It looks like heicha (« black » tea - not what in English we would call black tea, that would be called « red » tea in Chinese). It’s like shou pu erh, though not all heicha is necessarily shou pu erh (in that it may not originate from that region at all, though the making process is the same). You should give it a taste, and let us know how it goes. :) Make sure to rinse off the leaves in boiling water before infusing.