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Black fermented tea Hei Cha from Anhui province. Packed in a traditional bamboo basket of 500 grams.
Aroma: sweet, woody-spicy, chocolate, with notes of dead leaves.
Taste: spicy, sweet, with a pleasant bitterness. It looks like both Wishan oolong and Shu Pu'er.
Effect: gently tones, and smoothes.
Traditional Preparation
Add 10-12 grams to a Gaiwan or Gongfu Teapot (150ml-200ml).
Use 212°F boiling water.
Briefly rinse the leaves. Decant and discard this infusion.
Infuse the first brew for 10 seconds.
Infuse 2nd and subsequent brews for 10-30 seconds.
Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase infusion time to coax out the body and strength of the final infusions.
