Tibeti

Chinese fermented tea

Not to be confused with Tibetan.

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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

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1. ^ 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.+[zh]&rft.date=2022&rft.isbn=978-7-101-15538-9&rft.aulast=Wang&rft.aufirst=Chuan+王川&rft_id=https://books.google.com/books?id=UtBqEAAAQBAJ&pg;=PT161&rfr_id=info:sid/en.wikipedia.org:Tibeti" class="Z3988">
2. ^ 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.
3. ^ 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.

## Further reading

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* 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 (inactive 23 December 2024). Archived from the original (PDF) on 2022-07-30. Retrieved 2022-07-30.`{{cite news}}`: CS1 maint: DOI inactive as of December 2024 (link)
* 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 2022-07-30.131-136&rft.date=2016&rft_id=info:doi/10.13386/j.issn1002-0306.2016.22.018&rft.aulast=Hu&rft.aufirst=Yan&rft_id=http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2016.22.018&rfr_id=info:sid/en.wikipedia.org:Tibeti" class="Z3988">
* 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 2022-07-30.1720-1729&rft.date=2021&rft_id=info:doi/10.3969/j.issn.1004-1524.2021.09.16&rft.aulast=Jia&rft.aufirst=Yangyang&rft.au=Nie,+Zongning&rft.au=Luo,+Xinyu&rft.au=Yang,+Kaihui&rft.au=He,+Chunlei&rft_id=http://www.zjnyxb.cn/CN/abstract/abstract4210.shtml&rfr_id=info:sid/en.wikipedia.org:Tibeti" class="Z3988">
* 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.

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Tea (Camellia sinensis)

* History

Common
varieties|

| Black tea|

* Assam
* Bohea
* Ceylon
* Congou
* Darjeeling
* Dianhong
* Golden Monkey
* Jin Jun Mei
* Kangra
* Keemun
* Nilgiri
* Sikkim
* Tibeti
* Rize
* Yingdehong

|

Oolong tea|

* Bai Jiguan
* Ban Tian Yao
* Baozhong
* Bu Zhi Chun
* Da Hong Pao
* Dong ding
* Dongfang meiren
* Fo Shou
* Gaoshan
* Huangjin Gui
* Huang Meigui
* Jin Xuan
* Qilan
* Rougui
* Ruan zhi
* Shui Jin Gui
* Shui Xian
* Tieluohan
* Tieguanyin

Green tea|

* Anji bai cha
* Aracha
* Baimao Hou
* Bancha
* Biluochun
* Chun Mee
* Dafang
* Genmaicha
* Lu'an Melon Seed
* Gunpowder
* Gyokuro
* Hōjicha
* Taiping houkui
* Huangshan Maofeng
* Hyson
* Kabusecha
* Kamairicha
* Konacha
* Kukicha
* Longjing
* Matcha
* Maojian
* Mecha
* Mengding Ganlu
* Sencha
* Shincha
* Tamaryokucha

White tea|

* Bai Mudan
* Baihao Yinzhen
* Shoumei

Yellow tea|

* Junshan Yinzhen
* Huoshan Huangya

Fermented tea|

* Pu-erh
* Doncha
* Lahpet
* Kombucha

Blended or
flavoured teas|

* Earl Grey (Lady Grey)
* Breakfast tea (English, Irish)
* Jasmine tea
* Lapsang souchong
* Masala chai
* Maghrebi mint tea
* Prince of Wales
* Russian Caravan
* Strobilanthes tonkinensis

General|

* Australian
* Arabic
* British
* Ceylon
* Chinese
* Korean
* Nepali
* New Zealand
* Taiwanese
* Turkish
* Vietnamese

Culture|

| Customs|

* Afternoon/High tea/Evening meal
* Tea party
* Tasseography
* East Asian tea ceremony
* Chinese
* Yum cha
* Japanese
* Korean
* Taiwanese
* Ryukyuan

|

Areas|

* Tea garden
* Teahouse or tearoom
* Cha chaan teng
* Chashitsu
* Mizuya
* Sukiya-zukuri
* Roji

By country|

* American
* Argentine
* Azerbaijani
* Brazilian
* Chinese
* Dominican
* Hong Kong
* Indian
* Japanese
* Mexican
* Pakistani
* Russian
* Senegalese
* Taiwanese

History|

* China
* India
* Japan

Production and
distribution|

* Leaf grading
* Processing
* Decaffeination
* Tasting
* Cultivation
* Diseases
* Companies
* Consumption by country
* Auctions
* London
* Chittagong
* Guwahati

| By country|

* Bangladesh
* Indonesia
* Kenya
* Rwanda
* Sri Lanka
* United States

|

Preparation|

* Flowering teas
* Infusion
* Compressed tea
* Decoction
* ISO procedure
* Steeping
* Tea bag
* Tea lady

Health|

* Health effects
* Phenolic content
* Compounds
* Caffeine
* Theanine
* Flavan-3-ol
* Catechin
* Epigallocatechin gallate
* Theaflavin

Tea-based
drinks|

* Bubble tea
* Builder's tea
* Burmese milk tea
* Butter tea
* Chifir
* Doodh pati chai
* Hong Kong–style milk tea
* Iced tea
* Arnold Palmer
* Jagertee
* Kahwah
* Lei cha
* Milk tea
* Noon chai
* Seven-color tea
* Shahi haleeb
* Suutei tsai
* Sweet tea
* Teh tarik
* Thai tea
* Yuenyeung

See also|

* Teaware
* Chest
* Caddy
* Chawan
* Infuser
* Strainer
* Teacup
* Teapot
* Gaiwan
* Tea set
* Literature
* Tea classics
* Coffee
* List of Chinese teas
* Teas of related species
* Camellia japonica
* Camellia sasanqua
* Camellia taliensis
* Tea research
* Lipton Institute of Tea
* Tea Research and Extension Station

| Herbal tea|

* Cannabis tea
* Chamomile
* Dried lime
* Ginger
* Guayusa
* Koththamalli
* Kuding
* Mate
* Rooibos

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