Tibetan Kang Brick 1992 Sample

Traditional Tibetan hei cha (or black tea). Aged in Tibet for 10 years and then stored in Kunming.

The traditional recipe is to boil this tea with yak butter and salt. It can be enjoyed with regular butter or cream instead.

It also can be brewed in gongfu style but only the traditional way of preparation shows the full potential of this unusual tea.