Recommended preparation: approx. 10 g of tea per 1 liter of water, boil for 10-15 minutes, leave to stand for 2-3 hours or overnight, drain and reheat and drink. Alternatively, leave the tea in a container and, if necessary, continue to boil/add more water and drink
Hei Cha 黑茶: literally black tea, technically any post-fermented tea, including dark (shu) pu-erhas, teas from Hunan, Sichuan, Guangxi and other areas; does not include green (sheng) pu-erhy
Ya An 雅安: Central Sichuan Prefecture and Dark Tea Factory; once the Eastern term for part of the Cha Ma Gu Dao Road between Sichuan and Tibet.
Kang Zhuan康砖: pressed brick of dark/black tea originating from Sichuan or Guizhou, literally a brick of peace.
