About 2013 Dark Tea Garden Brick Tea 400g

This dark tea is a special local tea produced in Hunan province, Anhua City, made by Anhua Tea Factory Pty Ltd in 2013. Hunan is the largest dark tea production base in China, and Anhua City is the birthplace of dark tea.
Dark tea contains abundant nutrients including multiple vitamins, and minerals, as well as rich protein, amino acids, carbohydrates, etc. For people who live in the north-western region of China where the staple food is beef, lamb, and cheese and lack of fresh fruits & vegetables, dark tea plays a very important role in daily life. It is an important source of essential minerals and various vitamins.
However, people who have a fever, liver problems, neurasthenia, cholecystitis, pancreatitis, ulcer problem, and urinary stone problems or people who are pregnant, breastfeeding, malnourished, drunk, taking drugs, anaemic should avoid taking dark. If you have some other health conditions, please consult with your doctor before purchasing.

Appearance & Taste

The appearance of dark tea is a rectangular brick. It uses raw dark green tea as material, processed by several steps including fixation(kill-green), rolling, piling, rolling, drying, screening, blending, steaming, and compressing. The taste of it is mellow and sweet with a long-lasting lingering aftertaste. The tea soup is very smooth, the colour of it is clean red and bright as amber.

Taste: Chen, Woody

Brewing Guide

Tea Cup

2 teaspoon(s)

100°C (125ml)

2-3 mins

Enjoy!

Glass

4 tsp

100°C (250ml)

2-3 mins

Enjoy!

Teapot

8 tsp

100°C (500ml)

2-3 mins

Enjoy!

Kongfu Style

For Gongfu Style: (Recommend using (Yixing) Clay Teapot and Gaiwan)

Warm the Gaiwan/tiny teapot with hot water; discard the water afterwards
Add 1g Dark tea for every 50ml of water (recommend 5g tea leaves, adjust by personal taste)
Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotate it two times, and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the Dark tea)
Refill clay teapot/Gaiwan with hot water
Infuse tea for around 10s – 15s for the first brew, extending extra 10s-20s infusion time for the following brew.
Pour the steeped tea into a serving cup and divided it into small teacups and serve
Repeat 8-15 times depending on personal taste.

Using Teapot to Boil the tea (Recommend using a clay teapot)

Add 10-15g tea leaves (for 6-8 people, adjust by personal taste) into the clay teapot.
Fill the teapot with hot water.
Infuse tea for a while and then discard the water.
Add cold water.
Keep brewing for 1 min after the water is boiling and try the first round of the tea. For further brews, extend the boiling time to around 2-3 minutes.
After the tea is boiled, simmer on the charcoal fire to get a better taste

Origin

This dark tea is the product of Hunan province, Anhua City. The raw material comes from the big-leaf variety‘s tea trees growing in Yuntai Mountain. Yunntai Mountain is the National 4A Grade Scenic Area, the main geology of the tea garden in Yuntai Mountain is tillite. In the tea garden, tillite is abundant. Because tillite is rich in selenium which provides a superior growing environment for the tea trees.

Origin: Hunan

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