When the leaves are picked, they are fried, kneaded and twisted, but instead of being dried as Green Tea is, the leaves are sprinkled with water and placed in huge piles under cloth to ferment before being dried. The resulting leaves have a dark black color, giving this category of tea its name. The fermentation process is extremely exacting and a closely guarded secret. Only a Tea Master after decades of study is considered good enough to produce this tea.
One ounce is approximately 6-7 hearts.
Bring filtered or spring water to 190°F. Add 1 piece of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 1 minutes.