Anhua is a county located in Hunan province, China. It is considered one of the birthplaces of dark tea. Since the 15th century, this tea has had an "emperor's tea" status. After some time, this tea became accessible to common people and very fast became famous due to its beneficial properties. All the northwest minorities of the country call this tea "a drink of life". Nowadays, Anhua tea processing technology was included in the second state list of intangible cultural heritages.
Due to a very specific processing technology this tea has a very beneficial impact on the human body. Among the many health benefits are a decrease in blood pressure, lipids, and blood sugar; inhibition of the spread of cancer cells; and an increase in immunity. Extremely useful for the regulation of weight and the metabolism of fats in the human body. Dark tea's theaflavins are effective as antioxidants and free radical scavengers. They resist cancer and mutations in the cells of the body, have antibacterial and antiviral effects, and improve and treat cerebrovascular diseases, as well as diabetes. The content of mineral trace elements in dark teas is higher than in other types of teas. Selenium stimulates the production of proteins and antibodies, increases the degree of disease resistance, and is also effective in the treatment of coronary heart disease and opposition to the formation and development of cancer cells. Low in teaine (caffeine).
During processing and storing, a fungal culture called "Jinhua", or "Golden Flowers", appears on the leaves. Scientifically, the culture is called 'Eurotium Cristatum', probiotic live microorganisms that provide health benefits when consumed, generally by improving or restoring the gut flora. This tea is made from a special cultivar called 'Yuntaishan Da Ye Zhong' used for the highest quality Anhua Hei Cha. This cultivar is rich in polyphenols and amino acids. The finished product has a gentle aroma and a thick sweet taste. Due to the climate, soil, and raw material quality as well as the environment where processing happens there is a huge amount of different Anhua Hei Cha on the market. This is a very special representative of an authentic one and I'm very excited to share this treasure with you.
The taste of tea is dense and sweet with woody, tobacco, and smoky notes. Tender oily texture. The aroma of an aged tea with an oak wood tone. Anhua Hei Cha has a very gentle energy, and the colour of the infusion has a dark amber tone.