This tea on opening the plastic bag it was wrapped in immediately hit me with a bit of a wave of fermented funk, now dont get me wrong , it was funky in all the right ways a well aged heicha should. Peat, grass, hay, wet wood.

I prepared it in a clay gaiwan that is seasoned for puerh and heicha. I heated it and put the tea in and got a little bit of smoke aroma from the tea now in addition to the ferment. Then giving the tea a short rinse and I got a little more smoke and ferment and a bit of like dark fruit, though I couldnt put my finger on which.

Brewing the tea for like 15 seconds and straining, this tea has a bit of tea floating particles from the breaking up process. I got a dark amber color, reminiscent of darker honey. The aroma calmed down a bit and the flavor of the first brew was slightly sweet , spicy and smokey.

The second brew is slightly stronger and more intense but much the same as the first. Never any bitterness.

Third and fourth brew also got a little stronger with a slight drying sensation, but not really bitterness or astringency. Also the tea has a nice long aftertaste of dark oak wood and dark fruits.

This tea brewed about 10-12 times before giving up, and got sweeter and mellower along the way. I recommend this tea to anyone who wants to dip their toe in heicha. I also think another couple years of storage will help it immensely.

Flavors: Dry Grass, Hay, Oak, Peat Moss, Smoke, Spicy, Sweet

Boiling 0 min, 15 sec 6 g 4 OZ / 110 ML

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working on improving my ability to taste the subtle flavors of teas.

Rating system is as follows, over 60 is recommended and over 80 is highly recommended.

Trying to use the full range of scale.


Las Vegas Nevada

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