Hei Cha Qian Liang, Hunan, AA, 1980

"Thousand Liang Tea" is the pride of Anhou County, Hunan Province. It takes its name from the liang (36.25 grams), a unit of weight. One thousand liang is 36.25 kg, the weight of large logs of compressed tea. For retail sale, the logs are sawn into discs weighing 600-650 grams.

The moderately pressed cake is easily separated by hand or with a pu-erh knife into pieces consisting of large leaves and stalks. The aroma of the dried tea is soft, indistinct, and slightly sweet, with noticeable notes of aging.

The infusion is clear, reddish-yellow in color, with a balanced, mature aroma. The flavor is dense, tart-sweet, balsamic, with spicy-woody, earthy, mushroomy notes and hints of rotting leaves. The aftertaste is sweet, warm, and long.

A soft, aged tea for slow sipping. It relieves fatigue and tension, warms, and promotes inner harmony and tranquility. Suitable for any type of brewing, it reveals its best qualities.

How to brew

Steamed leaves expand five times compared to dry ones, so brewing requires less tea than usual.

Steaming

• Teaware: clay or ceramic teapot
• Water: 90-95°C
• Ratio of dry tea leaves: 1-2 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.