Shi Liang Cha 20108S10 Harvest: April 2010
Origin: China / Hunan / Anhua / Malu / Tian'e
Height: 600 m.a.s.l
Tea plant varietal: Xiao Ye Zhong
Shi Liang Cha, which means a pound of tea, is a smaller version of the pressed tea that is called Qian Liang Cha (hundred pound tea). This tea is usually pressed into huge pillars. Shiliangcha resp. Qianliangcha is one of the traditional Heicha, and one of the oldest ways of processing the tea leaves. The tea is fermented by a post-fermentation induced by human hand: the moist leaves are being stacked in a moist and warm room and the microorganisms in the air ferment the tea, a process that continues after the tea is being pressed into its shape. This tea has been stocked China until 2020.
Category:
Heicha Other Heicha, i.e. post-fermented teas that are not Pu Er, are produced in various provinces, and most of them are unknown even among tea connoisseurs. Heicha from the provinces of Hunan, Hubei, Sichuan and Anhui belong to the very rare and unknown traditional Heicha, which go through an artificial process of post-fermentation (Rengong Houfajiao), induced by human influence, but for shorter time than for the new Pu Er Shu Cha. They are produced in different variations, but they are not as clearly differentiated as Pu Er Sheng Cha and Pu Er Shu Cha. These Heicha are lighter in colour in the cup, and very unusual and archaic to the palate. They are often pressed into very large bricks or pieces. Just as Pu Er, they keep fermenting during the whole time of stocking. Heicha are generally speaking very distinct in taste, difficult and complex, sometimes beautifully sweet, though, and in any case extremely interesting.
Storage:
This tea has been fermented microbially during years of storage and keeps maturing over time, gaining depth, sweetness and earthy aromas.
