Hunan Golden Flower Hei Cha Powder | Hun Nan Jin Hua Hei Cha Fen - Option: 1 kg (10x 100 g)

This powdered dark tea (Hei Cha 黑茶) is based on the traditional Chinese category of post-fermented teas, which undergo long-term microbial aging. A distinctive feature of this style is the presence of so-called “Golden Flowers” (金花 jīn huā) – beneficial microbial cultures (especially Eurotium cristatum) that naturally develop during the aging process and significantly influence the tea’s flavor and aroma.

The base consists of carefully processed dark tea that has undergone fermentation and maturation, during which its characteristic smoothness and complexity develop. After this process, the tea is finely ground into powder, creating a modern form of a traditional tea.

The flavor profile is smooth, earthy, and pleasantly rounded, with notes of wood, grains, and gentle sweetness. The presence of “Golden Flowers” brings subtle fruity or slightly mushroom-like nuances that soften the tea and add depth. The resulting cup is rich yet balanced and easy to drink.

The powdered form allows for quick and simple preparation. The tea can be mixed with water, whisked in a bowl, or used as an ingredient in beverages and dishes. Thanks to its distinctive character, it is suitable not only for direct consumption, but also for modern gastronomy – for example in milk-based drinks, desserts, or functional beverages. Due to its good solubility, easy dosing, and consistent flavor, it is also suitable for broader applications, including industrial use.

Tea profile:
• type: Hei Cha (黑茶) – post-fermented dark tea
• special feature: presence of “Golden Flowers” (金花 jīn huā)
• processing: fermented and aged tea, finely ground
• form: powder
• flavor: smooth, earthy, lightly sweet, with notes of wood, grain, and subtle fruity undertones

Brewing:
Use approximately 1–2 g of tea per 150–200 ml of water at 90–100 °C and mix or whisk until smooth. Can also be prepared with milk or as a cold beverage.

Note:
“Golden Flowers” are not an additive, but a natural part of the aging process of this tea, traditionally regarded as a sign of quality.