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黑茶样品 — *Hēichá*
六堡 · 梧州 2018
Liù Bǎo
六堡
一款经过六年陈化的梧州六堡，带有该风格标志性的静谧槟榔香 — 沈稳、甘甜，并带有柔和矿物质感。
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Weight
5 g
Harvest
Spring 2018, rested through 2024
Elevation
450 m
Cultivar
Guangxi local group (qún tǐ zhǒng)
Processing
Pile-fermented (wò duī), basket-aged in ventilated Wuzhou warehouse
Sourced by
梧州竹筐，六年静默
梧州坐落于广西东部的浔江与桂江交汇处 — 历史上正是六堡茶装船运往广州，再转往马来亚锡矿矿工的装载点。这款茶的风格因应那段旅程而成：压入铺叶的竹篮中，经渥堆发酵，然后置于潮湿仓库中呼吸，直到粗涩棱角消褪。
Fang Ting 于 2023 年底挑选了这批茶，此前她逐一品评了来自梧州一家小型合作社的九篮茶叶，该合作社仍以木架仓储陈化，而非采用空调控温。2018 年的春茶原料经过轻微渥堆 — 比多数商品六堡茶的 wò duī 更短 — 保留了叶片辨识度，让陈年岁月承担更主要的转化工作。当它到达她的杯测茶桌时，已完全褪去渥堆味，转而散发出定义一款妥善陈化的梧州茶所特有的槟榔与陈年雪松气息。
她的专业背景是河南乌龙与普洱茶，她将六堡视为独立的茶类，而非普洱的近亲。「六堡茶考验的是泡茶者的耐心，而非饮茶者。」她于品鉴日志中写道 — 意指润茶及前两泡几乎不显露滋味，但从第三泡起，茶汤逐步舒展，且能持续稳定一个小时。
我们将一篮茶拆分成 5 克样品，让初次尝试 hēichá 的茶客能了解此风格，而无需入手整饼或整篓。剩余的茶篮存放于 shop.puerh.app，亦属 Fang Ting 的精选系列。
The leaf, brewed
Damp cedar, betel nut, dried longan — settled rather than loud.
dry leaf
Twisted, matte black-brown strands. Aroma of old library wood and a faint sweet-bark note when warmed.
wet leaf
After rinse the leaf opens to soft loam, wet bark, and a clean mushroom-broth lift — no mustiness.
liquor
Deep mahogany, clear at the edge, holds a thin coppery ring against a white cup.
aroma
Betel nut (bīn láng xiāng), aged cedar, a thread of dried date in the empty cup.
taste
Smooth body, gently sweet through the middle. Mineral underside, dried longan, light cocoa-husk. No bitterness, very little astringency.
finish
Cool, woody huigan that settles in the throat. Returns sweet on the second swallow.
Brewing
A method, not a recipe.
Method
gongfu
Ratio
5g / 100ml
Water temp
100°C
First infusion
Rinse 5s, discard. First steep 10s.
Subsequent
8–10 infusions. Add 5s each from the third onward, stretch to 60s at the tail.
一次冲泡使用整份 5 克样品。厚壁的陶壶能使滋味更加圆润，但瓷壶则更能清晰展现槟榔香。
If this becomes your daily leaf
This 5g sample is a taste, not a supply. The full tin lives at shop.thetea.app.
Buy the full tin → Read more around the constellation
