Anhua Hei Cha

This venerable dark tea offers a complex profile, starting with a deep, distinct earthiness reminiscent of river clay, often mellowed by the presence of 'Golden Flower' fungus. Layers of warm ginger a. It leans earthy, spicy and fruity.

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 1991 harvest.

Starts at $4.39 from Nannuoshan, or about $0.35/g. A 6g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $2.10 per session. Explore more dark teas on Teadar.