Qian Liang Bing is the most authentic kind of tea from Gaojia-si (Anhua county, province Hunan). It containes bacteria Eurotium Cristatum (Golden Flowers or Jin Hua) which is extremely beneficial for human health. Tiny yellow globules (which are actually bacterial colonies) can be seen on the surface of tea leaves and the bigger they are, the higher is the product quality. Except for tea leaves, Golden Flowers bacteria lives on Long Life Mushrooms Fu Lin (Poria cocos).
1000 Liang Tea has been produced in Yuchzhou (Anhua) since the beginning of XIX century mostly for export. The transportation was complex and in order to make it easier, tea leaves were tamped into long bundles and braided with palm leaves and bamboo fiber. The dimentions of such a "log" were about 5 chi (1,666 m) long and 1,7 chi (56 cm) round with average weight about 1000 lyan (37,27 kg). Nowadays tea logs are cut into circles for operational convenience.
In appearance: big brown pressed leaves with stems. The aroma is intensive, balsamic. The infusion is transparent, with amber shade.
The bouquet of brewed tea complex, balsamic, with notes of camphor, spicy herbs, wood mushrooms, cognac and wet earth. The aroma is deep and low, balsamic. The taste is rich and full-bodied, with nuances of dried berries and spices.
Brew tea with hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 4 g per 100 ml. The time of the first steeping is about 8-10 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 9-10 times.