Jasmine Tibetan Tea originates from Ya'an, Sichuan – known as the "Hometown of Tibetan Tea" in China. Ya'an is the production base of border-sale tea in southwestern China. For over 1,300 years, the Tibetan tea produced here has been a staple beverage for the Tibetan people, earning the title "tea of the people". As a Tibetan proverb puts it: "Rather than go three days without food, one should not go a single day without tea". Tibetan tea is a post-fermented dark tea . It is made from the tender leaves of the small-leaf tea variety , grown at altitudes of 800–1,200 meters. The tea undergoes over thirty traditional processes – including fixing, rolling, pile-fermentation, and drying. The traditional craftsmanship of Tibetan tea production has been recognized as a national-level intangible cultural heritage. Jasmine Tibetan Tea builds upon this ancient tradition by incorporating the scenting process of jasmine flowers.