We have reviewed this tea under our 365 days/teas challenge on our blog, and it has blown our mind. A great alternative to cooked (shu) pu-erh as it goes through similar production processes albeit with some fundamental differences which makes 'An Cha' a truly unique tea.
An Cha comes from the Qimen County in Anhui Province which is also home to the famous Keemun Black Tea (Qimen Hong Cha). It is made from camelia sinensis var. sinensis variety and it is considered a dark tea as it goes through a pile fermentation. The leaves are then baked over a low-fire and compressed into a small bamboo basket. When steeping this tea in gongfu style, locals also add a piece of bamboo wrapping.
This higher grade dark tea ("Gong Jian" 贡尖) has also been aged for more than 15 years and its flavours have been transformed over the years and made it even more palatable.
Tea Profile:
Type: Dark
Origin: Anhui, China
Harvest time: 2005
Leaf colour: Dark brown
Liquor colour: Bright amber
Tea aroma: Earthy and floral
Tea taste: Full-bodied yet sweet and clean with woody notes
Steeping/brewing: Place 5 g of this tea in a clay tea cup (recommended) or procelain gaiwan. Add about 100 ml water at around 95°C. Rinse after 5 sec. Steep for 20 seconds for the second time and increase the consecutive steeping time by 10 seconds. You can steep this tea multiple times.
Anhui Dark Tea from 2005 - 250 g
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