Light Roast Ya'an Zang Cha

This Tibetan Dark Tea offers a beautifully smooth and creamy character, reminiscent of rice porridge. Underlying notes of dried fruits provide a gentle sweetness, creating a comforting and full-bodied. It leans creamy, sweet 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 Sichuan, China from the Lao Chuan Cha cultivar. This batch is from the 2018 harvest. The leaves got a light roast after picking.

Starts at $10.00 from Nari Tea, or about $0.13/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $0.78 per session. Explore more dark teas on Teadar.