2018 Honey Qian Liang Heicha

What happens when you combine one of China's most traditional dark teas with naturally honey-scented black tea?

You get something that's incredibly familiar... yet unlike anything you've tasted before.

This unique blend is made from 80% Qian Liang Heicha and 20% Honey Black Tea, bringing together the best qualities of both styles into one remarkably balanced cup. It has the comforting roasted nuttiness of Japanese houjicha, the naturally honeyed sweetness of black tea, the creamy, oily texture of aged heicha, and a subtle chocolatey minerality that reminds us of Wuyi mountain oolong.

The result is a tea that's hard to compare to just one category—which is exactly what makes it so enjoyable.

The foundation of this tea is Qian Liang Tea (千两茶), one of the most famous heicha styles from Anhua County in Hunan Province. Also known as Hua Juan Cha (花卷茶), it is famous not only for its flavor but also for the incredible craftsmanship behind its production. Traditionally, each finished tea log weighed an astonishing 1,000 liang (about 80 pounds), giving the tea its name.

Anhua's warm, humid climate, abundant rainfall, mineral-rich soils, and dense mountain forests create ideal conditions for producing and aging heicha. After processing, traditional Qian Liang Tea is hung outdoors for around 50 days, where it slowly matures under warm daytime sun, cool nights, natural evening dew, and constant mountain airflow before continuing its long aging journey.

The Honey Black Tea portion contributes its signature sweetness naturally. Despite its name, no honey is added. The honey-like aroma develops during careful black tea processing through oxidation and roasting, creating a silky sweetness that lingers long after each sip.

In the cup, you'll find aromas of sweet roasted wood and toasted nuts. The tea is wonderfully silky with a good medium body, carrying notes of honeyed tapioca, gentle malt, clean minerality, subtle milk chocolate sweetness, and a soft woody earthiness that feels warm and comforting without becoming heavy.

One of our favorite things about this tea is how versatile it feels. If you can't decide whether you're craving the richness of a dark tea, the sweetness of a black tea, or the roasted comfort of houjicha, this tea somehow satisfies all three at once.

Each tea is conveniently compressed into single-session cubes (about 5.8–6g), making it perfect for easy brewing at home, at work, or while traveling.

Gongfu Brewing

• Tea: 1 tea cube (approximately 5.8–6g)

• Teaware: 90–100ml gaiwan or teapot

• Water: 204°F (95°C)

Give the cube a quick rinse before brewing.

• 1st infusion: 25 seconds (to allow the cube to fully open)

• Next 5 infusions: 5–6 seconds each

• After the 5th infusion: Add 2–3 seconds per steep

With careful brewing, you'll enjoy around 10 flavorful infusions. For a richer cup during the later steeps, try filling your gaiwan only halfway with water while extending the steep time slightly.