Jin Hua, Hunan Factory, A, 2013
A classic Hei Cha produced in 2013 in Anhui Province. The flavour is balanced, full-bodied, spicy and honeyed, with floral, woody and balsamic notes. An excellent everyday tea with a rich flavour. It warms, refreshes and brings mind and body into harmony.
A classic Hei Cha produced in 2013 in Anhui County.
Large leaves with stems have been compressed into a 400g brick. The compression is gentle, allowing the brick to be easily broken apart by hand. A small number of ‘golden flowers’ (jin hua) are visible when the brick is broken open.
The infusion is a golden-red colour with a rich floral-honey aroma. The flavour is balanced, full-bodied, spicy and honeyed, with floral, woody and balsamic notes. A warm, lingering aftertaste.
An excellent everyday tea with a rich flavour. It warms, refreshes and brings mind and body into harmony. It performs beautifully both when poured over hot water and when brewed over a flame.
How to brew
Steaming
- Teaware: clay or ceramic teapot
- Water: 90-95°C
- Ratio of dry tea leaves: 4-5 g per 100 ml of water
Brew in short infusions of 15-20 seconds, gradually increasing the time by 5-10 seconds.
The flavor remains consistent over 5-7 infusions.
Infusion method
- Teaware: thermos
- Water: 90-95°C
- Ratio of dry tea leaves: 1-1.5 g per 200 ml of water
Infuse for 10-15 minutes.
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