This technology is inherited from tribute tea made over 1000 years ago during Princess Wencheng period. This tea is made from fermented leaves picked before Tomb sweeping day (around Easter) during Spring from Mengding mountain. The whole process is handled by the tribute tea master. The color of the tea is a clear ruby red and the tea leaves after steeping look shiny. This tea is smooth like red tea and has the fragrance like premium Oolong tea. It can be kept for a long time without going bad. The smell is light and the mouth feeling is smooth. This is a sophisticated and tasty Tibetan Tea especially suitable for collecting and sharing with friends. It refreshes the body and mind.