Autumn Ya'an Zang Cha

This Tibetan dark tea offers an intriguing interplay of earthy and floral notes, reminiscent of fermented blossoms and fresh forest mushrooms. Hints of ripe fruits emerge on the palate, creating a com. It leans floral, mushroom 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 Autumn 2018 harvest.

Starts at $7.00 from Nari Tea, or about $0.09/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $0.52 per session. Explore more dark teas on Teadar.