2012 Zuiyin Tianlu Anhua Dark Tea

Wulong Mountain (乌龙山, Five Dragons Mountain), located in Dongshi County 洞市县, Anhua 安化, Hunan, is one of the five famous mountains in Dongshi and is renowned as the core of the core producing area. With an elevation of approximately 700 to 800 meters, its surface soil consists of weathered "sheep's blood rock," a type of rotten stone that aligns with the description in "The Classic of Tea" which states, "The finest tea grows on rotten stone." The mountain is often shrouded in clouds and mist, with extensive forests of pine, fir, and bamboo. Wild tea bushes grow among these forests, benefiting from the shelter of the large trees and absorbing their woody fragrance, which contributes to the unique, sweet, and natural flavor of its "sweet tea." The Wulong Mountain production area and its tea plant ecology have formed a natural balance among the mountain forest, tea trees, and the environment.

The tea name "Zuiyin Tianlu" (醉饮天露) carries profound meaning. "Tianlu" (Heavenly Dew) symbolizes the blessings of heaven and earth, referring to the purity of the raw materials, akin to morning dew in the mountains, embodying the pristine essence of Wulong Mountain's high-altitude clouds, mist, and forest notes. "Zuiyin" (Drunken Sip/Intoxicated Drinking) describes the immersive experience of body and mind after drinking the tea, a state of being intoxicated without alcohol. It reflects both the rich, mellow, and sweet taste of the tea soup with its complex and lingering aroma, as well as the poetic sensation of being in a mountain forest, slightly tipsy and detached from worldly concerns, during the tasting process. The tea lives up to its name, perfectly showcasing the fusion of nature and craftsmanship.

"Zuiyin Tianlu" employs a medium fermentation process, which preserves the mellow characteristics of dark tea while showcasing the original personality of the raw materials. The entire process utilizes smokeless baking, highlighting its original aroma and flavor. It is pressed using whole native leaves, resulting in tightly compressed tea with rich inner substances, making it durable for multiple infusions. This tea was pressed in 2012 and has been naturally aged in a dry warehouse to this day, allowing for full transformation, shedding all its initial astringency and revealing its aged charm. Anhua's unique microbial environment provides a stable and high-quality aging medium for the tea. The processing and aging not only ensure the purity and safety of the tea but also endow it with higher collection and drinking value.

The dry tea leaves are grayish-green with brown hues and exhibit "golden flowers" (Eurotium cristatum). The tea liquor is bright orange-red, with an interwoven aroma of herbs, sandalwood, and plum. The first two infusions offer a soft and smooth mouthfeel, with an initial licorice sweetness that generates a lasting saliva response and a lingering aged charm. From the third to the seventh infusion, the tea is mellow, smooth, and glutinous, with notes of honey and plum sweetness, offering a rich and layered aftertaste. Even after the eighth infusion, it remains sweet and smooth, with hints of rock sugar sweetness and jujube fragrance, devoid of any bitterness or astringency. It is highly resistant to brewing and boiling, becoming sweeter the more it is boiled. This tea is thoroughly sweet and smooth without being cloying, with an uplifting tea energy (Cha Qi) that refreshes the heart and mind. It truly lives up to the taste and charm of "Zuiyin Tianlu," captivating one at the first sip and enchanting with subsequent infusions.

Easy Mug Brew

Use a tea-to-water ratio of 1:100. Put the leaves directly into a mug, add boiling water, and steep for 5 to 7 minutes. When about one-third of the tea remains, refill with boiling water to continue brewing.

Traditional Gongfu Style

Pre-warm the gaiwan or Yixing teapot. Use a tea-to-water ratio of 1:30. Brew with water at 100°C (212°F). For the first two infusions, steep for about 10 seconds each. Gradually increase the steeping time with each additional infusion. Pour the tea liquor completely out after each brew.

Thermal Steeping

Use a tea-to-water ratio of 1:200. Pour boiling water into a ceramic-lined insulated flask or teapot. Close the lid and let it steep for 1 to 2 hours before drinking. When about one-third of the tea remains, refill with boiling water to continue brewing and enjoying.