Tibetan Snow

Grown organically in one of the highest tea production areas in the world, this black tea is not just a product but a story of resilience, heritage, and the harmonious interplay of nature’s extremes. The tea thrives in conditions shaped by a convergence of Tibetan high-altitude freshness, glacial waters, and a long dormancy period that allows the leaves to absorb nutrients slowly, creating a rich and layered flavor profile. 

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€23.00

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Tea Character

Leaf Aroma

Leaf Aroma

dark molasses, dried apricot, winter forest

Cup Aroma

Cup Aroma

caramelized sugar, toasted grains, wild Tibetan honey

Flavor

Flavor

dark caramel, dried cherries, honey-drizzled nuts

Tea Story

High in the Himalayan foothills of Tibet, where tea cultivation is a rarity, Yigong Tibetan Snow stands as a testament to resilience and tradition. Yigong’s tea gardens are among the highest-altitude plantations in the world, shaped by the unforgiving yet life-giving forces of glacial runoff, intense UV exposure, and long, frost-laden winters. Tea trees here grow slowly, absorbing the purest mountain minerals and developing deep, concentrated flavors. This unique terroir, combined with centuries-old Tibetan tea traditions, results in a black tea unlike any other.

Historically, tea has been essential to Tibetan culture, carried over the Ancient Tea Horse Road, where it was compressed into bricks and exchanged for salt, wool, and horses. Yigong’s modern production, however, follows a whole-leaf black tea approach, carefully hand-plucked and oxidized at high altitude, creating a tea with natural sweetness and complex depth.

The resulting brew is smooth yet bold, unveiling layers of dark caramel, dried cherry, and cedar wood, softened by a hint of Tibetan wildflower honey. The infusion glows amber-gold, capturing the crisp purity of the mountain air. With each sip, Yigong Tibetan Snow carries the essence of its highland origins — strong, invigorating, and deeply rooted in a land where tea is more than a drink; it is a lifeline.

Tea Origin

Tea Region | Yigong, Tibet
Cultivar | 羊倌茶 (Yang Guan Cha)
Picking & processing | One bud, two leaves, slow oxidation due to high altitude, sun-withering, and traditional hand-rolling
Harvest | Early spring, 2024

How To Brew

Traditional Brew

Temperature
95°C
Weight
5g
Water
100ml
Time
20 sec · up to 8 steeps

Western Brew

Temperature
95°C
Weight
3g
Water
500ml
Time
3 min · up to 3 steeps