2016 Anhua Aged Hei Cha

A mature compressed Anhua Hei Cha with aged wood, dried herbs, soft earth and a clear mineral sweetness, pressed from material marked as beginning its ageing in 2016.

Tea Profile

Tea Type	Hei Cha (Dark Tea 黑茶)
Origin	Anhua County, Hunan Province, China
Ageing Start	June 2016
Pressing Date	15 December 2021
Processing	Post-fermented compressed tea
Leaf Material	Mature leaves with traditional stem content
Compression	Medium-firm brick

Origin and Character

The brick contains the broad leaves, stems and petioles typical of traditional Anhua material. Its medium-firm compression allows the pieces to open gradually during brewing.

Ageing has shaped a grounded and quietly complex cup. Aged wood, herbs and forest-floor notes are held together by gentle sweetness and a clean mineral line.

Aroma and Flavour

Aroma	Aged wood, dried herbs and forest floor
Liquor	Deep amber to reddish-brown with good clarity
Flavour	Mellow wood, soft earth, gentle sweetness and minerals
Mouthfeel	Rounded, smooth and medium-bodied
Finish	Long, clean and quietly persistent

✦ The Astraluna Perspective ✦

This Anhua brick is grounded without feeling heavy. Its mature leaves and stems create a cup shaped by wood, herbs, earth and a clear mineral line, while ageing has softened the edges into something calm and cohesive. We chose it for the balance between rustic material and refined liquor. It is a tea for steady attention, showing how complexity can remain quiet and how time can deepen character without obscuring it.

Brewing Notes

Method	Leaf	Water	Time
Gongfu	7 g per 100–120 ml	100°C	5-sec rinse; 10 sec, then extend
Western	5 g per 300 ml	100°C	3–4 min

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

Storage

Store in a cool, dry, well-ventilated and odour-free place away from direct sunlight and excessive humidity. Stable conditions will allow the tea to continue maturing.