With a warmly-spicy and fruity character reminiscent of a rock oolong, this brick tea reveals its processing as a heicha in its groundedness and the longevity of its infusions. Before being compressed, the large, green leaves and stems were inoculated with Jin Hua, or Golden Flower (Eurotium Cristatum), a prized fungus which develops on many heichas, enhancing their flavour and making them subtly sweeter. Though scientific research into the positive health effects of Jin Hua is ongoing, it has been part of the Traditional Chinese Medicine for long time. Subtly earthy in the way of river clay, it offers several mellow infusions of maple wood, beeswax, and sour berry flavours, for a long and satisfying (and perhaps especially healthy) gongfu cha session.
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