Spring Anhua Hei Cha

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.

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 Hunan, China. This batch is from the Spring 2007 harvest.

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. Explore more dark teas on Teadar.