Anhua Bai Liang Cha (100-Liang Tea) is a type of Huanyuan tea (scroll tea) within Anhua dark tea, belonging to the post-fermented dark tea category. True to its name, Bai Liang Cha refers to tea leaves compressed into a cylindrical log weighing 100 liang (approximately 3.75 kg). Using the same production method, there are also other weight variations such as Qian Liang Cha (1000-Liang Tea) and Shi Liang Cha (10-Liang Tea). This cylindrical packaging not only facilitates transportation but also aids in the continuous fermentation of the tea, thereby enhancing its flavor profile.
Made from dark rough tea (heimaocha), Anhua Bai Liang Cha goes through multiple production steps before the leaves are wrapped in bamboo and smartweed leaves to form a cylinder. Bai Liang Cha was the earliest specification of Huajuan tea, which later led to the development of Qian Liang Cha and Shi Liang Cha. Early on, compressing tea into these large cylindrical logs was primarily intended to make long-distance transport and storage easier while promoting tea fermentation.
How Anhua Bai Liang Cha is Made
Huajuan tea uses dark rough tea as its main ingredient, with production processes including crushing, sifting, fermenting, steaming, machine pressing, and drying. After processing, the tea is wrapped in bamboo inner skin, bamboo leaves, and smartweed leaves, forming 100-liang or 10-liang cylindrical logs for easy transport and sales. The cylindrical packaging is not only aesthetically pleasing but also helps further ferment the tea, allowing the aroma of the smartweed leaves to infuse into the tea for a unique flavor.
How to Brew Anhua Bai Liang Cha
After purchasing Bai Liang Cha or Shi Liang Cha, you first need to cut open the outer leaf packaging, then use a tea knife or pick to pry off an appropriate amount of tea leaves. When brewing, it is recommended to use a thick Yixing zisha teapot or ceramic pot, with the water temperature kept at 100°C. The tea-to-water ratio is 1:30, meaning 3.3g of tea leaves for a 100ml teapot. Steep the first brew for 3 minutes, and add 40 to 60 seconds for each subsequent steep.
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