Spring Anhua Hei Cha

This aged Hei Zhuan brick offers a rich profile of deep earthy and woody notes, complemented by a distinct fruity sweetness. It is remarkably forgiving, providing many infusions without bitterness, an. It leans earthy, woody and sweet.

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 2010 harvest.

Starts at $10.00 from Yunnan Sourcing, or about $0.06/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $0.36 per session. Compare dark prices across vendors on Teadar.