Traditional, cooked, fermented, very smoky Liu Bao Yao from tribal family farms.
Heicha is a post-ripened, fermented tea sort from various provinces in China. Heicha and Shu Puerh teas are very similar, but the significant difference is that the latter is dried and rewetted while resting in sunlight for a long time, while Heicha Tea is twisted and left to rest indoors. The wet piles are covered, the wet tea leaves ferment and undergo a microbiological maturation process that lasts several months to many years. This microbiological maturation changes their chemistry, reduces their astringency, softens their flavor, and proliferates beneficial fungi and bacteria in the tea. The effects of Heicha on health and digestion are significant. Varieties: Liu Bao (Guangxi), Fuzhuan (Hunan), Liu An (Anhui), Zang Cha (Tibet), Qing Zhuan cha (Hubei), Lu Bian Cha (Sichuan).
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Tribal, family farm origin, not very strong guangxi heicha.
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Traditional, cooked, fermented Liu Bao Yao from tribal family farms. Smoky and sour old tea with an earthy character.
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Guilin farmers' tea from Guangxi. An earthy, mushroom flavour tea with a particularly strong brew and a special aged aroma for practiced tea drinkers.
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Specially matured, nutty, oily, sweet, fermented, pressed tea. It is particularly enjoyable to drink.
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Guilin farmers' tea from Guangxi. Very high quality, budded, especially strong, beautifully developing aged aroma, clear brewed liu bao tea.
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A strong tea with a robust character, yet remarkably balanced tea with a coherent aroma. Just like an old sheng puer.
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A delicious sweet and sour post-fermented bancha with many health benefits and a low caffeine content.
