This style of post-fermented 'hei cha' tea may have inspired the development of 'shou' pu er as it is one of the oldest ways of fermenting black tea. Ours is grown near Liu Bao township, Guangxi and is a medium-light fermented tea that was aged for 2+ years and then pressed into 100g cakes in 2015. This fermented tea has a smooth, delicious, mouth-feel with a fresh florality. Enjoy a sweetness with only light balancing astringency and earthiness that enlivens the mind and body.
Aged tea should be rinsed prior to its first infusion. To do this, you simply cover the tea in water of the same temperature that you use to brew for about 5 seconds and use that water to warm your pitcher, if using, and tea cup. This process begins hydration of the leaves and provides a more generous first infusion.
Aged teas may be infused many times in a gaiwan or yixing pot, 3 to 4 at the very least and up to 10 or 15 for the highest quality examples. The first infusion would be the longest at 20-30 seconds, decrease the next few infusions to approx. 10 seconds, and then increase to the following steep lengths as needed. It is important to feel free to explore the tea, as each tea will call for a different relationship of time, temperature and water quantity. Discover the unfolding expressions of the tea, steep after steep.
If brewing in a western style teapot, rinse the leaves and then brew at 200° for 3-5 minutes depending on your taste. The leaves may be resteeped several times.