Huangye Shi Liang Cha 2022

The exoskeleton could ward off any attempts to break in, and so it be. This Hua Juan Cha has only seen a year within its sleeping chambers and could do with many more before its contents are exposed. Consider it a time capsule filled with wild material from Mount Furong, tucked away securely after a hei cha treatment of firing, rolling, piling, then a final steam. The dense matter from a pried-open capsule wafts in sweet and fruity aromas of mango, ripe berries, and dark chocolate; while its malt-forward and slight bitter flavour in the early infusions suggest a high fire roasting that would mellow out with time - a small investment for those who like to create their own adventure.


About the producer

We were approached by Huang Xiaofeng, who runs a small-scale tea company in Anhua, Hunan; with a portfolio of quality hei cha or dark teas from the alpine forests of the region. Their focus on local tradition and authentic techniques took our intrigue immediately that we decided to source a bunch of hei chas to take on an exploration of a tea category lesser known to us. The raw materials are sourced from their 100-acre Laocong old tea garden, a biodynamic environment more than 700m deep in the mountains and far away from local villages and roads. 

  • ORIGIN: Furong Shan, Anhua, Yiyang, Hunan, China
  • MEANING: Wilderness ten Tael tea (huang ye shi liang cha)
  • CULTIVAR: Anhua qun ti zhong
  • HARVEST TIME: Spring 2022
  • TASTE: Mango, malt, dark chocolate


  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several short infusions

After an initial rinse, start with few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second. For best results in gongfu cha, brew in a Yixing teapot.

Additional Information

Named after a twisted tea bun, Hua Juan Cha is a category of Hei Cha uniquely compressed into hand-woven bamboo baskets resembling pillars of tea. Each pillar is lined with reed leaves and palm bark before being stuffed with raw material according to ancient propriety. The iconic Qian Liang Cha measures 36.25kg, or qian ('1000') liang; an old Chinese unit measuring about 36 grams, and requires a team of men in its making. Ba ('100') Liang Cha and Shi ('10') Liang Cha are variants and come in their respective sizes. It is a unique emblem of the Anhua tea trade originally conceived for the ease of transportation, though its true value now lies in the way this particular method regulates ageing tea. By allowing oxygen to circulate inside yet retaining the moisture needed within it, aids a slow and steady fermentation.