Light Roast Ya'an Zang Cha

This Tibetan dark tea greets the palate with a rich tapestry of medicinal herbs and the comforting sweetness of red dates. A smooth, creamy texture carries subtle hints of pine resin, offering a deepl. It leans herbal, fruity and smooth.

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 2019 harvest. The leaves got a light roast after picking.

Starts at $30.00 from Nari Tea, or about $0.15/g. A 200g package gets you around 33 gongfu sessions at ~6 g each, which works out to about $0.90 per session. Explore more dark teas on Teadar.