Spring Anhua Hei Cha

This 2011 Spring pluck from wild tea trees in Anhua, Hunan, presents a profoundly dark and rich infusion. Expect deep malty flavors intertwined with distinctive notes of smoked fruit, offering a compl. It leans dark, malty and smoked fruit.

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 2011 harvest.

Starts at $7.75 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.