Yigong Tea Plantation: From Leaf to Butter Tea

Better to go three days without food than one day without tea, is a common saying among locals here. For them, tea is more than just a beverage. It's a cultural pillar infused with survival wisdom. Yet just 60 years ago, tea was considered a luxury in Xizang. In the 1960s, there were a lot of small and medium-sized families in Xizang. They were the first generation to come to Xizang. Yigong Township is nestled in the Misty Mountains at an altitude of 2,200 meters. In Tibetan, Yigong means beautiful place. The Yigong Tea Plantation, Xizang's premier tea garden, was established here in 1963. Employee Cao Aiping's parents worked here when the plantation was first founded. You see, it's still quite soft. It's still quite moist. After 7-8 minutes, when you put your hand in, you'll feel a little prickly. When you prick your hand, it's almost done. During my 30-odd years at work, I've experienced six masters. I've been a tea master for 20 years. If you're not a master, you can't make tea. I can say I work 24 hours a day. I work 18 hours a day. Every time I go to work, my daughter says, Mom, you smell like work. I didn't know what work smelled like at first, but now I know it smells like tea. Sizang tea has its own characteristics. Its production process differs from that of its counterparts across China. Cao Aiping has mastered this art through decades of experience. With the tea she makes being very popular among customers, she knows it's important to pass on her skills. As the plantation flourishes and expands, the tea masters improve their skills. Equipment is also upgraded, but the high cost of machinery has become a growing concern. The Yigong tea plantation currently covers an area of around 356 hectares, producing over 100,000 kilograms of low-fluoride brick tea annually.