Anhua Dark Tea 2012 | Dark Tea
This aged loose-leaf dark tea (aka Hei Cha) was made in Anhua County, Hunan Province China in 2012 by a wife/husband owned local tea company. It’s medium-bodied with a great velvety texture and sweet/meadowy notes. If you like black teas from Nilgiri in south India, we think you'll like this tea.
The flavor of all Dark Tea (including Puer) evolves over time. This is because during storage there are naturally occurring active micro-organisms in the leaf, which over time act upon the aroma and the flavor of the tea. All dark teas (including Puer) can be wonderful when they are "young"; i.e., less than 2 years old. Each year after that, the flavor will get a little richer, deeper, more complex. Many people store dark teas, particularly Puers, for years before drinking, because they really enjoy that more fully evolved, more complex, stronger flavor. So feel free to experiment with steeping times and storage times, to find the best method to get the flavor you want from your dark tea.
Suggested Steeping Instruction:
Use 1 rounded tsp (3 grams) per 8-16 oz of water, rinse leaves with 200° water for 4-8 seconds, discard rinse water. Then steep with 8 oz water at 200° for 8-20 seconds. Good for multiple steepings. Steeping for longer time periods will produce a progressively stronger cup.
Chinese dark tea