Spring Anhua Hei Cha

This aged Tian Jian offers a captivating profile of smoky peat, rich dark chocolate, and sweet fruit notes, culminating in a full-bodied and satisfying infusion. It's a classic example of this regiona. It leans smoky, fruity and chocolatey.

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 $7.25 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.