What HeiCha are you drinking

[Victoria]

Share what HeiCha you are drinking and feel free to illustrate your offering.

[Stephen]

1994 Hong Kong traditional storage Liu An from TealifeHK. Just really good tea.

[Victoria]

1994 Hong Kong traditional storage Liu An from TealifeHK. Just really good tea.

Is the flavor as rich and deep as the dark brew appears?

[Stephen]

Is the flavor as rich and deep as the dark brew appears?

I would say so. Thick with a nice ginseng aroma. That was 2nd steep maybe. It's a loose tea so I was brewing quickly using 5.5g to 110ml.

[tealifehk]

Just seeing this now! Thank you Stephen! This tea sold so quickly I've had to limit purchases since someone bought almost all of it! It was a steal for the price considering what 90s baskets go for down here!

[Stephen]

Just seeing this now! Thank you Stephen! This tea sold so quickly I've had to limit purchases since someone bought almost all of it! It was a steal for the price considering what 90s baskets go for down here!

Maybe I was the one who bought a bunch of it

[tealifehk]

Just seeing this now! Thank you Stephen! This tea sold so quickly I've had to limit purchases since someone bought almost all of it! It was a steal for the price considering what 90s baskets go for down here!

Maybe I was the one who bought a bunch of it

Oh, yes, it was you wasn't it? I didn't realize you were that Stephen!

[heichaholiday]

I drank some fairly young Sun Yi Shun Liu An today from Chawang Shop. Very tasty with a golden raisin like aroma and taste. Really nice mouthfeel. Not exactly thick but very present and the sweetness really lingers.

Liu An Leaves

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[Ragamuffin]

2015 Gao Jia Shan "Wu Long Mountain" from Yunnan Sourcing; brews a gold color, the taste is medicinal and a bit smokey at first, but has a pleasant sweetness and becomes more clean and mineral in subsequent infusions. Unfortunately it also tastes a bit like rubber gloves... I still have lot to learn about tian jian and other hei chas, but so far I definitely prefer my tian jian darker and more roasted of fermented.

[d.manuk]

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Having all 12g’s while rinsing our a new heini pot. Medium thickness, pile of fall leaves, with a pleasant aged flavor.

I received a lot of other good stuff that I can’t wait to try.

[mrmopu]

F4211467-ED20-49A1-8418-236C43CC6BAE.jpeg

Having all 12g’s while rinsing our a new heini pot. Medium thickness, pile of fall leaves, with a pleasant aged flavor.

I received a lot of other good stuff that I can’t wait to try.

Nice setup you have there! My better half keeps me minimal on allowed brewing space.

[d.manuk]

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Had 1940’s Liu An from Essence of Tea. Initial rinses smelled lovely, like space ice cream. Initial tastings were like cacao nib, and it ended I guess a sweet cacao nib note. Nice, my favorite part was the smell of the initial rinses.

[Teachronicles]

C46F0D65-A45E-4D69-82EE-1877884F428A.jpeg

Had 1940’s Liu An from Essence of Tea. Initial rinses smelled lovely, like space ice cream. Initial tastings were like cacao nib, and it ended I guess a sweet cacao nib note. Nice, my favorite part was the smell of the initial rinses.

Shine those are some pretty special heicha samples you got there. Older than probably a lot of people on the forum.

[d.manuk]

C46F0D65-A45E-4D69-82EE-1877884F428A.jpeg

Had 1940’s Liu An from Essence of Tea. Initial rinses smelled lovely, like space ice cream. Initial tastings were like cacao nib, and it ended I guess a sweet cacao nib note. Nice, my favorite part was the smell of the initial rinses.

Shine those are some pretty special heicha samples you got there. Older than probably a lot of people on the forum.

It’s important to taste old tea!

[Teachronicles]

First heicha, and oh boy it's good. Bonus sunset pictures.