Wonderful and rare dark tea produced in 1980’s somewhere in Sichuan.

It was initially pressed into the bricks but when tea reached Taiwan many years ago, it was decompressed into loose leaf form to make the maturing process more homogeneous.

Most of the time tea spent near Tainan, in Taiwan where climate is rather humid and hot.

This almost 40 years old dark tea is truly amazing: sweet and balanced with well developed old tea taste.

You will find here notes of dark honey, cane sugar, incenses, bitter herbs, camphor and menthol.

Warming and soothing dark tea.

Very limited.


Origin: Sichuan China
Vintage: 1980’s

Temperature of water and amount of leaves: 100 C 7-8g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 20s seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be quite short- not more than 30-40 seconds. We suggest to increase brewing time for 5-10 seconds in each next brewing.

This tea is excellent for more relaxed, casual brewing techniques. You can use bigger pot, less leaves and longer steeps. Keep experimenting!

Additional information


14g, 30 g, 50 g, 100 g


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