Product Overview
Qing Zhuan Cha, or Green Brick Tea, is a traditional type of dark tea (heicha) originating from Chibi City, Hubei Province, China. Despite the name “green,” it is not green tea—the term “qing” refers to the dark, bluish-green tone of the compressed brick before aging. This tea has been produced for hundreds of years and was an essential part of the ancient Tea-Horse Road trade, especially valued in regions like Tibet, Mongolia, and Russia.
Known for its dense brick form and long aging potential, Qing Zhuan Cha undergoes a complex post-fermentation process. This gives the tea a mellow, earthy flavor with deep red liquor, smooth mouthfeel, and subtle notes of wood, dried fruit, or aged herbs. Its durability and digestive benefits made it especially popular among nomadic communities with meat-rich diets.
Brewing Guide: To enjoy Qing Zhuan Cha, follow these steps:
Break off a small piece of the tea brick (about 5–8 grams for a pot or gaiwan).
Rinse the tea once with boiling water to awaken the leaves and remove impurities.
Steep the tea with boiling water (100°C / 212°F) for 3–5 minutes. For stronger flavor, you may increase the steeping time or boil the tea directly in a pot.
Multiple infusions are recommended—Qing Zhuan Cha is known for lasting through many brews.
In traditional Tibetan and Mongolian styles, it can also be boiled with milk, butter, and salt to make a nourishing milk tea.
