Zang Cha 20178Z17 Harvest: April 2017
Origin: China / Sichuan / Leshan / Mabian
Height: 1700 m.a.s.l
Tea plant varietal: Lao Chuan Cha
A very beautiful traditional Heicha made from local large-leaf plants from Sichuan. The tea is fermented by a post-fermentation induced by human hand: the moist leaves are being stacked in a moist and warm room and the microorganisms in the air ferment the tea. Then, the tea is pressed into 500g-lumps and stocked for years, during this time, a natural post-fermentation takes place. This tea has been stocked China until 2020. It is probable that this Heicha was initially destined to the export along the old paths of the caravans leading to Tibet, Xinjiang or Mongolia. The name Zangcha can be translated as Tibet-tea.
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.
