Organic Roasted Tibetan Heicha

With more than 1,300 years of history, Ya’an Tibetan Heicha (雅安藏茶) is one of China’s great dark-tea traditions.

Produced in Ya’an, Sichuan, the historic starting point of the Sichuan–Tibet Tea Horse Road, this tea was originally made to travel long distances into the Tibetan highlands. Ya’an’s famously wet, humid mountain environment—so rainy that it became known as “Rain City” (雨城)—helped shape a tea tradition built around mature leaves, deep fermentation, and long-lasting character.

Unlike delicate teas made from young spring buds, Tibetan Heicha traditionally uses more mature leaves, which are deeply fermented to create a naturally smooth, rich, mellow, and woody character.

What makes this tea especially interesting is the roasting.

Most Heicha isn't roasted, but roasting after fermentation adds another dimension to the tea, bringing out warm aromas of toasted wood and roasted grain/nuts, while giving the liquor a darker, rounder character.

And this tea takes that roasted character in a wonderfully refined direction.

The aroma immediately brings to mind buttery shortbread cookies and roasted almonds. In the cup, the roasted richness is balanced by a clean mineral character, keeping the tea from feeling too heavy or one dimensional. As the tea lingers, a gentle toasted black sesame sweetness develops in the aftertaste, adding a satisfying nutty depth.

It's rich and comforting, but still remarkably clean. Especially because this heicha is organic, the feeling this tea gives you is also very clean and calming.

This is a fascinating expression of Ya’an Heicha—deeply fermented, roasted, smooth, nutty, and quietly complex. A great choice when you're in the mood for something warm and comforting but want more nuttiness than a straightforward dark, earthy tea.

Gongfu Brewing

• Tea: 5g

• Teaware: 90–100ml gaiwan

• Water: 205°F (96°C)

• Quick rinse before brewing

• 1st infusion: 15 seconds

• Following infusions: 5–7 seconds

• After the 6th infusion, gradually add 5–10 seconds to each steep

Enjoy up to 12–15 infusions as the roasted sweetness and nutty character gradually evolve.

Origin: Guangxi, China

Notes: Shortbread Cookies, Roasted Almonds, Mineral, Black Sesame