Tibetan tea pressed in a round shape

The spirit of the old Chinese tea masters seems to live on in the traditionally pressed Tibetan tea. When pressed, the Tibetan tea largely corresponds to the traditional model of the so unique black tea. Its production, passed on from generation to generation for almost fourteen centuries, promises you the most wholesome tea enjoyment throughout the day. Take your time and get to know this characterful, mild and fine tea. He will inspire you. Pressed Tibetan tea makes history. The Tibetan tea in the pressed form today corresponds most closely to the processing of the traditional tea classic with its more than 1000-year history. Originally, the pressing of green tea leaves from Sichuan into bricks, cuboids, blocks or balls served very pragmatic purposes: durability and easier transport. If you look at the carefully processed and individually portioned "Tibet-Tea-Taler" today, no one would have guessed how much effort was once associated with enjoying tea. Dense tea balls weighing up to 100 kg made their way thousands of kilometers to Tibet as trade and barter goods via mountain paths and “trails” that were hardly accessible. Later known as the “Tea Horse Road”, the “Way of Tea” established the famous and infamous “Tea Horse Road” that was to have a decisive impact on the economic development of the remote highlands in Central Asia. The Tibetans came into the possession of the "King of the East" by exchanging tea for the valuable Tibetan horses. That's what the black tea was called, whose uniqueness, quality and magic you can discover here in the Simalaja shop. Packing unit: 18 x 1 serving of black tea, pressed Serving size: 5 g / serving (Art. No. JMLJ-B1788) Special feature: portion packaging, up to 3 infusions possible Brewing time: 5 to 6 minutes / 0.8 l to 1.0 l pot