In the mist-shrouded mountains of Nyingchi, Tibet, tea master Cao Aiping works her magic at the Yigong Tea Plantation — one of the world's highest organic tea gardens, perched 2,200 meters above sea level. Here, where morning light filters through snow-capped peaks, Cao transforms delicate leaves into aromatic brews that carry the essence of the Himalayas.
The plantation's unique microclimate, with its crisp air and mineral-rich soil, produces tea leaves prized for their subtle floral notes. Cao's 20-year mastery of traditional Tibetan and modern techniques has made her a guardian of this high-altitude craft. 'Every leaf tells the story of our land,' she says, carefully monitoring oxidation levels in the open-air processing sheds.
Yigong's organic certification and sustainable practices have attracted attention from global tea connoisseurs and wellness-focused markets. Recent partnerships with e-commerce platforms now bring these Himalayan teas to international buyers, creating new economic opportunities for local farmers.
For travelers exploring eastern Tibet, the plantation offers immersive tea-tasting experiences along the region's emerging cultural tourism routes. The story of Yigong's tea — from Cao's sun-warmed fields to steaming butter tea in Tibetan homes — reflects both preservation and innovation in Asia's highland communities.
