Spring Anhua Hei Cha

This well-aged Fu Brick from Cha Yu Lin offers a thick and sweet infusion, revealing delightful notes of fruit, hay, and honey. Its vibrant orange-red liquor holds its essence over many infusions, a t. It leans sweet, fruity 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 2011 harvest.

Starts at $6.25 from Yunnan Sourcing, or about $0.08/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $0.48 per session. Compare dark prices across vendors on Teadar.