Heicha (Fermented)

Post-fermented dark teas (heicha 黑茶) develop distinctly deep and earthy flavours through microbiotic ageing. Grown in pristine natural surroundings on Furong Mountain, our pressed anhua heicha is sourced from the only Ceres organic-certified farmer in the region. Our selection also includes liu bao tea from Guangxi, China, matured traditionally in bamboo baskets. All teas come from pesticide-free cultivation.

Pressed, post-fermented heicha from Anhua, China, grown in a pristine natural location on the slopes of Furong Mt. A true rarity from pesticide-free cultivation. The infusion reveals a fruity-sweet, mineral taste with light apple and berry aromas, subtle sandalwood and notes of autumn leaves.

Liu bao cha is a post-fermented tea speciality from the Chinese province of Guangxi. It is known for its very dark infusion and an earthy aroma, which is strongly reminiscent of old wine cellars, especially in the case of longer matured teas. Our liu bao cha are matured for many years according to traditional methods in bamboo baskets.