‌ Anhua dark tea craftsmanship Tianjian ‌

Nutritional Value of Dark Tea

1.  Rich in Antioxidants: Dark tea contains abundant polyphenols (e.g., flavonoids, catechins) with potent antioxidant and anti-inflammatory properties, combating oxidative stress linked to chronic diseases.

2.  Amino Acids and Minerals: It provides L-theanine (20–40 mg per cup), which promotes relaxation, and manganese (32% DV per cup), essential for metabolism. Vitamins (B, C, E) and dietary fiber are also present.

3.  Blood Sugar Regulation: Polyphenols improve insulin sensitivity and inhibit carbohydrate absorption, aiding blood sugar control.

4.  Cardiovascular Support: Flavonoids lower LDL cholesterol and blood pressure, while theobromine enhances heart health.

5.  Digestive Benefits: Enhances gut microbiota diversity and exhibits antimicrobial properties, potentially preventing diarrhea.

Brewing Methods for Dark Tea

1.  Traditional BrewingTeaware: Use a clay teapot or gaiwan. Warm the vessel with boiling water first.

a.  Tea-to-Water Ratio: 1:20 (e.g., 5g tea for 100ml water). Rinse leaves twice with quick pours to remove impurities.

b.  Steeping: Pour 100°C water and steep for 2–3 minutes. Adjust time for stronger flavor. Re-steep 5–7 times.

2.  Boiling MethodIdeal for aged dark tea or compressed bricks. Use a ratio of 1:40 (15g tea for 600ml water). Boil for 5 minutes, then let rest for richer taste.

3.  Thermos SteepingAdd tea leaves to a preheated thermos (1:20 ratio). Pour boiling water, seal, and steep for 1 hour for a mellow brew.

4.  Milk Tea or Spiced BrewMix boiled dark tea with milk, honey, or spices like ginger for a creamy or aromatic variation.

Key Notes

● Use high-quality water (spring or filtered) for optimal flavor.

● Store tea in a cool, dry place to preserve its properties.