According to the differences in material and process, Anhua’s Heicha are divided into seven types, the three "Jian" (Tian Jian, Gong Jian and Sheng Jian), the three "Zhuan" (Hua Zhuan, Hei Zhuan and Fu Zhuan) and the Hua-Juan (Qianliang Cha, Bailiang Cha, Shiliang Cha etc.). Different from the other six types, Hua-Juan has a columnar shape, wrapped in reed leaves and bamboo strips. Hua-Juan has several sizes, Qian-Liang (千两) is the largest format of them, approximately with a length of 150cm and a girth of 60cm. In fact, "Liang" is an ancient unit of weight, Qian-Liang means one thousand "Liang", which is equivalent to 36.25kg. The tea column is cut transversely into slices to sell, each slice of our Qianliang tea weights approximately 620g.
 
Gao Ma Er Xi, which means the two creeks of Gao and Ma (Gaojia-xi creek and Majia-xi creek), might be the most famous geographical name in the world of Heicha. It is located deep in the Daxiong Shan Mountain, about 50km away from the county town of Anhua. The Gao-Ma area has a long history of tea production. It was selected to pay tea tribute for the court since 1392, nowadays the ancient royal tea gardens are still there producing high quality harvest and so far, are considered the best Heicha production area.
 
Traditionally Qianliang does not emphasize the process of generating the "golden flowers". It is not very common to find golden flowers in this type of tea like in our 2017 Gao-Ma Qianliang. This tea brings a reddish amber liquor with medium to full body, giving some woody, mineral notes, a hint of tobacco, and also the aroma of the "golden flowers", no astringency or bitterness, leaving a warm sensation in the mouth. Otherwise, despite the fact that it has only been aged for less than 5 years, it has developed a marked and pleasant aging aroma.