Origin: Anhua town, Hunan Province
Harvest: 2012 May, tender leaves, strong pile fermented and manual pressed into brick basket shape
Grade: First Level
use Zisha clay or porcelain teawares to brew 8 rounds at 100℃, tea:water 1:40
- dry tea is roll shape with suitable tightness, lustrous black color
- reddish yellow color tea soup, clear and bright
- clean and pure, smoke fragrances
- mellow and thick, pure and mild, slightly brown sugar ginger tastes
- wet tea is black brown, even and tender
First level Tianjian tea is made using traditional fire roasted dark tea technology and raw materials of first level dark Mao tea. In ancient times, Tianjian tea was a noble gift given by tea merchants to high-ranking officials, wealthy merchants, and relatives. During the reign of Emperor Daoguang of the Qing Dynasty (around 1825), it was listed as a tribute and was exclusively consumed by the royal family. It has now become a drinking fashion for wealthy people in the south of China. This tea can be brewed or boiled for drinking. It is suitable for both clear drinking and milk tea making, especially for brewing pot tea in various tea houses in the south, and for brewing cold tea at home, which is very timely. Nowadays, drinking Tianjian tea has become a trend in many provinces and cities in China, especially in Guangzhou in the south and Xi’an in the northwest. Tianjian tea is processed from fresh leaves during the Grain Rain Festival season. Long term consumption has effects such as weight loss, lipid lowering, blood lowering, and improving the body’s immunity.
Dark tea of Anhua, Hunan province, it is used big leaves of the tea variety from local mountain 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.).