For most of this spring, I’ve been on a bit of a heicha kick.
Not puerh . . . heicha. As in, dark (or fermented) teas not from Yunnan province, China.
I’m not sure when it all started, but I have a feeling this dude had something to do with it.
Tag: fermented tea
Well over a year ago, Tony “World of Tea” Gebely posted a photo of a dark tea on Instagram.
It was an aged moacha (i.e. the rough stuff used to make puerh cakes) . . . but it was from – of all places – Thailand.
Used with permission by Tony Gebely.
For obvious reasons, it grabbed my attention.