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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Hunan, China
Harvest
Spring 2010
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Tasting Notes
AgedSpicedFruity
Vendor Notes
This 2010 spring Tian Jian from Anhua county, China, has undergone a beautiful transformation through basket aging. Its initial smokiness has mellowed into a velvety complexity, revealing rich spices intertwined with a honeyed sweetness and a deep fruity essence. Each infusion offers a distinct character, showcasing the depth achieved through its careful aging process.
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About This Tea
What does 2010 Cha Yu Lin "Monkey Jian" Tian Jian Hei Cha Tea taste like?
This 2010 spring Tian Jian from Anhua county, China, has undergone a beautiful transformation through basket aging. Its initial smokiness has mellowed into a velvety complexity, revealing rich spices . It leans aged, spiced and fruity.
How should I brew 2010 Cha Yu Lin "Monkey Jian" Tian Jian 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 2010 Cha Yu Lin "Monkey Jian" Tian Jian Hei Cha Tea come from?
Grown in Hunan, China. This batch is from the Spring 2010 harvest.
How much does 2010 Cha Yu Lin "Monkey Jian" Tian Jian Hei Cha Tea cost?
Starts at $12.00 from Yunnan Sourcing, or about $0.33/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.98 per session. Compare dark prices across vendors on Teadar.
$12.00$0.33/g