Spring Anhua Hei Cha

This aged dark tea presents a delightful sweetness reminiscent of rock sugar, complemented by a distinct longan-like fruitiness. Its smooth, viscous body offers a mellow and comforting experience, mak. It leans sweet, fruity and smooth.

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 2013 harvest.

Starts at $7.00 from Yunnan Sourcing, or about $0.09/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $0.54 per session. Compare dark prices across vendors on Teadar.