Sichuan & Tibet

Compressed dark teas produced specifically for Tibetan plateau and Mongolian markets, shaped by the Tea Horse Road trade that made them a historical staple. Zang Cha and Kang Zhuan are fermented and pressed into dense bricks designed for long transport and preparation as butter tea (Po Cha). The character is robust, earthy, and built for a fat and salt preparation context rather than solo brewing; these are the most utilitarian and historically specific teas in the dark category.