Kang砖 Tea

Kang砖 tea, also known as Kang砖 Tibetan tea, is produced in areas such as Ya’an, Yibin, Jiangjin, and Wanxian in Sichuan, and belongs to the dark tea (heicha) category. Much like Yunnan Pu-erh tea, it shares the characteristic of improving in quality as it ages. In earlier years, it was primarily exported to Tibet and Qinghai, centered around Kangding and Lhasa.

Ya’an, Yibin, Jiangjin, Wanxian, and other regions in Sichuan have been renowned tea towns since ancient times. Thanks to the mild and humid climate, the tea quality is exceptionally high. Because these areas are geographically close to Tibet and Qinghai, much of the tea was transported to western Sichuan and Tibet to be crafted into Tibetan tea for daily consumption. As a result, Kang砖 tea is predominantly pressed into brick shapes, measuring about 17 cm long, 9 cm wide, and weighing approximately 500 g. Its defining characteristics include a brownish-dark brick color, a reddish-rich liquor, and a pure, mellow aroma. Its quality is second to none compared to Pu-erh tea.