Lu'an Heicha

This unique tea from Anhui goes through an elaborate fermentation process, then is packed inside a woven bamboo basket for aging. Considered a health tonic and catalyst for traditional Chinese medicine remedies, much of this style of heicha tea has been exported to Chinese communities around the world; the powerful but mellow taste lies somewhere between a black tea and a shu pu-erh.

Note the long twisted leaves, their jet black color due to its three decades of maturity, belying that this began as a green tea. The rich, earthy aroma opens to a sweet flavor of pumpkin and fall leaves—what the world might taste like if you were a worm. Its lip smacking, savory quality invites sip after sip.

This tea can be infused similarly to a pu-erh: after a quick initial rinse, steep multiple infusions in water just off a boil.

Country: China
Region: Anhui Province
Tasting Notes: beet, balsamic, forest floor
Year of Production: 1995

17.5 oz

--

 210º F

 3-5 grams, 3 minute steep

 ⅓ full, 30 second steep