Hei Cha Anhua Fu Zhuan, A, 2015

A classic aged hei cha with a high content of "golden flowers," produced in the Hunan province.

Appearance

The tea is pressed into a voluminous, loose brick that easily separates into ropes. When broken, dots of "golden flowers" (jin hua) are visible. The aroma of the dry tea is soft, spicy, and balsamic.

Taste and aroma

The infusion is bright, clean, and transparent, with a copper-amber color. The aroma is sweet and spicy with a hint of honey. The taste of the tea is clean, light, spicy, and woody, with hints of berry, spice, and honey. The aftertaste is enveloping and warm, with a pleasant berry tartness.

Effect

This tea pleasantly warms and gently invigorates. Perfect for everyday tea drinking.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 90-95°C
• Ratio of dry tea leaves: 5-7 g per 100-150 ml of water

Brew in short infusions of 15-20 seconds, gradually increasing the time by 5-10 seconds.
The flavor remains consistent over 7-8 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.