The tea is glossy black in its initial state. The infused tea has a ripe red wine color and develops a delicate taste with a slight tea leaf sweetness. It is produced from the more mature tea leaves and is therefore finer in taste.
 
 The loose tea is packed in 18 units of 3 grams each.
 
 Type of preparation:
 Pour boiled water over it and let it steep for about 5 minutes.
 or
 Bring the loose tea to a boil. This gives it a milder taste and aroma.
 The tea can be used 2-3 times.
 
 A Tibetan proverb says: "One day without Tibetan tea is bad, three days without Tibetan tea is painful."
 
 Real Tibet tea made from organic leaves, fully fermented (in approx. 32 steps).
 Tibet tea originated around 1300 years ago.
 The brewed Tibetan tea is wine-red and mild in taste.
 The tea develops a mild taste and a rich aroma.
 It supports digestion and stimulates the body to burn fat.
 Tibet tea, which contains tea polyphenols, helps the body metabolism and gives you more energy.
 Our Tibetan tea tastes good and creates physical well-being.
 The traditional production of Tibetan tea involves a multitude of manufacturing steps.
 It takes anywhere from six months to a year for production to be completed.