Medium Roast Spring Anhua Hei Cha

This aged Anhua Dark Tea from Yun Tai Mountain offers a delightful sweetness, featuring prominent notes of caramelized fruit and rich chocolate. A distinct roasted character, rather than smoke, provid. It leans sweet, roasted and fruity.

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 2014 harvest. The leaves got a medium roast after picking.