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: ChinaRegion: Anhui ProvinceTasting Notes: beet, balsamic, forest floorYear of Production: 1995 17.5 oz -- 210º F 3-5 grams, 3 minute steep ⅓ full, 30 second steep
