Shui Xian Shi Liang Cha 20148S14 Harvest: Spring 2013
Origin: China / Guangdong / Chaozhou / Fenghuang+Raoping
Height: 600 m.a.s.l
Tea plant varietal: Shui Xian Bai Ye
This Heicha is made from Shuixian teaplants from Fenghuang; it can thus be considered a Phoenix Heicha. Harvested in the spring of 2013 from the tea varietal Shui Xian Bai Ye in Fenghuang as well as the neighbouring district, Raoping. The tea has then been crafted into a Heicha in Anhua, in Hunan province. It is in Anhua province that the traditional Heicha Qianliangcha and Fuzhuancha are produced.
Category:
Heicha Other Heicha, i.e. post-fermented teas that are not Pu Er, are produced in various provinces, and most of them are unknown even among tea connoisseurs. Heicha from the provinces of Hunan, Hubei, Sichuan and Anhui belong to the very rare and unknown traditional Heicha, which go through an artificial process of post-fermentation (Rengong Houfajiao), induced by human influence, but for shorter time than for the new Pu Er Shu Cha. They are produced in different variations, but they are not as clearly differentiated as Pu Er Sheng Cha and Pu Er Shu Cha. These Heicha are lighter in colour in the cup, and very unusual and archaic to the palate. They are often pressed into very large bricks or pieces. Just as Pu Er, they keep fermenting during the whole time of stocking. Heicha are generally speaking very distinct in taste, difficult and complex, sometimes beautifully sweet, though, and in any case extremely interesting.
Storage:
This tea has been fermented microbially during years of storage and keeps maturing over time, gaining depth, sweetness and earthy aromas.
