EN DE CH

Lu'an Hei Cha

 

Dark and delicious, with fruity notes of berry compote and a hint of sweet almond, fans of post-fermented tea may be surprised by the unusual bouquet of aromas within. The secret may lie in its processing: after being fired in a wok to hold oxidation, the leaves are piled and left outside overnight to absorb the fresh dew from the cooling autumn air. They are then steamed and packed into small, handwoven bamboo baskets lined with bamboo leaves and dried over coals. This binds the rich variety of flavours into the leaves, which later release them into the cup with all of the gravity of a Pu'er, and all the panache of a dark oolong.

  • ORIGIN:  Lu'an, Anhui, China
  • MEANING:  Lu'an black tea (Lu'an hei cha)
  • CULTIVAR:  Qimen Zhu Ye
  • HARVEST TIME:  2012
  • TASTE:  Sweet almond, berry compote, sour plum


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 4-5 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several infusions: 15-30 sec.

Start with 15 seconds, increasing steadily to reach 30 seconds.
For best results in gongfu cha, brew in a Yixing teapot.

Thirsty for tea knowledge?

Our latest YouTube video:

GONGFU CHA Q&A: Tea Expert Shares Tips to Get the Best Gongfu Cha Experience.

You asked, we answered! Gabriele looks at viewer questions about the nitty-gritty of gongfu brewing.

    GONGFU CHA Q&A: Tea Expert Shares Tips to Get the Best Gongfu Cha Experience