Anhua Hei Cha

This 2011 Anhua dark tea brick offers a deeply earthy and woody aroma. On the palate, it delivers a smooth, warming character with notes of dried fruits and a hint of mineral complexity, culminating i. 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 2011 harvest.

Starts at $2.99 from King Tea Mall, or about $0.17/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $1.02 per session. Explore more dark teas on Teadar.