Low-fluorine Pu’er tea
The aroma of tea roasting over a fire pit, or a new spark created by pairing it with lemon — low-fluorine Pu’er tea takes on many different ways of being enjoyed, opening the door for more tea lovers to get closer to it.
In 2021, marking the 100th anniversary of the founding of the Communist Party of China and the 70th anniversary of the peaceful liberation of Tibet, and in order to implement the “Notice on Further Promoting Low-Fluorine Border-Sale Tea” issued by seven ministries and commissions including the National Ethnic Affairs Commission, to cultivate healthy tea-drinking habits among the farmers and herders of the Tibet Autonomous Region, and to concretely advance the Healthy Tibet initiative, the Pu’er Municipal Party Committee and Municipal Government, together with the Department of Commerce of the Tibet Autonomous Region, jointly held a departure ceremony on August 7, 2021 for 5,000 tonnes of low-fluorine Pu’er tea from Pu’er City bound for Tibet. A campaign to bring healthy low-fluorine tea to the Tibetan people thus officially began.
Low-fluorine Pu’er tea can not only bring health to the Tibetan people, it can also reach more tea lovers in novel and delicious ways. Today we share with you two different ways of enjoying low-fluorine Pu’er tea.
Next, we will continue to share more novel and delicious blended tea drinks with you, so please stay tuned.
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Author: Lam Sam (LamSam), the Old Tea Head
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