Anhua Hei Cha

This 2010 Fuzhuan brick offers a deep, earthy aroma with hints of dried wood and a subtle sweetness. The infusion is smooth and warming, revealing a mellow body with a clean finish, characteristic of . It leans earthy, woody and mellow.

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 2010 harvest.

Starts at $1.99 from King Tea Mall, or about $0.04/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $0.24 per session. Explore more dark teas on Teadar.