2009 AnHua "Tian Jian" (Heavenly Tips) 1000g/Basket Loose Leaf Tea, Dark Tea, Hunan Province.

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Anhua "Tian Jian" dark tea, a distinguished category of Hei Cha (dark tea) originating from Anhua County in Hunan Province, China, embodies centuries of tea-making heritage. Historically revered as a tribute tea for emperors and nobility, "Tian Jian" translates to "Heavenly Tips," signifying its superior quality derived from the tenderest tea buds and leaves harvested during the Guyu (Grain Rain) season.

What sets Anhua "Tian Jian" apart is its unique post-fermentation process, often involving a traditional "Seven-Star Stove" roasting where pine wood is burned, infusing the tea with a characteristic pure pine smoke aroma. The leaves are then carefully packed into bamboo baskets, allowing for further natural fermentation and aging. This meticulous craftsmanship results in a tea with a remarkably smooth and mellow taste, a deep yellow to bright orange liquor, and a rich, complex flavor profile that often develops woody, aged, and subtly sweet notes over time. Known for its numerous health benefits and ability to age gracefully, Anhua "Tian Jian" is not just a beverage, but a treasured experience that reflects the profound cultural significance of dark tea in China.

Brewing Methods for Anhua "Tian Jian" Dark Tea

Anhua "Tian Jian" is quite versatile and can be enjoyed through various brewing methods, each bringing out different nuances of its complex flavor. Given its robust nature and ability to withstand multiple infusions, it's a very rewarding tea to brew.

General Guidelines:

  • Water Temperature: Always use boiling water (100°C or 212°F) for Anhua "Tian Jian." This helps to fully extract its rich flavors and aromas.
  • Water Quality: Soft, filtered water or spring water is ideal to truly appreciate the tea's profile.
  • Tea Amount: Typically, 6-8 grams of tea leaves per 100-150ml of water is a good starting point, but feel free to adjust based on your personal preference for strength.
  • Rinsing: A quick rinse of the tea leaves with hot water (pour and discard immediately, within 5-10 seconds) is recommended, especially for older or compressed teas. This "wakes up" the leaves and removes any dust.

Popular Brewing Methods:

  1. Gongfu Cha (Traditional Chinese Method): This method emphasizes multiple short infusions, allowing you to experience the tea's evolving flavors.

    • Teaware: Gaiwan (lidded bowl) or a small Yixing clay teapot.
    • Process:
      1. Warm your teaware with boiling water.
      2. Add the recommended amount of tea leaves.
      3. Perform a quick rinse (5-10 seconds), discarding the water.
      4. For the first few infusions, steep for very short periods (e.g., 10-15 seconds).
      5. Increase steeping time gradually for subsequent infusions (e.g., 20, 25, 30, 40 seconds, and so on).
      6. Anhua "Tian Jian" can often yield 8-15 or even more infusions, with its flavor and sweetness continuing to develop.
  2. Grandpa Style (Mug Brewing): A simple and convenient method for everyday enjoyment.

    • Teaware: A large mug or heat-resistant glass.
    • Process:
      1. Add 3-5 grams of tea leaves to your mug.
      2. Pour boiling water directly over the leaves.
      3. Let it steep for 1-2 minutes for the first infusion.
      4. Continue adding hot water as you drink, allowing the leaves to steep continuously. The flavor will soften and mellow over time.
  3. Boiling Method (Traditional & Robust): This method is particularly good for older or more tightly compressed "Tian Jian" and can produce a very rich, warming brew.

    • Teaware: A small ceramic or glass teapot that can be placed on a stovetop, or a dedicated tea boiler.
    • Process:
      1. Add a generous amount of tea leaves (e.g., 8-10 grams) to your pot.
      2. Add 500ml - 1 liter of boiling water.
      3. Bring the water to a gentle boil and then reduce the heat to a simmer.
      4. Simmer for 3-5 minutes, or longer if you prefer a stronger brew.
      5. Pour and serve. The boiled tea can be quite potent and warming.

Experiment with these methods to discover your preferred way to enjoy the deep, complex character of Anhua "Tian Jian" dark tea.

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Tenmoku Tea Cups & Bowls

A Timeless Craft

1000 Year Old Unrepeatable Art

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Each piece of Tenmoku teaware is crafted with care over a period of more than 72 hours. Our skilled artisans dedicate years to mastering their craft, ensuring each item is not only functional but also a work of art. The detailed, hands-on process makes every piece truly one-of-a-kind and reflects the high standards of craftsmanship we value deeply.

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Enhances Flavor and Retains Heat

Jian zhan tenmoku tea cups are praised for making any beverage—tea, coffee, or even water—taste smoother and richer. Their special composition, including high iron and sand content along with a thick glaze and cup body, helps retain heat longer and subtly adjusts the tea's alkalinity. This not only preserves the flavor but also brings out the full aroma and depth of the tea.

  1. Clay Selection:
    The clay and glaze used in Jian Zhan ceramics require a high iron content. While other kilns during the Song Dynasty attempted to replicate Jian Zhan, they often failed because the mineral composition in their local materials couldn't meet the necessary standards for producing authentic Jian Zhan.
  2. Crushing:
    The prepared clay and glaze are then placed into a machine for pulverization.
  3. Washing and Sieving:
    The clay or glaze should have a moderate thickness. After sieving, the clay is placed in a slurry tank, while the glaze is transferred to a glaze pool.
  4. Chen Fu (Ceramic Terminology):
    Chen Fu refers to storing the clay in a room away from sunlight and air, maintaining a consistent temperature and humidity, allowing it to rest for a period.
  5. Kneading the Clay:
    This step further removes air and impurities from the clay, making it denser and more uniform in moisture content. It also ensures the clay remains workable and prevents it from drying out or cracking during later stages of production.
  6. Shaping:
    Shaping is typically divided into hand shaping and machine shaping.
  7. Modification:
    Traditional Jian Zhan shapes usually feature a shallow circular foot. Both the base and the “inner ring” of the foot are refined using a knife.
  8. Kiln Firing of Unglazed Jian Zhan:
    This step helps increase the mechanical strength of the clay while also allowing any cracked or fragile pieces to be removed in advance.
  9. Glaze Blending:
    The traditional glaze formula combines natural iron ore glaze with plant ash. These simple ingredients create an exquisite glaze, yet the craft of Jian Zhan lies in using the most basic materials to form the intricate crystal patterns that make it unique.
  10. Glazing:
    A distinctive feature of Jian Zhan is its half-glaze technique. Craftsmen carefully design a glaze line to control the glaze's coverage. The glazing process requires great skill—if the glaze is too thin, it won't allow crystals to form properly; if it's too thick, it could cause the glaze to stick to the bottom.
  11. Kiln Placement:
    To prevent sticking, a layer of alumina powder is often placed at the bottom of the kiln.
  12. Kiln Firing:
    The firing process is crucial for creating Jian Zhan. Precise control of time, temperature, and reduction frequency is essential to achieve the desired glaze color. The master must be vigilant, adjusting the reduction process and avoiding long periods of absence during firing.
  13. Post-Kiln Finishing:
    After firing, defects often occur due to various factors in the production process. These imperfections must be addressed on-site. Only pieces that pass quality inspection are deemed suitable for sale.


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