In September, we introduced a shu/shou cha, which was produced using a method developed in the 70s (wo due). Then in October, we sent you a hand-crafted Pu Erh, which technique for post-fermentation was used based on the Hong Kong method - "Hong Kong storage" or "wet storage".
With this month's tea, we would like to explore the boundaries of Pu Erh and to open up into a wider field of « Hei Cha ». Hei Cha (which is generally translated as dark teas) is a mysterious family that includes other teas. Among the most famous are: Liu Bao Cha, produced in the Chinese province of Guangxi, or Liu An, produced in the region of Anhui. But the boundaries between these teas are not always strict or obvious, especially in the Golden Triangle from which the Pu Erh originates. It is not uncommon to find post-fermented tea with only little information in regards of its origin and exact process of maturation, which also seems to borrow from this or that family of dark tea.
According to him, this is a loose Pu Erh produced in Northern Vietnam in the 60s. The name remained since and is now referring to all the teas produced during this period of time, which leaves have the same specific aspect and the same taste character.
This month's tea, which we named Xiao Liao Fu (literally little Liao Fu, referring to the Liao Fu San Cha of the 1960s), a loose tea discovered and made famous in the 90's by Teng Shih Hai (a Taiwanese expert of ancient teas), is an example of these mysterious dark teas produced on the far reach of China. Looking at the appearance of the leaves, there is a very reminiscent of the Liao Fu San Cha, which was produced in Northern Vietnam, hence we categorize it as a traditional tea produced outside China. In the aspects of its taste, this is without doubt a tea produced in the 90s.
Year of production: 90's (very possible)
Newsletter-Set Content: 14g