1980s Khang Zhuan Sichuan Heicha

Aged teas from the 1980s are incredibly rare, and their quality depends heavily on how they’ve been stored over the decades. This 1986 Khang Zhuan Heicha has stood the test of time, developing a rich, mellow flavor with a touch of mineral brightness. The aging process has deepened its earthy character, bringing out notes of stone, woody bamboo shoots, and dark chocolate. The tea has a thick, full-bodied texture that coats the throat smoothly, leaving behind a long-lasting, subtly sweet woody chocolate aftertaste. The soothing and clean quality of this heicha is great for pairing with spicy and oily foods.

Sichuan Heicha has been produced for centuries, originally crafted to supply tea to regions inhabited by ethnic minorities, particularly Tibetans. In the 1980s, this tradition continued with the production of compressed brick tea (砖茶) for easier transportation and long-term storage. These teas weren’t just a drink, they were an integral part of trade, culture, and daily life in the Tibetan Plateau and beyond.

How to Brew This Tea

To unlock the full depth of flavor, this tea needs to be brewed strong. Start by measuring 7 grams of tea and using water heated to 210°F (99°C). A 90ml gaiwan is ideal for brewing. First, give the tea a quick rinse to awaken the leaves.

For the first infusion, steep the tea for 45 seconds. This will bring out the initial layers of complexity, including its deep earthy tones and a hint of minerality. For the next three infusions, reduce the steeping time by 10 seconds each time——steeping for 30 seconds on the second brew, 20 seconds on the third, and 10 seconds on the fourth. 

After the fourth infusion, begin increasing the steeping time by 5 seconds per brew to gradually extract more richness from the leaves. When brewed this way, you can easily get over 20 infusions, with each cup revealing new depths of flavor and texture.

This is a tea that rewards patience, offering a deep and evolving experience with every sip. Whether you’re a seasoned tea drinker or a collector of aged Heicha, this 1980s Aged Khan Zhuan Sichuan Heicha is a rare find that brings history, craftsmanship, and complexity into a single cup.