Anhua Black Tea, Famous Chinese Black Tea

Anhua Black tea is produced in Anhua Hunan. There are five stages in producing this tea: drying, rolling the leaves, leaving the leaves in piles to moisturise, spreading the leaves out, and finally leaving them to dry again.

Characteristics
Glossy black tea leaves twisted into a spiral with an orange-yellow infusion that has a rich and long-lasting aroma. As these tea leaves are also twisted, they look just like Wuyi Shan Oolong tea. The flavor is very natural and rich. It is very soft and warm, but at the same time very fresh, spicy, and smoky. When brewed, one gets the same feeling as when drinking Oolong and Red teas. It gently soothes and energises the body. Anhua Black can be brewed up to 7 times.

Aroma: Strong and smoky.
Infusion: Amber, almost red.
Taste: Both soft and tart, slightly sour.

Medicinal properties
Anhua Black has a number of useful features that help treat diseases of the gastrointestinal tract and a number of infectious diseases. This drink has great healing properties as it contains theaflavins - substances that can prevent malignant tumors, prevent the formation of blood clots, boost immunity, and slow the spread of cancer cells of the stomach and liver.

How to brew it?
1. Suitable for brewing in a flask or earthenware teapot.
2. Pour hot water over the teapot to warm it up.
3. Put 5-7 grams of tea leaves per 100-120 ml of water.
4. Add boiling water (100 degrees). Leave to brew for 15-20 seconds.
5. The first brew is designed to wash the leaves. Pour out this first batch.
6. The second steep can be made after a few seconds to around 20 seconds, depending on one's taste. (The shorter the brewing time, the more steeps the tea can endure). You can brew this tea up to 7-8 times.