2002 Tibetan Kang Zhuan 650g

Recommended Preparation: approximately 10 g of tea per 1 liter of water, simmer for 10–15 minutes, let steep for 2–3 hours or overnight, strain, then reheat and drink. Alternatively, leave the tea in the vessel and continue to simmer/add water as needed and drink throughout the day.

Hei Cha 黑茶: literally “black tea,” technically any post-fermented tea, including dark (shu) Pu-erh and teas from Hunan, Sichuan, Guangxi, and other regions; does not include green (sheng) Pu-erh.

Ya An 雅安: a central Sichuan prefecture and factory producing dark tea; historically, an eastern term referring to a section of the Tea Horse Road (Cha Ma Gu Dao) between Sichuan and Tibet.

Kang Zhuan 康砖: a compressed brick of dark/black tea originating from Sichuan or Guizhou, literally “peace brick.”