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Ya'an Hēi Chá
Dark Tea
Ya'an Hēi Chá雅安黑茶
Yǎ'ān hēichá
- Origin
- China, Sìchuān Province (四川省, Sìchuān Shěng), Ya'an Prefecture-level ...
- Tea type
- Dark Tea
- Caffeine Level
- Medium
- Water Temperature
- 95.000000
Tea notes
Brewing, origin and taste.
Red, thick, aged, mellow: the legendary tea of Tibet with a history of over 1,300 years and a tradition of drinking without grain, but not without tea.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 95.000000 - 100.000000
- Tea Amount
- Gongfu method — 4–6 g per 100–120 ml; teapot steeping — 2–3 g per 250 ml; boiling — 5–7 g per 600 ml.
- Teaware
- Gàiwǎn (盖碗, gàiwǎn), Yíxīng teapot (宜兴紫砂壶), or porcelain teapot. For boiling, heat-resistant glass or ceramic vessel is suitable. Yixing teapot with porous walls ...
- Water Temperature
- 95.000000
- Brewing Notes
- Acceptable and traditional for aged pressings. Bring water to boil, add tea, reduce heat and boil 3–5 minutes. Don't boil too long to avoid excessive astringency. Boiled Ya&...
- Water Temperature Detail
- 95–100 °C. Ya'an hei cha — tea from mature, dense raw material that has undergone deep fermentation and pressing; it fully opens only when using boiling water.
Origin
- Tea Type
- Dark
- Origin Country
- CN
- Province
- Sichuan
- Category
- Sichuan dark teas; southern border tea (南路边茶, Nánlù Biānchá). Historically — a key representative of "边销茶" (biānxiāo chá, "border trade tea&qu...
- Coordinates
- approximately 29°51'–30°56' N, 101°56'–103°23' E.
- Origin
- China, Sìchuān Province (四川省, Sìchuān Shěng), Ya'an Prefecture-level City (雅安市, Yǎ'ān Shì). Main production is concentrated in Yǔchéng District (雨城区,...
Taste
- Dry Leaf Appearance
- Pressed forms have correct geometry: Kàng Zhuān bricks (康砖, Kāngzhuān) — rectangular, with rounded corners, size approximately 17×9×6 cm, weight 0.5 kg; Jìn ...
- Dry Leaf Aroma
- Clean, without foreign odors, with a warm base of aged tea. Fresh production — light grassy notes; aged batches — dried fruit sweetness and woody depth.
- Liquor Aroma
- Multi-layered: aged "chenxiang" (陈香) base — mature, warm, enveloping tone, complemented by shades of medicinal herbs, dry wood, sometimes — light nutty nuance. Old bat...
- Liquor Color
- From amber-red to deep red-brown (褐红明亮, hèhóng míngliàng), clear and dense, in the best samples — with characteristic ruby shine, resembling amber color.
- Spent Leaves
- Brown to dark brown, leaf dense, often with petiole inclusions. Texture soft but resilient — sign of complete fermentation.
- Taste
- Strong but surprisingly soft and rounded (醇和, chúnhé). Absence of bitterness and astringent roughness — a sign of quality deep fermentation. Pronounced returning sweet...
Details
- Oxidation
- 0.000000 - 0.000000
- Leaf Shape
- Brick
- Oxidation Maximum
- 0.000000
- Oxidation Maximum Detail
- 0
- Cultivar
- The Ya'an region traditionally cultivates local Sichuan small-leaf and medium-leaf populations (*Camellia sinensis* var. *sinensis*), adapted to the humid subtropical climat...
- Picking
- Harvesting is conducted predominantly from late spring to summer (May–August). For border pressings, more mature raw material is acceptable — up to the standard of "1 bud +...
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