Spring Anhua Hei Cha

This 2017 Tian Jian Hei Cha unfolds with deep earthy notes complemented by a distinct, refreshing bamboo aroma. It offers a smooth, rich body with a satisfying, lingering finish, hinting at sweet unde. It leans earthy, woody and herbal.

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 2017 harvest.

Starts at $20.00 from Yunnan Sourcing, or about $0.12/g. A 165g package gets you around 28 gongfu sessions at ~6 g each, which works out to about $0.72 per session. Compare dark prices across vendors on Teadar.