2012 Gaoma Wild Anhua Tian Jian Hei Cha

A basket-aged Tian Jian from wild high-mountain material from Gaoma Village, Anhua, combining gentle pine smoke, mature wood, dried herbs and mineral sweetness.

Tea Profile

Tea Type	Hei Cha (Dark Tea 黑茶)
Style	Tian Jian 天尖
Origin	Gaoma Village, Anhua County, Hunan Province, China
Harvest	2012
Leaf Material	Wild large-leaf tea trees
Elevation	Approximately 1,000 metres
Processing	Traditional fire-dried Tian Jian
Ageing	Naturally aged in a woven bamboo basket

Origin and Character

Wild large-leaf material from the high mountains of Anhua was traditionally fire-dried and placed into a woven basket for natural maturation.

More than a decade of ageing has softened the original fire character. Gentle pine smoke now sits within layers of aged wood, dried herbs, warm bamboo and fruit, while the liquor remains clear and composed.

Aroma and Flavour

Aroma	Aged wood, gentle pine smoke, dried herbs and warm bamboo
Liquor	Clear deep amber to reddish-orange
Flavour	Mature wood, sweet minerals, gentle smoke and dried fruit
Mouthfeel	Silky, rounded and comforting
Finish	Long sweetness with mineral depth

✦ The Astraluna Perspective ✦

This Tian Jian carries the memory of fire without being defined by it. Age has softened the smoke into the wider landscape of the tea: wood, herbs, bamboo and mineral sweetness. We chose it for the way time has created harmony rather than simply removing intensity. It is a tea that connects craft, place and maturation, best approached slowly enough to notice how the past remains present in quieter form.

Brewing Notes

Method	Leaf	Water	Time
Gongfu	6–8 g per 100–120 ml	100°C	Rinse; 10–15 sec, then extend
Western	3–4 g per 250 ml	100°C	3–4 min

For a complete method, read How to Brew Hei Cha.

Storage

Store in a cool, dry, well-ventilated place away from sunlight and strong odours. The woven basket may be retained where practical, provided the environment remains clean and stable.