Tibeti

Tibetan tea (Chinese: 藏茶) is a post-fermented tea that originated in Yaan. It has been long been traded as a tea brick between China and Tibet. The tea is packed in Kangting and shipped over the caravan routes by yak.^[1]

The writer Keith Souter called Tibeti "a famous Tibetan tea, which can be made into tea bricks".^[2] In 1842, Godfrey Vigne wrote of Tibeti, "When well made, it resembles chocolate in appearance, in consequence of the reddish tinge imparted to the tea by the presence of the soda, which prevents it also from cloying."^[3]

References

^ Wang, Chuan 王川 (2022). 川康近代社会略论稿 [A Brief Commentary on Chuankang's Modern Society] (in Chinese). Beijing: Beijing Book [zh]. ISBN 978-7-101-15538-9. Retrieved 2022-07-30 – via Google Books.
^ Souter, Keith (2013). The Tea Cyclopedia: A Celebration of the World's Favorite Drink. New York: Skyhorse Publishing. ISBN 978-1-62873-548-2. Retrieved 2022-07-30 – via Google Books.
^ Watt, George (1908). The Commercial Products of India: Being an Abridgement of "The Dictionary of the Economic Products of India.". London: John Murray. p. 23. Retrieved 2022-07-30 – via Google Books.

Bian, Jin-lin; Guo, Jin-long; Li, Pin-wu; Du, Xiao (2015). "Promoting Effect of Ya'an Tibetan Tea on Pepsin". Journal of Sichuan Agricultural University. Vol. 33, no. 3. Sichuan Agricultural University. doi:10.16036/j.issn.1000-2650.2015.03.007. Archived from the original on 2022-07-30. Retrieved 2022-07-30.
Gan, Tian; Deng, Yue; Nie, Yuanyang; Wen, Wentin; Li, Wanli; Ma, Fulin; Sun, Qun (January 2017). "雅安藏茶贮藏过程中滋味和风味成分的变化" [Changes of taste and flavor compounds in Ya'an Tibetan tea during storage] (PDF). China Measurement & Test (in Chinese). doi:10.11857/j.issn.1674-5124.2017.01.011. Archived from the original (PDF) on 2022-07-30. Retrieved 2022-07-30.
Hu, Yan (2016). "雅安藏茶不影响睡眠与咖啡碱含量的关系研究" [Study on relationship between Ya'an Tibetan tea does not affect people'sleep and the caffeine content]. Science and Technology of Food Industry (in Chinese). 22: 131–136. doi:10.13386/j.issn1002-0306.2016.22.018. Archived from the original on 2022-07-30. Retrieved 2022-07-30.
Jia, Yangyang; Nie, Zongning; Luo, Xinyu; Yang, Kaihui; He, Chunlei (2021). "外源酶辅助发酵加工藏茶的工艺研究" [Study on processing technology of exogenous polyphenol oxidase assisted fermentation of Tibetan tea]. Acta Agriculturae Zhejiangensis (in Chinese). 33 (9): 1720–1729. doi:10.3969/j.issn.1004-1524.2021.09.16. Archived from the original on 2022-07-30. Retrieved 2022-07-30.
Li, Jie; Wu, Jiale; Tan, Xiaoqin; Lin, Lilan; Guo, Chengyi; Xu, Jingyi; He, Chunlei (2017). "雅安藏茶茶多糖对60Co-γ射线辐照损伤小鼠抗氧化和造血功能的防护作用" [Protective Effects of Ya'an Tibetan Tea Polysaccharide on Mice Antioxidant Function and the Hematopoietic System induced by 60Co-γ Ray Radiation]. Journal of Nuclear Agricultural Sciences (in Chinese). 31 (8). doi:10.11869/j.issn.100-8551.2017.08.1509. Archived from the original on 2022-07-30. Retrieved 2022-07-30.
Wang, Ning; Zhang, Yujia; Lan, Chaohua; Li, Linman; Zhou, Xiaoli (December 2021). "不同等级藏茶抗氧化活性及抑菌能力对比研究" [Comparative Study on Antioxidant and Antibacterial Activity of Different Grades of Tibetan Tea] (PDF). Journal of Sichuan University of Science & Engineering (in Chinese). Vol. 34, no. 6. Sichuan University of Science and Engineering. doi:10.11863/j.suse.2021.06.06. Archived from the original (PDF) on 2022-07-30. Retrieved 2022-07-30.