“Zhang Cha” or “Tibetan tea” is one of the oldest varieties that is made in Sichuan specifically for shipment to Tibet, where it has been a first-hand item since the times of the Tang era to the present day. The severe, alpine climate and scanty, stony soils make it impossible to grow most of the crops on the Tibetan plateau, so meat, fat and carbohydrates prevail in the diet of its inhabitants. Tea helps cleanse the slags that accompany such a high-protein diet, and compensates for the deficiency of vital vitamins and minerals. Tibetans brew it in yak’s milk, with oil and salt, and are revered as the most nutritious and healthy drink in the entire world. Peculiar to taste, it very well restores strength, which is extremely important when walking on foot in the mountains. Until the 20th century in Tibet, a measure of the distance traveled on foot in the mountains was maintained, expressed in drinking bowls of tea: three large bowls equal to about 8 km of a mountain road.