Kang Zhuan is originated from Sichuan. A kind of post-fermented tea mainly exported to the Kang Ding city of Tibet and it is so named Kang Zhuan ( tea brick for Kang Ding) . Tea is a main source of mineral as Tibet is a land locked country. This is essential for pilgrims to Macca . To make it easy for the long journey, tea is pressed into the smallest volume for room saving . This type of pressed tea is also known as Tibetan Style Tea. Sichuan , Yunnan and Guizhou produce this type of dark tea in Tibetan Style.
Kang Zhuan is very spicy with reminiscent of gooseberry.Very long finish , good fine tannins and moisturising. The abundant " Qi " that offers minerals and energy is essential to the pilgrims.