Why would you not want to vacuum seal heicha? Thanks.jayinhk wrote: In my experience, vacuum sealing (or as close to it as possible, without damaging the leaves) is best for everything except heicha. There will still be residual air for aging, but it won't hurt the tea either. If you've ever had Wuyicha that's been exposed to humid air and turned into something like heicha, you'll know that you really DON'T want air exchange, especially in this part of the world.
Owes its flavors to oxidation levels between green & black tea.
Heichas are suitable for further fermentation and aging. And for that it requires a certain amount of air circulation. I recently got a Liu Bao dark tea from Teasenz, and its supposed to improve in flavour over time. It's just packed in a paper bag inside a bamboo basket.treetime wrote: Why would you not want to vacuum seal heicha? Thanks.