Furong Shan
Anhua Heicha Pest.Free

Super Premium 97 P.

Rare, fermented brick tea from Anhua China from an experienced, CERES certified organic tea farmer in a natural area on the slopes of Mt. Furong. Difficult to produce. Super premium quality, rare find. 50g
Character Savoury, mineral, sandalwood sweet
Tea Garden Renowned tea farm, only CERES certified organic heicha producer in Anhua
Terroir Mt. Furong in Anhua
Harvest Autumn 2019
Cultivar Wild, native cultivar
Elevation 1,400m above sea level
Oxidation/Fermentation  Time-consuming, two-staged process: raw heicha is produced and pressed into brick form, which is fermented for 40 days to produce a complex aroma and the characteristic yellow spores of the coronoid Eurotiales fungus.
Organic Cert. CERES certified organic (China)
Grade 97/100 p. (fermented tea category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€618.00 / 1kg
In stock

Tea Farm

The tea farmer has many years of experience and modern production methods that ensure controlled fermentation. His teas are the only dark teas from Anhua that have been presented to the UN as a diplomatic gift.



The pour is fruity sweet, mineral, and with light apple and berry aromas; notes of sandalwood and autumn. Finishes with the subtle savouriness of a Sheng Pu-Erh. An overall well-balanced and soft tea with a creamy consistency.


Large, dark brown leaves with characteristic "golden flower" spores from the coronoid Eurotiales fungus.


Delicate orange

Pu-Erh Tea

Pu-Erh tea is a so-called "post-fermented" tea that, similar to Chinese green tea, is first withered, roasted and then rolled. Traditionally, Pu-Erh is only heated to a relatively low temperature and slowly, gently dried in the open air. Central to the production of Pu-Erh is the period of fermentation after the leaves have been pressed into a cake form. Naturally occurring bacteria cultures grow between the enclosed leaves and produce the desired aroma of the tea over a period of months or years. This process differs from oxidation of black or oolong teas, which is carried out by enzymes of the tea plant itself. Grades of Pu-Erh are typically divided between Sheng Pu-Erh, which is naturally matured for years or even decades, and Shou Pu-Erh, which is quickly ripened. Authentic Pu-Erh are exclusively made from the leaves and buds of local and often wild-growing tea trees in the Chinese province of Yunnan. Vintage Pu-Erh teas from respected terroirs can attain incredibly high prices and even on the Chinese tea market are difficult to obtain.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

The tea fields of the producer are located on the picturesque slopes of Mt. Furong, which feature especially mineral-rich, 700 million-year-old tillite soil. The area is far removed from cities and industrial areas, and cultivation takes place without the use of pesticides. The terroir around Furong Mountain is the birthplace of the important Chinese tribute tea, "sibao", which rests on a millennia-old tradition.

The harvested leaves are prepared as raw heicha over the course of many steps, and this product can then be used to make the tea. After harvest the leaves are withered and steamed to stop oxidation. The cell walls are broken via multiple stages of rolling to ease fermentation. The teas are dried and roasted in batches to attain the intermediate product of raw heicha. This raw heicha is then sorted according to quality, and small particles and bits are filtered out. The leaves are then sorted according to colour and blended to ensure a balanced flavour and even fermentation. Thereafter, the leaves are steamed again and pressed into the iconic brick shape. The tea is then fermented in this shape for 40 days during which time the "golden flower" spores of the coronoid Eurotiales fungus develop. These spores are the distinguishing feature of high quality brick teas.


Brewing Guide

5 heaped tsp per 150ml (100°C) water. Steep briefly (15-30 seconds). Suitable for several infusions.


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination. The tea is vacuum packaged according to the highest standards in Japan, with a small quantity of nitrogen added to the package to protect against oxidation.

Recommended Teapot

The ideal teapot for this tea is one made of porcelain or yixing clay.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an air-tight, double-coated metal tin.

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