Such joy it brings us to be able to share these with you. All the way from the Sichuan province is a tea grown and nourished by the winds and rains that come down off of the Tibetan plateau. The leaf was picked, processed and pressed in the spring of 2012.

Each one of these coins weighs in at a full 8 grams, enough to keep you hydrated and satisfied for a great portion of your day, easily steeping up to 7 or 8 times. There is a deep, timeless quality to the aroma and flavor of this tea, one that takes us back centuries in the mind to a simpler time, living in harmony with Earth, time aplenty for rejuvenation and reading of ancient manuscripts, sharing tea with family and guests.

We enjoy the mellow smoothness this tea presents. Hints of wood and healthy, damp earth, distant camphor and a gentle sweet raisin/fruity quality sidled up along a dark and tangy molasses. The leaves are thick and robust, the energy of the tea even and balanced.

Hei cha, also known as “dark tea”, is a form of tea that predates the advent of ripened pu’er tea by some 400 years. It is named dark tea for the color of its dried leaves following the lengthy fermentation.