An Hua Hei Cha

An Hua Hei Cha is fermented tea, fermented tea (dark tea) is a class of tea that has undergone microbial fermentation, from several months to many years. Historically, Hei Cha was made in Hunan, Guanxi and Sichuan, and Yunnan Province and shipped to populations of people living close to China’s borders.

Hei Cha is not fancy tea. It is not about stylish, tiny, first-plucked spring tea leaves or skillful hand-rolling techniques or perfect leaf shapes and appearance. But we know it as delicious tea, and its simple, dark, brooding demeanor gives it an intriguing and exotic sense of mystery and adventure.

Region: Hunan Province, China.

Other Names:安化黑茶

Steeping Guide:

Teaware: Glass or ceramic Gaiwan

Amount: 3g /1½ teaspoons

Temperature: 100°c (212°F)

Steeping Time: We suggest that you rinse your tea leaves before enjoying them, simply add water to the leaves and discard. This wakes them up and they are ready to go. For your first steep, we suggest a 30-50 second steep. For the second steep 10 seconds is best, simply add 5 seconds to each of your next steeps. This will allow you to experience the full range of tastes the leaves have to offer.

*These steeping directions are for a traditional Gong Fu style tea, if you are brewing this tea in a regular cup we recommend steeping for 2 – 3 minutes. This tea can be steeped 4 times.