It's All About Tea — hei cha

Pu-erh is a very unique tea type. For many, it’s either you like it or you don’t, and there is no in-between. It is a dark, very robust tea that has often gone through years of fermentation and births a flavor that is unusual to many.

For some, pu-erh is just not for them, no matter how many top-shelf cakes they have tried. If trying pu-erh for the first time we always recommend trying a quality sample. Otherwise, you may end up with a ruined pu-erh that will make you never want to experiment with the stuff again.

So how do we determine what would be considered a good pu-erh? (Read more)

Both Hei Cha and Pu-erh are known as fermented teas, so many wonder what the actual difference is between the two kinds of tea.

The origin of Hei Cha dates back many centuries. Its production methods are a somewhat iconic part of Chinese tradition passed on for many years. Hei Cha production has a rich heritage and diverse craftsmanship, spanning multiple Chinese provinces. Hei Cha is a post-fermented tea category that includes teas like Shou Pu-erh, Liu Bao, and Lu An (Read more)

Many of us were led to believe that it is reasonable to pay an extremely high price for a Pu-erh aged 20+ years. Most often, it is actually unreasonable.

In fact, older age does not equal better taste, and although some longer-aged Pu-erhs have exceptional taste, in general, this should not be your area of focus when buying a tea cake. (Read more)