Product Overview
Anhui Guyi Hei Cha is a type of dark tea with a long history dating back to the late Ming and early Qing dynasties. It is primarily produced in Luxi and Rongkou areas of Yixian County, located in southern Anhui Province and part of the historic Huizhou region. Yixian, characterized by mountainous and hilly terrain and a mild climate, is renowned as a major tea-producing and ecologically rich county in China.
Aside from the famous Keemun black tea, most local teas are green teas. Although the quality is excellent, the summer and autumn harvests often found limited use, leading to the development of dark tea processing to maximize the tea’s value.
Historical records, such as those found in the Xin'an Zhi from the Song Dynasty, reference Yixian tea, underscoring its ancient roots. The unique natural environment and rich cultural heritage of Yixian have together nurtured this distinctive dark tea.
Guyi Hei Cha draws from the traditional processing methods of Anhua Hei Cha while incorporating modern innovations. Its production integrates techniques from green tea and black tea to enhance flavor. The production process includes:
Primary Processing: Shaqing (deactivation of enzymes), rolling, fermentation, and drying.
Refined Processing: Sieving, winnowing, handpicking, blending, airing, steaming, pressing into bricks, and re-drying.
The finished tea has a deep black appearance. Guyi Hei Cha is typically presented with thick, coarse strips and prominent stems. Its color is predominantly dark black with mottled brown, giving it a rustic and aged appearance. When brewed, the liquor is dense with a slight reddish tint and a robust aroma. Its taste carries a characteristic astringency, while the fragrance intertwines dried ginger, grassy notes, and herbal freshness. After drinking, a lingering aroma reminiscent of candied fruits and preserved honeyed fruit remains in the cup. The soft and mellow mouthfeel is enchanting.
Brewing Guide: For best results, brew Guyi Hei Cha in a clay teapot, using an amount of tea leaves about one-fourth the volume of the pot. Employ boiling water at 100°C:
First brew: steep for 15 seconds
Second and third brews: each steep for 10 seconds
Fourth to seventh brews: each steep for 20 seconds
The tea can be brewed about 6–7 times and can be further simmered afterward to extract a different layer of flavor.