Grade: Yi Ji / 1st Grade.
Each 500gram surrounded by indocalamus leaves in bamboo basket. Each stack has 6 baskets and each carton has 6 stacks (36 baskets) in another lager scale indocalamus leaves and bamboo basket 2 layers' package.
Dark and tight tea threads of young buds, tiny leaves and mixed with some large leaves and long stems.
Dry tea has aroma from indocalamus leaf.
Mellow, sweet taste with refreshing tea flavor (it seems quite attractive in hot summer days).
Smooth, thick and natural mouth feeling.
Soothing and enjoyable.
Gongfu tea brewing method is recommended. (around 7grams tea leaves brewed in Gaiwan, extend the infusing time gradually steep by steep)
Guangzhou natural storage.
"An Cha" or "An Tea" belongs to Dark tea produced from Camellia sinensis var.sinensis cv.Zhuye planted in mountain tea region of Qimen (keemun).
Harvest season is around from late April to middle of May. According to the grade of leaf, mainly it has 4-5 grades as below,
1) Te Gong (特贡 / Special Tribute): 1 bud and 2 leaves. Tight and neat thread. Mellow, sweet, good Huigan (returning sweetness).
2) Gong Jian (贡尖 / Tribute Bud): Mainly 1 bud and 2 leaves, mixed with few tiny stems. Tight and neat thread. Mellow, sweet, obvious Huigan (returning sweetness).
3) Te Ji (特级 / Special Grade): Mainly 1 bud and 2 leaves, mixed with certain ratio of tiny stems. Relatively tight and neat thread. Mellow, thick and sweet.
4) Yi Ji (一级 / 1st Grade): 1 bud and 2-3 leaves mixed with large leaves and stems. Mellow, thick and smooth.
* 5) Er Ji (二级 / 2nd Grade): 1 bud and 2-3 leaves mixed with rough leaves and stems.
Mellow, thick and smooth.
Ancha can date back to around AD 1725 year (Emperor Yongzheng, Qing Dynasty) and once shutdown in 1937 year due to WW2 till last 80's when customers from Hong Kong came to Keemun asking for reproduction but the original technology and recipe are gone and only some local old people who had been participating in the past production had incomplete and blur memories.
After years' investigations and tests, Ancha was finally recovered in 1991 year thanks to leader of Mr. Wang Zhenxiang. From then on, Ancha has been kept developing till nowadays.
On production process, it has two levels including junior process and senior process.
Junior process is generally completed by tea famers themselves then transferred to tea factories. It includes 4 steps of Sun drying, Killing green, Rolling and Drying.
Senior process has 9 steps including 3 levels' Selection → Blending → High Fire Drying → Night Dew → Steaming → Bamboo Packaging → Fire Drying → Packaging
As a semi-fermented tea, Ancha will keep aging (natural fermentation) along with time and like puerh tea, it is also the older the better. The taste and flavor will vary year by year under dry, clean and cool condition. (Please take care of odor-transfer)