1980s LiaoFu Heicha

Liao Fucha is a unique heicha that first emerged in the 1960s and 1970s. Unlike traditional Pu-erh teas from Yunnan, this tea is crafted from tea leaves sourced from northern Vietnam, giving it a character all its own. This 1980s Liao Fucha has matured beautifully over decades, resulting in a deep red, crystal-clear liquor with a smooth, delicate taste and a prominent aged aroma. The tea opens with refreshing cedarwood notes and delicate hints of orange blossom, followed by an earthy, roasted beet undertone that grounds the experience.

It feels soothing on the back of the throat, gently opening the sinuses and leaving you with a feeling of calm and rejuvenation. With its balanced sweetness, layered richness, and remarkably clean finish, it’s no surprise that this tea remains a favorite among collectors and seasoned tea drinkers alike.

This 1980s Liao Fucha opens with a refreshing cedarwood aroma, layered with subtle hints of orange blossom. As it steeps, earthy undertones of beets begin to emerge, adding a rich, grounding depth. Depending on how it’s brewed, this tea can offer a light and approachable experience or evolve into something far more deep and intense.

Brewing with 3 Grams: A Balanced, Silky Experience

For those new to heicha or seeking a lighter, more approachable session, start with 3 grams of tea leaves brewed gongfu style in a 90ml gaiwan. After a quick rinse with water heated to 204°F (96°C), steep the first infusion for 10 seconds, and subsequent infusions for 3–5 seconds.

At this lighter ratio, the tea delivers a balanced profile with earthy woodiness that is never overwhelming. The mouthfeel is silky, coating the mouth and throat without any dryness or bitterness, even if oversteeped. Its clean flavor, a hallmark of premium heicha, keeps you reaching for sip after sip. This brewing method is beginner-friendly and highlights the tea’s smooth, effortless drinkability.

Brewing with 6 Grams: A Rich and Intense Profile

For more experienced heicha drinkers looking for a bold and layered session, use 6 grams of tea leaves in the same 90ml gaiwan. After a quick rinse at 204°F (96°C), steep the first infusion for 15-20 seconds, and subsequent infusions for 10 seconds.

This method intensifies the tea’s cedarwood aroma and brings out a more pronounced flavor. Subtle notes of orange blossom and brown sugar sweetness play alongside a rich dark chocolate depth, while a juniper-like aftertaste lingers in the nose. The mouthfeel becomes thicker and more satisfying, providing a robust and complex experience. However, care should be taken not to oversteep, as this method brings out more intensity and astringency if brewed for too long.

Liaofu Heicha’s versatility is what makes it truly special. Whether you prefer a smooth, light experience or a bold, rich session, this tea delivers. Its unique origin, decades of aging, and refined flavor make it a standout choice for both beginners and seasoned tea drinkers alike. With both brewing methods, you can enjoy up to 27–30 infusions, ensuring a long and satisfying tea session.