Tibetan Hei Cha Ya Xi (Fine Bud) Grade

A Black Tea from


79 / 100

Calculated from 9 Ratings
Tea type
Black Tea
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Earth, Marine, Wood, Mineral, Mushrooms, Wet Moss, Dark Wood, Metallic, Raisins, Roasted, Sweet, Tobacco, Wet Wood
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Typical Preparation
Use 4 oz / 127 ml of water
Set water temperature to Boiling
Use 5 g of tea
Steep for 0 min, 30 sec
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12 Tasting Notes View all

“I have been thinking about Tibet and the Lama lately and thought I would sip this in their honor. When piping hot this tastes like a pu-erh but as it cools for just a few moments it’s like a blend...” Read full tasting note
“After the epic letdown that was RIshi’s Osmanthus Silver Needle it is nice to be pleasantly surprised by the the quality of a tea, especially one which is, to me, uncharted territory. The wet aroma...” Read full tasting note
“099/365 Getting towards the end of my Dark Matter teas now, but still a few treats (including this one!) to go. The initial steep initially tastes like wet raw wood, but that gives way very quickly...” Read full tasting note
“From LP Dark Matter This tea was great. I’m not a fan of shou, but this had zero fermentation flavor and was fruity, complex, and well-balanced. I kept going back to the gaiwan. Didn’t keep...” Read full tasting note


Hei Cha, literally meaning “black tea” in Chinese, is produced in Hunan, Sichuan and a few other provinces and has supplied to Tibet, Mongolia and other Northwestern ethnic groups since the 7th century.

One of the highest grade Tibetan tea. In traditional Tibetan society, it was exclusively for royal families, Lamas and affluent merchants. The tea leaves are from all natural environment of above 1000m (3000 ft.) elevation. The tea is processed with tedious, traditional procedure of more than 32 steps, and wrapped in hand-woven bamboo encasing.

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