Anhua Tianjian tea belongs to the loose-leaf category of Anhua dark tea, also known as Tianjian dark tea. Anhua dark tea is classified into three categories based on its production process: loose leaf (Jiancha), bundled tea (Huajuan), and brick tea. Among loose-leaf teas, it is further divided into Tianjian, Gongjian, and Shengjian. Tianjian tea uses the highest quality tea leaf material among these three loose-leaf grades, and is widely loved for its exceptional quality and unique flavor profile.
Characteristics of Anhua Tianjian Tea
Anhua dark tea starts with dark rough tea (heimaocha) as its raw material, and is then categorized into loose leaf (which is Jiancha), bundled tea, and brick tea. Loose leaf teas are graded by quality into Tianjian, Gongjian, and Shengjian, with Tianjian being the most premium grade among them. Tianjian tea typically uses only one bud and one leaf, or even single tea buds alone. This makes its production process extremely meticulous and costly, resulting in a naturally higher price point.
Tianjian tea was listed as tribute tea during the Qing Dynasty, specially supplied for the imperial family. It features a dark, blackish appearance with tight tea strips. When brewed, the liquor is dark and lustrous, offering a sweet aftertaste. Top-grade Tianjian tea even develops a pine-smoke aroma, with a smooth tea character and a mellow mouthfeel. Additionally, Tianjian tea is typically packaged in bamboo baskets, and over time, the leaves will loosen into clumps.
Production Process
The production process of Tianjian tea is intricate. First, dark rough tea is selected as the raw material, followed by multiple steps such as sifting, winnowing, sorting, high-temperature steaming, roasting, and blending. The packaging process includes steaming, basket-packing, compression, binding, and air-drying, and it can only leave the factory after passing moisture inspections.
How to Brew Anhua Tianjian Tea
Spring water is best for brewing Tianjian tea, with water temperature controlled between 95°C and 100°C. Yixing clay teapots are ideal brewing vessels, using about 3 grams of Tianjian tea per 100 ml of water. The first brew takes about 3 minutes, and each subsequent brew can be increased by 40 seconds. Avoid agitating the teapot while brewing to prevent the liquor from becoming cloudy. Boiling the tea is also an option, and it tastes great when brewed with additional ingredients.
Read More:
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- Anhua Heizhuan Tea: Tightly compressed dark tea
- Anhua Huazhuan Tea: Dark tea with decorative patterns on the brick
- Anhua Shengjian Tea: A more affordable grade of dark tea
- Hunan Dark Tea: Top-tier Chinese dark tea on par with Pu-erh
- Anhua Gongjian Tea: A more affordable grade of dark tea