Organic Tibetan Snowy Plateau Himalayas Holy Green Tea 50g

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US $19.99
Calculated at Checkout
Net Weight:
50g (1.76 oz)

Product Overview

These teas are grown at the Yigong Tea Plantation in Linzhi Prefecture, Tibet, at an altitude of over 12,000 feet, at the base of huge mountain peaks with crystal clear run-off and perfect mist and cloud conditions for tea growing. Nearly half of Linzhi is covered by natural forests. The rest is mountain ranges, interrupted by beautiful valleys with rushing rivers. The Yigong Tea Plantation was built in 1960. It has a lot of precipitation, strong ultraviolet rays, small annual temperature differences, large daily temperature differences, long growth cycles of tea, and strong freshness.

Tea is also produced in Tibet, which sounds a little weird. How can it be possible to produce green tea in the cold and dry climate in the north? However, on the banks of the beautiful Yigong Lake in Tibet, the Everest Holy Tea is produced, which is a famous green tea type of fried Qingmaofeng. The Mount Everest tea is irrigated by the snow in the mountains to get the aura of the glaciers and snow fields. It is bathed by abundant sunlight, without pollution, and has unique quality. It can be said to be a boon of nature. Yigong, which means "beautiful place" in Tibetan, is the highest tea plantation in China and the only professional tea plantation on the Tibetan plateau. Yigong is close to Mount Everest and close to the Yarlung Zangbo River. Although it is located in an alpine area of more than 2,200 meters above sea level, it is picturesque and has a pleasant climate. It is a vast virgin forest, and the east is a lake with blue waves. The Tibetans praised Yigong as "Plateau Jiangnan".

These teas are organically grown and certified with the Green Foods mark at the Grade A level by the China Green Food Development Center in Beijing. The sale of this tea directly benefits the growers and manufacturers in Tibet. In Tibetan, the name of this tea is Jo Rii Lha Ja, Mt. Everest Holy Tea (i.e., Tea of the Gods).

Brewing Guide: We recommend using glass-based or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about 2 grams of tea leaves (1 teaspoon) for every 400 ml of water. Steep tea leaves in hot water 80°c (176°F) for 1 minute for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.

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  • 5

    Posted by Michael Kohlberger on 2020-10-22 21:08

    Didn't really know what to expect from Tibetan tea. Either way it surprised me in a very positive way. The tea is hard to compare with any Chinese or Japanese ones I've tried so far. Upon drinking, the taste goes in an herbal/floral direction, similar to some oolongs or a maofeng, with a hint of sweetness that is rarely found in other teas, and a small dash of bitter, just enough to give it a round profile. The depth of the taste is made up of a nutty note, with a very gentle vegetal tinge. Ever-so-slight buttery impressions complete the experience. I can definitely recommend this tea. It's expensive, but in my opinion it's really worth the price.