Hei Cha Roaring Opera, AA, 2017

Appearance

The tea leaves are pressed into a large brick and have a slightly untidy appearance: brown-yellow tea twigs are visible here and there between the dark, uneven leaves. Tiny golden dots—"golden flowers" (jin hua)—are clearly visible on the broken surface. The aroma is of campfire smoke, forest floor, fallen autumn leaves, and woody mushrooms. As the tea warms, a smokiness and smoky flavor come to the fore.

Taste and aroma

The color of the infusion is golden-orange, with rowan-red undertones. The aroma, with notes of smokiness, sweetness, and medicinal herbs, is cozy and pleasant. The taste is soft and sweet, with woody spice and hints of dried apricots or prunes, without a hint of bitterness or astringency. Mid-steeping, a hint of resinous pine needles and the aroma of rotten leaves and mushrooms emerges. The aftertaste is metallic, not lingering, but distinct.

Effect

This tea has a calming effect, enveloping you in peace and relaxation. It relieves stress and clears your head of anxious thoughts. It's perfect for the end of a busy week or an evening after a stressful day at work. This tea will appeal to both shu pu-erh lovers for its similar flavor profile and oolong lovers for its calming effect. It's also worth trying if you're looking for something truly unique.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 90-95°C
• Ratio of dry tea leaves: 5-7 g per 100-150 ml of water

Brew in short infusions of 15-20 seconds, gradually increasing the time by 5-10 seconds.
The flavor remains consistent over 7-8 infusions.

Infusion method

• Teaware: thermos
• Water: 90-95°C
• Ratio of dry tea leaves: 1-1.5 g per 200 ml of water

Infuse for 10-15 minutes.