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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 2010
Flavor Profile
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Tasting Notes
EarthySweetSpicy
Vendor Notes
This aged dark tea presents a complex character, leading with a spicy warmth and an underlying sweetness. Its thick body carries distinct earthy notes, reminiscent of brewer's yeast and forest mushrooms, culminating in a remarkably smooth finish that remains forgiving even with extended steeping.
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About This Tea
What does 2010 Cha Yu Lin "Qian Liang Cha" Hunan Hei Cha Tea taste like?
This aged dark tea presents a complex character, leading with a spicy warmth and an underlying sweetness. Its thick body carries distinct earthy notes, reminiscent of brewer's yeast and forest mushroo. It leans earthy, sweet and spicy.
How should I brew 2010 Cha Yu Lin "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 2010 Cha Yu Lin "Qian Liang Cha" Hunan Hei Cha Tea come from?
Grown in Hunan, China. This batch is from the Spring 2010 harvest.
How much does 2010 Cha Yu Lin "Qian Liang Cha" Hunan Hei Cha Tea cost?
Starts at $7.50 from Yunnan Sourcing, or about $0.10/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $0.60 per session. Compare dark prices across vendors on Teadar.
$7.50$0.10/g