2016 Yu Qilin Anhua Dark Tea Cake

Qianliang tea 千两茶, first created during the Daoguang 道光 reign of the Qing Dynasty 清朝 and originating from Anhua 安化, Hunan, is hailed as the "King of Teas Worldwide” and the "Embodiment of Chinese Tea Culture" due to its unadorned and substantial appearance, complex and unique processing, and rich health benefits. The Yu Qilin 玉麒麟Wild Centennial Old Bush Qianliang Tea Cake adheres to traditional Ming and Qing dynasty techniques. It was handcrafted in the high summer of 2016, produced only once a year, undergoing a 49-day cycle of sun exposure by day and dew exposure by night, followed by slow fermentation and natural drying. The raw materials are sourced from the deep mountain wilderness of the Liubuxi 六步溪 National Nature Reserve, an area of pristine ecology characterized by high mountains, dense forests, and perennial cloud cover. The wild ancient tea trees, mostly over a century old, grow among rock crevices and beneath the forest canopy, displaying vigorous, gnarled, and upright growth, embodying the natural wildness of "growing by cliffs and water, unplanted and self-sustaining."

The Yu Qilin Qianliang Tea Cake is cut from a whole 2016 Qianliang tea log, with raw materials selected from wild, centenarian old arbor tea trees. It is tightly compressed, with a brownish-green, dark, and lustrous color that is consistent throughout. Upon breaking open the tea cake, specks of "Golden Flowers" can be seen, which are incidentally formed during the natural dry-storage aging process, adding a touch of lively beauty. The tea liquor is amber-colored, as bright as a mirror, and as thick and smooth as oil. Its aroma is primarily herbal and woody, integrated with fungal and floral notes, creating a rich and pure bouquet. The first sip reveals a smooth, mellow, rich, sweet, and glutinous texture, reminiscent of chicken broth. The "cha qi" (tea energy) is powerful, fully expressing forest and wild notes. A lingering fragrance remains in the mouth and on the teeth after drinking, accompanied by a cooling sensation on the cheeks and a warm, comfortable, and pleasant overall body feeling.

The brewed leaves are thick, soft, and tender, with mostly whole leaves and few stems. It has a bright brownish-green color, withstands prolonged brewing without disintegrating, and even when cooled, one can still perceive a faint, sweet fragrance and the essence of the forest. After years of dry storage, this tea cake has become even more mellow internally, with a richly layered mouthfeel and a naturally prominent aged character. It is suitable for meticulous savoring now and is also worthy of being treasured as a family heirloom for long-term collection.

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.