Heavy Roast Spring Liu An Basket Tea

This unique dark tea presents a complex profile of dried roots, red fruits, and toasted grains, accented by a subtle smokiness from its traditional roasting process. It concludes with an underlying na. It leans earthy, roasted and sweet.

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 Anhui, China from the Chuyezhong cultivar. This batch is from the Spring harvest. The leaves got a heavy roast after picking.

Starts at $9.79 from Nannuoshan, or about $0.40/g. A 18g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $2.40 per session. Explore more dark teas on Teadar.