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Originally, Tibetan tea specifically meant for the daily consumption of the masses living in Tibetan areas, so it was called Bian cha (border tea ) in the past. In brief, the Ancient Tea Horse Road was named because people carried tea along the way. This is the origin of the name. In the beginning the Tibetan tea in Ya'an City was packaged in bamboo and shaped in long strips. The production of Tibetan tea is specifically divided into five major processes and ten steps.
