
Anhua Hei Cha-XuanQing,1980, 1995
$85.00 – $123.00
From Anhua County, Hunan Province, China.
Unique fermentation process with medicinal value. Contains probiotics that help regulate gut microbiota.
It has a pine smoke aroma and collectible value, with the flavor becoming more mellow and aromatic after years of aging.
The History of Anhua Hei Cha
According to archaeological research, Anhua dark tea has existed for over 2,000 years. For centuries, the nomadic peoples of the northwest borderlands regarded black tea as a life-essential beverage. They have diets rich in high-fat, high-calorie foods like beef, mutton, and dairy products. The microorganisms and nutrients in dark tea are especially important for their digestive systems, helping them digest food and regulate their bodies. This is why there has been a saying among the people: "Better to go three days without food than one day without tea."
Additionally, due to the past transportation difficulties, fresh tea could not be delivered in time, making dark tea, which can be stored for long periods, the preferred choice.

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In Anhua Dark tea, the "golden flowers," formally known as *Aspergillus cristatus*, grow due to a specialized "flowering" process, which is kept confidential. The "golden flowers" produce enzymes through their metabolism that convert starch in the tea leaves into monosaccharides. This process leads to the oxidation of polyphenolic compounds, generating theaflavins and thearubigins, which cause the tea liquor to change color from orange-yellow to orange-red. This also eliminates the harsh green taste in the tea, making the flavor more mellow and smooth, with a "fungal" or "Fuling" aroma.
Due to this unique taste, this type of dark tea is also known as "Golden Flower Fuling Tea." Thanks to the action of these probiotics, dark tea has strong digestive-promoting properties, supports gastrointestinal health, and can help regulate blood pressure and blood sugar.
Weight | N/A |
---|---|
Product Weight |
50g |
Vintage |
1980 ,1995 |
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