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What is 百两黑茶 (Bǎi Liǎng Hēi Chá)? 百两黑茶 (Bǎi Liǎng Hēi Chá, also known as 'Hundred-Tael Dark Tea' is an iconic fermented, compressed tea from China's Hunan Province. This pile (aerobically) fermented tea is compressed into a column-shaped tea log and wrapped in bamboo. This tea has a delicious, complex flavour profile that improves with age. Key Characteristics at a Glance: Origin: Anhua County, Hunan Province, China GPS: 28.3°N, 111.2°E Dimensions: approx. 62cm long, 10cm diameter Weight: 100 taels (3.65kg) Bigger variant: 1000 Taels (Qian Liang) Tasting Notes: The tea is very rich, with notes of leather, molasses and forest soil in autumn. Brewing Guidelines: 6g tea, 110ml @ 100°C, 30" Experience: Brief overview of the handcrafting process: 1. 杀青 (Shā Qīng) - Killing Green2. 初揉 (Chū Róu) - First Rolling3. 渥堆 (Wò Duī) - Pile Fermentation, with controlled heat and humidity4. 复揉 (Fù Róu) - Second Rolling5. 干燥 (Gān Zào) - Drying over pine wood fire6. 筛分与压制 (Shāi Fēn Yǔ Yā Zhì) - Sorting & Pressing * The rough tea (毛茶 Máo Chá) is blended and steamed to soften the leaves * Loaded into 花格篾篓 (Huā Gé Miè Lǒu)- patterned bamboo baskets lined with palm fibres. * 人工踩压 (Rén Gōng Cǎi Yā) - Manual Pressing into a tight cylinder. 7. 日晒夜露 (Rì Shài Yè Lù) - Sun-Drying and Night Dew Exposure over ~ 50 days. Living Tea! This tea fits into the category that Chinese people call 活茶 (Huó Chá, Living Tea). It is teeming with the microorganism Aspergillus cristatus (known as 金花, or golden flower). These microbes are working day and night to improve the flavour of your tea. They are also reported to bring about a long list of health benefits. If you've never seen how this tea is made, please check out this CCTV video: