Tasting Notes: Full-bodied and smooth with notes of cocoa nibs, baked bread, and freshly tilled earth.
This is a specialized variety of aged and fermented tea. The processing method is called Hei Cha, translated as “dark.” Full-leaf teas are rolled and crushed to become fully oxidized. They are then pressed into bricks and aged to complete the fermentation process. It is this step that contributes to the tea’s desired smoothness and lack of astringency.