Anhua Hei Cha

This aged Fu tea brick offers a profound earthy character, layered with notes of damp wood and a distinctive, sweet 'golden flower' aroma that develops with the unique fermentation. The infusion is wa. It leans earthy, warm and complex.

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 Shaanxi, China. This batch is from the 2015 harvest.

Starts at $4.99 from King Tea Mall, or about $0.30/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $1.80 per session. Explore more dark teas on Teadar.