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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 $20.00

Dark Mountain

Taiwanese Heicha Old Growth Tea Cake

**The first batch of this tea sold out in only 12 hours! The second batch tea is being pressed as I write and will be available to be shipped either Saturday, March 7th or Monday March 9th. Thanks for all the support!**

The newest addition to our indigenous Taiwanese Camellia Formosensis line of teas, Old Growth Taiwanese Heicha is as unique as they come. We used the fall pick of the same 100-300 year old wild forest grown tea tree material as our other cakes in this series but 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 leaves are lightly rolled and then placed 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 in 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 keeps us reaching back for more.

Finished in late September, this tea has been resting and aging since and is only now ready for release. This is our last tea of 2019, and it is being released the same way as our other cakes.  For the next 3 days it will be priced at 18$ for 50g, 32$ for 100g, and 60$ for 200g before rising to 20$, 35$ and 65$ after Wednesday the 4th of March. This will be the very last tea that will start at this price point! Due to the theft of tea in November from this same garden, the costs for protecting these trees is on the rise. 

Elevation: 1200-1300m

Status: Wild Garden, Regenerative, Organic

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

Season: September 23rd, 2019

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, ~95C water(205f), 30 second steeps for first 3-4 steeps then adjust to taste. Lasts 7+ steeps.

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

This tea is a brand new style of tea and there are no firm and fast brewing rules yet. We would love to hear it if you find the best, or worst, way of brewing this wonderful tea! 

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