Today on my tea table is something truly rare and exclusive.
Today on my tea table is something truly rare and exclusive.
It’s a Hei Cha enriched with GABA (gamma-aminobutyric acid) and fermented until it develops yellow mold (which is completely intentional and safe). This tea was created by a tea master as an experimental commission for the owner of a tea shop, and I’d say the experiment turned out to be a success. I’m definitely adding some to my tea stash.
Flavor profile:
Thick, rich, full-bodied liquor.
A pleasant sweetness for a GABA tea—not overwhelming, but well-balanced.
Pronounced woody notes with oak bark and the aroma of damp autumn leaves.
Although Hei Cha is often compared to raw puerh, this particular tea reminds me much more of a white tea in terms of its body, velvety mouthfeel, and overall texture.
I really hope some of you get the chance to try this style of Hei Cha with yellow mold fermentation. It’s a fascinating experience.
The feeling:
As a Russian, the effect immediately reminded me of going to a traditional banya followed by a plunge into an ice hole—deep relaxation, a quiet mind, yet at the same time a surprising sense of focus and alertness. I absolutely loved it.
My only regret is that I bought such a small amount.
Happy steeping, and may your cups always be delicious. 🍵