2008 Qian Liang Heicha

2008 Qian Liang Heicha (千两黑茶) is a unique aged dark tea from Anhua County in Hunan, China. What sets this tea apart is its remarkable aging potential—over 15 years later, it's developed a clean and unique refreshing profile that stands out from other heicha.

When brewed, you’ll notice a subtle spice aroma, almost like coriander, with a silky body that’s light and easy to drink. The taste leans savory and refreshing, with notes of fresh celery, coriander, and a hint of woodiness that lingers in a gentle, herbal finish. It's not heavy or earthy like some other dark teas—this one is surprisingly fresh, making it an excellent companion to lighter meals like sandwiches or salads.

Traditionally, Qian Liang Heicha is pressed into massive 80-pound logs and wrapped tightly in bamboo bark—a format designed for durability during long journeys. This tea has a long history dating back to the Qing Dynasty, when it was traded along the ancient Tea Horse Road to Tibet and Mongolia. Its legacy is so important that in 2008, the craftsmanship behind Anhua Heicha was added to China’s national intangible cultural heritage list.

How to Brew (Gongfu Style):
Use 5g of tea in a 90ml gaiwan. Start with a quick rinse using 205°F (96°C) water to awaken the leaves. For your first steep, brew for 15–20 seconds. From the second to fifth infusion, steep for about 10 seconds each. After the sixth round, add 1–2 seconds per steep to keep the flavor balanced. Even if over-steeped, the tea does not become bitter, making it a forgiving tea to enjoy while multitasking or when you don't want to have to focus on being so precise. You can expect up to 17-19 brews for this tea.

Whether you’re a fan of heicha or shou puerh, this tea offers a refreshing twist on the familiar dark tea experience. Its clean, savory profile and light body make it a great choice if you’re looking for something unique and refreshing but still deeply rooted in tradition.