Spring Anhua Hei Cha

This aged Tian Jian presents a rich and complex character, unfolding with sweet, full-bodied molasses notes intertwined with a delicate smoky and peaty essence. A hint of astringency adds a refreshing. It leans smoky, sweet 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 from the Wild cultivar. This batch is from the Spring 2016 harvest.

Starts at $10.50 from Yunnan Sourcing, or about $0.16/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $0.96 per session. Explore more dark teas on Teadar.