IN China Tibet, the roof of the world, the peak of ice and snow, the place closest to heaven. Mount Everest rises into the sky, the Yarlung Zangbo River is rushing, Tibetan antelopes gallop in the grasslands, and yaks roam the horizon.
Zimeitang probiotic collection site-Tibet
Zimeitang's bacteria collection team went all the way to the west, setting foot on this sacred land, and embarking on the journey of collecting bacteria.
Originated from Tibet, the secret recipe for the longevity of centuries-old Tibetans
The Zimeitang bacteria collection team first arrived at Nanga Bawa Peak. Nanga Bawa Peak is located in the Yarlung Zangbo River Grand Canyon. The entire mountain is surrounded by the Yarlung Zangbo River. It is 7,782 meters above sea level. The huge peak is surrounded by clouds and fog all year round, and only 70 hours of the year can reveal the whole view.
Bacteria collection site of Zimeitang bacteria collection team-Nanga Bawa Peak
Nanga Bawa's special geographical location and harsh weather conditions determine the unique eating habits here. The herdsmen living here have always had the custom of eating milk and dairy products. Tibetan food uses pure natural ingredients and uses pure hand craftsmanship without any interference from modern industrial methods.
Zimeitang bacteria harvesting team extracts probiotics from yak yoghurt
In Liang Town, 4000 meters above sea level, the Zimeitang bacteria collection team entered a Tibetan home. This Tibetan old man is 110 years old, and he uses his own yak milk to make yoghurt every day. This is also one of the secrets of the old man’s longevity. Then Zimeitang mushroom collection went deep into a Tibetan home in Shenshan Village. From these two traditional Tibetan homes, the Zimeitang mushroom collection team witnessed the traditional fermentation process of the indigenous Tibetans' homemade yoghurt.
The first is filtering. Herdsmen use very fine mesh gauze to filter out the grit, cow hair and other debris in the milk, often two or three times.
Then it's boiled milk. The herders put the filtered milk on the stove and use yak dung as fuel. After the milk is cooked, set aside to cool, add the yoghurt pieces (rich in lactic acid bacteria) leftover from the last time, and then pour the milk into different basins, Covered with a thick quilt.
Finally, fermentation. In a house between 30 degrees Celsius and 40 degrees Celsius, the lactic acid bacteria in the milk multiply until the lactose is decomposed into lactic acid. As the acidity of lactic acid continues to increase, the casein in yak milk begins to precipitate, and finally condenses into soft tofu-like lumps. The natural ingredients of yoghurt are delicious and healthy.
The research and development personnel of the Zimeitang Tibet bacteria collection team took a group photo in front of the Tibetan house.
Hu Yang, director of supply chain/e-commerce channel of Zimeitang collects probiotics from Tibetan homes
The Zimeitang bacteria collection team collected a large number of precious probiotic bacteria samples from Tibetan homes.
Good bacteria are pure and natural, the intestines are healthier
Zimeitang compound probiotics, from the collection, cultivation, research and development to sales of bacteria, strictly control every layer, pursue the highest quality, and only produce better probiotics.
Zimeitang compound probiotics and you "benefit" your health
Zimeitang compound probiotics are researched and developed by a professional team and have developed an exclusive probiotic formula that is most suitable for Chinese people. There are 16 kinds of WTO-certified strains and 2 kinds of patented strains of Zimeitang compound probiotics. Each strain is proved to be effective on the human body through field experiments. On the market, there are only 2-3 kinds of common probiotics, and the content of Zimeitang compound probiotics is much higher than that of ordinary products.
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