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Dark Mountain -- Taiwanese Heicha Old Growth Tea Cake
Dark Mountain -- Taiwanese Heicha Old Growth Tea Cake
Dark Mountain -- Taiwanese Heicha Old Growth Tea Cake

Dark Mountain -- Taiwanese Heicha Old Growth Tea Cake

Regular price $79.00

Dark Mountain

Taiwanese Heicha Old Growth Tea Cake

**We have released 10 25g packages of the 2020 Taiwanese Heicha Maocha for an early bird special to the members of the newsletter list. Please ONLY ONE PER CUSTOMER!**

One of the most special members to our indigenous Taiwanese Camellia Formosensis line of teas, Old Growth Taiwanese Heicha is as unique as they come. Made using the spring pick of 100-300 year old wild-forest-grown tea tree material, these leaves went through some very different processing! 

The leaves were picked, solar withered, then 'kill greened' as usual to start the processing. After the kill-green process the tea-master lightly rolled the leaves and then placed them in a pile to ferment for 72 hours. Water was added to the leaves and the temperature was kept steady at 30C during this time to produce a very traditional Chinese-Style Heicha, to our knowledge never before produced with indigenous Taiwanese material! 

The taste ends up somewhere between a smooth black and shou puer with the fragrance of honey comb and the taste of fragrant wood and fresh earth with a smooth, sweet aftertaste. This is a tea that is designed to be aged and even after such a short period of time this tea has changed a lot. It is filling but light, and the feeling it gives kept us reaching back for more.

Finished last year, this tea has been resting since then and was perfectly ready to be pressed for us this September.  It is ready to be enjoyed now and will only get better with age!

Elevation: 1200-1300m

Status: Wild Garden, Regenerative, Organic

Cultivar: South Western Taiwan Wild Cultivar, Camellia Formosensis (100-300 Year old Trees)

Season: Spring, 2020

Method: Hand picked, processed on site, very small batch

Oxidization: 72 Hour Pile Fermentation

Region: Liugui, Taiwan

Recommend Brewing Style:

Gong Fu Style: 3-5g per 100ml, ~95-100C water(205-212f), 20 second steeps for first 3-4 steeps then adjust to taste. Lasts 7+ steeps.

Western Style: 3-5g per 100ml, ~95-100C water(205-212f), 1-2 minute steeps

This tea is best brewed somewhere in between a Puer and an Oolong. Not flash steeps, but short, hot steeps work pretty good. Experiment and find the best way to brew for you!

Customer Reviews

Based on 2 reviews
New Favorite

This cake smells like raisins and cherries and brews up the most comforting tea ever. It has all the best characteristics of a bug-bitten tea (honey aroma), a tippy Assam (robust body), and an oolong (mellow, sweet notes), and nothing bitter. Very smooth.


Man.. so glad I bought this when they sent out an email! I’m on my 6th steep (6.1 grams in a 120 mil gaiwan) and I am in love. To me, the dry leaves smell like brownie batter, and once you awaken the tea (“wash”) you definitely get the wood and earth notes, then the drinking is a light, warming combo of toasted nuts, honey or caramel (honeycomb maybe?), and over baked brownies, you know the ones that are right on the edge of being burnt but have that perfect crispy outside and gooey inside. I am a huge fan of this tea and will definitely be buying more to age, drink and gift!