Origin: Anhua town, Hunan Province
Harvest: 2012 spring tea, tender leaves, pile fermented and handpressed into cylinder-shapes and wrapped by phyllostachys pubescens leaves
-use purple-clay teapot and 100’C water to brew 8 rounds and above, and pour tea liquid out quickly
-taste smooth and mellow, a sweet aftertaste
Dark tea of Anhua, Hunan province, it is used big leaves of the tea variety from local mountian areas, raw materials need to be roasted, rolled, pile-fermented and dried, then naturally ageing process is also necessary. Anhua dark tea can be pressed into many different forms (brick, cake, coin, chocolate or cylinder etc.).