This was a pit stop along a brief hei cha journey that actually began over a year ago. I sampled some tian jian a while ago and enjoyed it, so I invested in another tian jian, some liu bao, and some fu just to get some bearings on the hei cha world.
Much like my liu bao experience, my fu experience has required some getting used to. It is very yeasty and grainy – almost starchy – and not at all what you get from any other tea.
It’s not bad; in fact, it is intriguing because of how different it is. I had an easier time aligning tian jian with hong cha (sort of), and liu bao with ripe pu’erh. This guy, though, stands alone. Imagine putting a little brewer’s yeast into a black tea breakfast blend and you get sort of close.
Anyway, I would certainly recommend this to anyone who really enjoys exploring the breadth and depth of Chinese teas. Because it is so different from everything else, it is a necessary pit stop. It took me a full year to wrap my head around it, and I still am, to be honest. Probably not a re-purchase for me, but I’m holding a little back so I can revisit it in another year or so.
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Dry leaf: brewer’s yeast, black tea breakfast blend. In preheated vessel – stronger aromas as before, with notes of starchy cooked yam, and hints of grape syrup and bruleed sugar
Smell: brewer’s yeast, cooked yam, dry spices
Taste: brewer’s yeast, milky mild black tea breakfast blend, hints of dark caramel. Aftertaste of hardwood, cream of wheat, with hints of lemongrass.
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Have you tried Tibetan Kang brick or Yi Qing Yuan chunks Scott sells? They’re also quite special! Probably less yeasty and more smooth medicinal notes.
No, I haven’t. Thanks for the recommendations!
By the way, Scott just added this for those want to embark on their own hei cha journey: https://yunnansourcing.com/collections/new-products/products/hei-cha-sampler-guangxi-liu-bao-and-hunan-fu-brick
Yes, I’ve seen this one. I need to try the last one in particular – 2012 Gao Jia Shan “Wild Tian Jian”. The other TJs I’ve had from Scott are really interesting teas. Do you prefer any particular hei cha?
I can’t say I prefer anything in particular just yet. I do have some liu bao lined up for my next YS purchase. I was surprised at the quality of the experience. I have to check out your recommendations too.
The kang tea is waaaay different from Fu bricks, it doesnt have the yeast/cake dough thing going on at all, more of a clean fruitier.
I cant get my head around this type of tea either. I bought one and try it every once in a while and ponder it, then move on
Tibetan kang zhuan was the first tea I had in China that I actually wanted to purchase more of. Before that, I had only known ripe pu’er served at dim sum restaurants and jasmine green tea, which I don’t care for. Tibetan kang zhuan is probably my favorite heicha. It’s got a smooth, clean, sweet, medicinal quality to it that’s different from aged pu’er.
Have you tried Tibetan Kang brick or Yi Qing Yuan chunks Scott sells? They’re also quite special! Probably less yeasty and more smooth medicinal notes.
No, I haven’t. Thanks for the recommendations!
By the way, Scott just added this for those want to embark on their own hei cha journey: https://yunnansourcing.com/collections/new-products/products/hei-cha-sampler-guangxi-liu-bao-and-hunan-fu-brick
Yes, I’ve seen this one. I need to try the last one in particular – 2012 Gao Jia Shan “Wild Tian Jian”. The other TJs I’ve had from Scott are really interesting teas. Do you prefer any particular hei cha?
I can’t say I prefer anything in particular just yet. I do have some liu bao lined up for my next YS purchase. I was surprised at the quality of the experience. I have to check out your recommendations too.
The kang tea is waaaay different from Fu bricks, it doesnt have the yeast/cake dough thing going on at all, more of a clean fruitier.
I cant get my head around this type of tea either. I bought one and try it every once in a while and ponder it, then move on
Tibetan kang zhuan was the first tea I had in China that I actually wanted to purchase more of. Before that, I had only known ripe pu’er served at dim sum restaurants and jasmine green tea, which I don’t care for. Tibetan kang zhuan is probably my favorite heicha. It’s got a smooth, clean, sweet, medicinal quality to it that’s different from aged pu’er.