cold Tibetan plateau to provide warmth, hydration, and steady energy in high-altitude conditions.

• Gut-Friendly & Natural Probiotic-Like Benefits: The microbial fermentation process can encourage beneficial compounds for digestion and gut health.

• Long Shelf-Life & Ageing Potential: Dark teas like this can age gracefully, softening over time while gaining complexity, similar to fine wines.

Brewing Guide

Recommended for a rich, traditional brew:

• Tea-to-water ratio: 5–7 g per 200–250 ml

• Water temperature: 95–100 °C (203–212 °F)

• First infusion: 3–5 minutes for full flavour

• Subsequent steeps: 4–6 minutes; tea often withstands multiple infusions with evolving depth

Traditional style: Some prefer to boil the tea in a pot (especially for butter tea), then add butter and salt, a classic Tibetan method that yields a warming, hearty brew.

Why You’ll Love It

• Authentic Tibetan-style Dark Tea with centuries-old heritage
• Rich, deep flavour with earthy-woody body and comforting warmth
• Highly versatile, drink plain, or prepare as traditional butter tea
• Suitable for daily drinking, hearty meals, travel, or cold weather comfort
• Long-lasting and can age gracefully under proper storage

Storage Recommendations

Store in a cool, dry place, away from strong odours and moisture. Because dark tea is fermented and aged, it improves with time; a well-stored brick can deepen in flavour and smoothness over the years.