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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Hunan, China
Harvest
Spring 2007
Flavor Profile
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Tasting Notes
SpicySweetEarthy
Vendor Notes
This aged dark tea offers a complex and evolving profile, combining spicy and sweet notes with a thick mouthfeel. Underlying hints of brewer's yeast and earthy mushrooms contribute to its unique depth, inviting exploration with each sip.
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About This Tea
What does 2007 Bai Sha Xi "Qian Liang Cha" Hunan Hei Cha Tea taste like?
This aged dark tea offers a complex and evolving profile, combining spicy and sweet notes with a thick mouthfeel. Underlying hints of brewer's yeast and earthy mushrooms contribute to its unique depth. It leans spicy, sweet and earthy.
How should I brew 2007 Bai Sha Xi "Qian Liang Cha" Hunan Hei Cha Tea?
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.
Where does 2007 Bai Sha Xi "Qian Liang Cha" Hunan Hei Cha Tea come from?
Grown in Hunan, China. This batch is from the Spring 2007 harvest.
How much does 2007 Bai Sha Xi "Qian Liang Cha" Hunan Hei Cha Tea cost?
Starts at $13.25 from Yunnan Sourcing, or about $0.23/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $1.38 per session. Compare dark prices across vendors on Teadar.
$13.25$0.23/g