A 2015 vintage dark tea, pressed into 20 small bricks. Nine years of post-fermentation have turned raw leaves into something deep, smooth, and full of quiet complexity. This Enshi dark tea (heicha) carries notes of dark chocolate, dried fruit, and aged wood. The liquor is deep amber-brown, thick and velvety. Each brick is 5g, perfect for a single session. As a fermented tea, it only gets better with age. The flavor is mellow with zero bitterness, finishing with a clean mineral sweetness that lingers. How to brew Gongfu style: 1 brick (5g) per 100ml, 100°C water. First steep 15s, add 5s each round. Good for 8+ steeps. Western style: 1 brick per 200ml mug, 100°C, steep 3-5 minutes. Boiling method: Simmer 1-2 bricks in 500ml water for 5 minutes for maximum depth. Details Origin: Enshi, Hubei Province, China Year: 2015 (9 years aged) Type: Dark tea (heicha), post-fermented Weight: 100g (20 x 5g bricks) Caffeine: Low-moderate Storage: Cool, dry place. Continues to improve with age.
