I like heicha on cloudy days, so the weather told me that it’s time to drink this tea. The brick is lightly compressed consisting of brittle twigs and black leaves. The little guy had a fragrant aroma of dry mahogany, slight grassy tones, and some musk in the background. I warmed up my gaiwan and placed a chunk inside. The scent deepened to a wet forest moss, some tobacco, and a sweet raisin undertone. I washed the leaves once and prepared for brewing. The taste began as very sweet with some light spiciness, A heavy wood base lifted these flavors up and crafted a soothing heavy brew. The brew became slightly more sweet and an underlying roasted tone became apparent in later steeping. This tea was a very easy drinker, but it lacked any complexity or deep character. The brew finishes with a quick drop off to mineral tones alike copper, iron, and dry stone. The drink in it’s red liquor form and metallic taste reminded me a little of blood… Anyways, hahah, it was a good drinker, and for the right price I could see it as a nice rainy day brew; however, I’ll learn next time to not push the tea so far into the vampiric territory.

Flavors: Dark Wood, Metallic, Mineral, Raisins, Roasted, Sweet, Tobacco, Wet Moss

Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.


Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.


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