2007 CNNP "Black and Gold Hei Zhuan" Brick Tea of Hunan

A classic old-school CNNP-licensed Anhua hei cha production pressed in 2007 and aged in Hunan for nearly two decades. This tea is composed entirely of spring harvested grade 2–4 material and pressed into elegant 250 gram bricks, wrapped in traditional paper and housed in a vintage-style black and gold presentation box. Our stock is limited to just 63 bricks in total.

Age has transformed this tea beautifully. The cup is rich, smooth, and deeply comforting, with notes of aged wood, clean earth, dried fruit, and mellow sweetness. It brews a glowing orange-amber liquor and can be pushed hard without turning bitter or astringent. Whether prepared gongfu style, western style, thermos-steeped, or boiled Tibetan-style with ghee and salt, this is an unusually versatile and satisfying brick tea.

What is Hei Zhuan?

Hei Zhuan (黑砖, “black brick”) is a traditional style of Anhua dark tea based on the processing methods and leaf blending philosophy of Qian Liang Cha. It is typically blended from grade 2, 3, and 4 leaves, giving it a somewhat coarser overall leaf profile than finer-graded styles, but also greater depth, durability, and brewing stamina.

Hei Zhuan differs from Fu Zhuan in that it does not develop or feature golden flowers (金花). It is also closely related to Hua Zhuan, though Hei Zhuan generally uses a somewhat larger and coarser leaf blend. As always with dark tea, leaf size should not be confused with quality. The origin of the material, picking season, processing skill, and aging all matter enormously. In this case, the combination of spring material, traditional Anhua processing, and long Hunan aging makes for a tea of impressive richness and refinement.

• Pressed in 2007: nearly 20 years of Hunan aging has rounded and deepened the tea
• Classic CNNP-era presentation: old-school wrapper and black-and-gold gift box
• Traditional Hei Zhuan profile: coarser leaf grades for strength, stamina, and body
• No golden flowers: a clean, classic Hei Zhuan character distinct from Fu Brick
• Very forgiving: can be steeped hard, boiled, or thermos-brewed without harshness
• Limited stock: only 63 bricks available

Tasting notes

• Aroma: aged wood, dry earth, old books, dried fruit, faint medicinal sweetness
• Liquor: clear orange to deep amber
• Flavor: rich earth and wood backed by mellow dried fruit sweetness
• Mouthfeel: smooth, thick, and easy-drinking with no rough edges
• Finish: clean, lingering, slightly sweet, and softly warming
• Body feel: calm, settled, comfortable

Origin & material

• Type: Hei Zhuan dark tea
• Region: Anhua County, Hunan
• Material: spring harvested grade 2–4 leaf
• Vintage: 2007
• Format: 250 grams per brick
• Producer style: CNNP-licensed / traditional Anhua factory production

Brewing guide

Gongfu

• 6–8 grams per 100 ml
• 100 °C / boiling water
• Rinse once
• Start with 10–15 second infusions
• Increase gradually
• Expect many steeps

Western

• 4–5 grams per 300 ml
• Boiling water
• 3–5 minutes
• Re-steep 2–3 times

Boiled

• Excellent for boiling once the leaf has been rinsed and opened
• Produces a rich, smooth, deeply satisfying tea
• Can be enjoyed plain or Tibetan-style with ghee and salt

Thermos style

• 1-1.5 grams per 100ml
• 30-60 minutes

Aging Notes

This tea is already mature and drinking very well now, but it still has the structure to continue developing. Store in 50-70% RH and 70-90F, in an odor-free area, with minimal airflow. Over time, expect the woody and fruity character to deepen further while the texture grows even smoother and more integrated.

In Summary

• Name: 2007 CNNP “Black and Gold Hei Zhuan” Brick Tea of Hunan
• Type: Anhua Hei Zhuan dark tea
• Region: Anhua County, Hunan
• Material: spring harvested grade 2–4 leaf
• Pressed: 2007
• Weight: 250 grams per brick
• Stock: 63 bricks total

In short: a beautifully aged, old-school Anhua Hei Zhuan with rich wood, earth, and dried fruit character, an easy smooth body, and the kind of stamina that makes it just as enjoyable gongfu-brewed as it is boiled or thermos-steeped.

Translation of the golden ticket that accompanies the brick:

Black tea (hei cha) is one of China’s six major tea categories. It originated in Anhua, Hunan, and has been called one of the mysterious teas of the ancient Silk Road. With its distinctive flavor and reputed health benefits, it is loved by many tea drinkers.

“Zhong Cha” brand Hei Zhuan Tea follows traditional processing methods and is made from high-quality dark tea raw material from Anhua, Hunan. It is carefully crafted, with a tightly pressed brick and excellent quality. The liquor is orange-red and bright, the taste is mellow and smooth, the aroma is pure and clean, and it has a distinctive pine-smoke fragrance.

Brewing method:

1. Put 5–10 grams of tea into a teapot. Pour in boiling water until the pot is about half full, and let the leaves soak for about 2–3 minutes. Then pour this tea liquor out to remove a small amount of impurities and to rinse and awaken the tea.
2. Pour hot water directly into the teapot, cover, and steep for 5–10 minutes. Drink while warm. This will allow you to appreciate the rich, full character of hei cha, its smooth and mellow liquor, and its pure aroma with a lingering uplifting fragrance.