Spring Anhua Hei Cha

This delightful Fu Brick offers a thick and sweet liquor, revealing inviting notes of ripe fruit, warm hay, and subtle honey. Its orange-red infusion is a testament to its expert processing and severa. It leans fruity, sweet and hay.

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 2015 harvest.

Starts at $6.50 from Yunnan Sourcing, or about $0.07/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $0.42 per session. Compare dark prices across vendors on Teadar.