Supreme Anji Hong Anji Black Tea


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US $9.99 - US $236.99
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Product Overview

The Anji district in China is known for its bamboo. Anji produces the most bamboo worldwide and is known for its many bamboo species. The area is known for its mountains, clean water and pure air. In addition to bamboo, more products come from there that are friendly to the environment such as flowers, vegetables and tea.

The material this black tea is made from is the same as that of Anji Bai Cha. It is harvested in very early spring. This tea is from the high mountain plantation and has a nice black tea flavor. The high mountain plantation is located at about 400 meters altitude. The cultivar has buds and young leaves that are very light in color. The leaves produce less chlorophyll due to the cold conditions of the district, only in May when it gets warmer you see the leaves turn greener. Anji Black is harvested about the same time as its sister green tea Yu Qian Anji Bai Cha, plucked as one bud with two young leaves. Both come from the exact same Baiye #1 cultivar tea bushes. The difference lies entirely in the processing techniques that turn the tea either green or black.

This high-grade Baiye #1 variety consists of buds and young tender shoots, making it a sweet black tea with virtually no astringency. The leaves are twisted into curly shapes and lightly roasted, resulting in a lightly fruity and toasted flavor. It has a particularly smooth flavor, with hints of longan and red dates. A unique black tea with malty scents and a smooth, mellow fruit-like body with a honeyed sweetness.

Brewing guide: The water used to steep this tea should be at the boiling point, 212F (100ºC). Use about 2 teaspoons (3 grams) of tea leaves for about every 5 ounces (150 milliliters) of water. A steeping time of about 3-5 minutes with more or less time is recommended depending on the desired concentration.


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