There is an unspoken partition of Sichuan Bian Cha between the West (produced in the areas of Guanxian, Chongqing, Da Yi) and the South (produced in the areas of Tianquan, Rongjing, Ya An). Western 'Bian Cha' is used for domestic consumption, and the southern one is exported to the countries of Central Asia, and Tibet. This is why, the southern type is sometimes called 'Bian Xiao Cha' – "tea for sale in the border areas."
For ease of transportation, this tea is either pressed into bricks or braided with bamboo leaves. Bian Cha is a godsend for the nomadic peoples. Due to the lack of plant food in their diet, there may be a shortage of some important nutrients, but they are contained in black tea. Which is why, Sichuan Bian Cha forms the basis of traditional Tibetan tea with Yak milk.