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This Heicha is from Yichang City, Hubei province. It is broken off from a very compressed brick which was so hard the Pu Erh knife didn't touch it and we had to get creative to break it up!
It is a regional form of dark tea, made from Wuling mountain tea leaves, and apparetly undergoes 77 refining processes. Unlike a Shou puerh it is crystal clear and has none of the soupiness. It ahs some of the notes of a shou pu erh and some new ones. Forest floor, a dry earthiness, clean and refreshing. It will steep many times.
It was made in 2013
| Type: | Dark |
| Contains Caffeine: | Yes |
| Amount: | 1 hdp tsp |
| Brewing Temperature: | 100°C |
| Brewing Time: | 2 - 4 minutes |
| Multiple Infusions: | Yes |
| Takes Milk: | No |
| Suitable For Cold Brewing | No |
A very tasty pu erh
I've only recently come around to pu erh teas. My first experience., many years ago, was a bit negative: the tea I bought tasted like dirty socks. Thanks to the many pu ehrs that Nothing but Tea sells, I've been able to realize how interesting they can be. Nevertheless, I'm not a fan of the really strong, gamy pu erh teas.
This tea has all the traditional notes of pu erh, but doesn't have that soupy taste that some of the more full-bodied teas have. I've been steeping it twice, and the second steep is light and flavorful. Definitely a fine tea, and I shall buy more (as long as it lasts).
