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“This tea has quite a high degree of fermentations for a Fu Zhuan. It is a very interesting one overall. I particularly like the unique aroma, the thick and buttery mouthfeel, and the cha qi. The...” Read full tasting note
Harvest: June 2020
Area: Anhua County, Yiyang Prefecture / Hunan
Cultivar: Taojiang DaYe (桃江)
Fuzhuan heicha is like Shu pu’er, a tea that has undergone a process of secondary fermentation, after the Chinese houfajiao (后 发酵). In China, this category of tea is called heicha (黑茶), literally black tea. In the West, this category is usually translated as Dark tea, to make it clear that it is not a tea that is commonly understood in the West as “black tea”.
Material from organic gardens at an altitude of 780m. This tea has to say that it is one of the best heich we have ever drunk. Fermentation was done in a very precise and controlled way, so instead of the wild to animal flavors that we commonly encounter in this type of tea, our tea is dominated by beautiful pure flavors of dried fruit, especially raisins and plums.
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This tea has quite a high degree of fermentations for a Fu Zhuan. It is a very interesting one overall. I particularly like the unique aroma, the thick and buttery mouthfeel, and the cha qi. The tea pours warming sensation through my veins and brings me in tune with my body.
The dry leaf aroma reminds me of barn and freshly roasted coffee beans. After the rinse, the smell is more like wet earth with lots of organic matter, but still with some coffee bean hints. Overall, the aroma reminds be both of aged Yancha as well as Tian Jian.
The taste is smooth, woody, herbaceous, and buttery with hints of tobacco and a dry finish. It is cooling and numbing. The aftertaste is a bit sour with flavours such as those of medium to light roasted coffee and peanuts.
Flavors: Barnyard, Butter, Coffee, Drying, Herbaceous, Peanut, Peat, Smooth, Sour, Thick, Tobacco, Wet Earth, Woody
