It’s not a typical black tea you have in mind. A post-fermented tea that’s formed into a coin form, Hei-cha is a type of dark tea (黑茶) that is different from what is called black tea in the West. Hei-Cha has been part of Chinese tea culture for centuries. Processed through a special technique called wet piling, Hei Cha gets sweeter and more depth with age. Compared to Pu-erh, Hei-Cha has a mellower and lighter profile. Rinse first to break and wake up the tea. Steep up to 3 times. It's known to help cut the grease and pairs really well with Chinese dishes or deep-fried meals.   Even though we don’t know the exact age of this tea, we got it...

A single origin dark tea from Yunnan, China. This pu-erh has been "cooked" prior to being aged and fermented through wet piling before being compressed into coins. Compared to hei-cha, this tea takes on more depth and complexity of flavour with age.