Anhua Hei Cha

This aged dark brick tea from Hunan offers a profound journey into earthy depths. Expect a smooth, mellow liquor with complex notes of damp forest floor, aged wood, and a subtle mineral sweetness that. It leans earthy, woody and smooth.

Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.

Grown in Hunan, China. This batch is from the 1993 harvest.

Starts at $2.99 from King Tea Mall, or about $0.25/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $1.50 per session. Explore more dark teas on Teadar.