The weight of each brick/cake can significantly differ from the "whole brick" indicated in the sales variant, this is due to the technical features of the production of this type of Hei Cha. If you plan to buy a whole pancake/brick and you have suggestions for weight, please write about it in the comments when you'll make the order.
«Qianliangcha» («One thousand liang tea») made in Anhua (Hunan Province) in 2016 from aged Oolong Te Guanyin, produced in Anxi county (Fujian Province) in 2006-2009.
The tea log (weighing 32 kg) sawn into pancakes, the average weight of each is 800 g. The press is of average density, easily divided into curved, dark brown flagella of twisted leaves with stiff cuttings. The aroma is intensive, woody with an earthy accent. The liquor is transparent, with an amber shade.
The bouquet of the brewed tea is mature, multifaceted, woody-balsamic, with earthy, spicy, mushroom, tobacco and fruit notes. The aroma is deep and viscose, complex, woody-balsamic with a touch of wine. The taste is full-bodied and mild, a bit tart, sweetish, with a fine sourness and spicy nuances.
Brew tea with hot water (95°С) in a gaiwan or in a teapot of porous clay. The proportion is 6 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 2-3 seconds), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 12 times.
The effect is warming, moderately tonic.
