Weekly tea class, batch 7

In the seventh round, we will take a deep plunge into the lesser-known tea category, Hei Cha. A sub-family of Chinese tea that have been ripened or post-fermented over a procedure of wet-piling, driving it's sweet and mellow yet nuanced taste, as diverse as its processing techniques. With a selection of twelve dark teas, we will travel through its long and rich history and the various regions of China that have shaped their own style of Hei Cha, while considering the properties of ageing on post-fermentation. As usual, along with stories from Gabriele's tea sourcing travels, there will be a chance to mix and mingle with Nannuoshan’s online community over a cup of tea.

The Tea Classes

We began a series of classes for Nannuoshan's staff to get better acquainted with the ever-growing tea collection. Understanding that our tea community would find it useful too, we opened up our classes as a public gathering, to meet once a week online.

The classes are free to join! Each session will focus on one of the twelve teas selected in this batch. Whether or not you have the teas with you, join us anyway. An overview and a shareable link to the class will be posted on the day of the event, on Nannuoshan's Discord channel. Join here to stay updated. 

Teas Included:

  • Fu Zhuan 2008
  • Lao Shu Hei Zhuan 2017
  • Mian Dian Zhuan Cha 2021
  • Lao Shu Qian Liang Cha 2021
  • Qian Liang Cha 2013
  • Liu Bao #2211
  • Betel Nut Liubao
  • Maojian An Cha 2007
  • Bamboo Shu 2015
  • Lao Cha Tou
  • Spring Creek Shu 2018
  • Slices of Shu


  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several short infusions

After an initial rinse, start with a few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second. For best results in gongfu cha, brew in a Yixing teapot.