2013 Anhua "Golden Flowers" Heicha

Tea type
Pu-erh Tea
Ingredients
Black Tea
Flavors
Bark, Earth, Mineral, Smooth, Wet Wood
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Eelong
Average preparation
Boiling 3 min, 15 sec 5 g 12 oz / 354 ml

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  • “I wasn’t sure how I felt about fermented teas without a floral note to cover up some of the flavor when I ordered this. But at $18 for a 3.5 ounce brick, this seemed like a safe way to try out...” Read full tasting note
    90

From Beautiful Taiwan Tea Company

This last May I visited several carefully networked pu-erh sources on a pu-erh specific sourcing mission. I wasn’t looking for Heicha but I really liked this one and grabbed it up. I’ve been delighted to drink this tea for a couple of months now and decided it will be a great addition to our line-up.

What is Heicha (黑茶)? Literally “Black Tea” it is made from fully oxidized leaves and wet piled like Shou Pu-erh. It is pleasantly sweeter than most teas not withstanding its less-than-elegant appearance. This batch comes from Anhua county in Hunan and is Taiwan Stored.

About Beautiful Taiwan Tea Company View company

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1 Tasting Note

90
59 tasting notes

I wasn’t sure how I felt about fermented teas without a floral note to cover up some of the flavor when I ordered this. But at $18 for a 3.5 ounce brick, this seemed like a safe way to try out unadulterated pu’erh without shelling out $100 for a ripe 400 gram chunk with some age to it.
Well, after taking a whiff of it in the bag, I’m hooked. It smells like a gently dampened forest floor, woody and organic with a whisper of sweet fallen leaves. There’s also some detectable dirt, but that’s not an unpleasant note, surprisingly. When you saturate the tea with boiling water, the aroma turns into what I can only describe as the scent of vivarium—clean soil and mulch that slowly steeps in the intense humidity. The taste is what you would expect from the dry scent: woody, earthy, and overall pleasant. Very, very smooth. Nothing fishy about it, no astringency, no biting edge from an excess of tannins. A touch of sugarcane in the aftertaste with a gentle minerality. It’s like a tasty and polished version of the liquid you get from boiling dried oak leaves on the stove to make leaf litter for a blackwater aquarium. I’m sure there are better fermented teas out there, but I’m in love with this stuff for the time being.

Flavors: Bark, Earth, Mineral, Smooth, Wet Wood

Preparation
Boiling 3 min, 15 sec 5 g 12 OZ / 354 ML

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