Jin Jian and Kangzhuan are deeply loved by Tibetans. Generally speaking, the five processes and the thirty-two processes of these two brands are exactly the same, but the proportion of leaves and stems is different in the choice of ingredients. This makes the taste of tea slightly different. Generally speaking, the proportion of red moss and tea stems with golden tips is larger than that of healthy bricks. Therefore, the taste is stronger, the taste of tea is heavier, and the momentum of Tibetan tea is greater. Kangzhuan tea has a high proportion and a pure and mild taste. Former Tibetan residents like to drink kangzhuang, while post-Tibetan residents like to drink Jinjian. (From Halabanlunguan to Shigatse via Tamusaki in Qili Lake, it is the dividing line between the north and the south, which belongs to the rear Tibet in the west and the front Tibet in the east). There are more golden stalks, and the color of the soup after aging is characterized by red. The traditional standard golden stalk is called "pillow tea". A 2.5 kg pillow is put in a big bag, just four pillows (10kg), which is resistant to cooking. Tibetans praise the excellent golden stalks as "easy to cook" because the fermented tea stalks have excellent taste and fragrance after repeated boiling. Ya 'an Tea Factory was commissioned by the central government to produce "Central Gift Tea". In order to facilitate the convenience and packaging of dosage forms, Jinjian officially formulated 650g standard brick tea. At present, this dosage form is also customized as a classic dosage form like pillow tea.