Grade: Gong Jian / Tribute Bud
Packaging: Each 250-gram portion is carefully wrapped in indocalamus leaves and placed in a bamboo basket. Seven baskets make up a stack, and each carton contains eight stacks, totaling 56 baskets. This is further encased in a larger indocalamus leaves and bamboo basket with a two-layer package, ensuring the tea's protection and preservation.
Description: This Gong Jian grade tea features dark, neat, and tightly rolled threads of young buds and tiny leaves. The dry tea emits a distinctive aroma from the indocalamus leaves, adding a unique aspect to its character. The flavor is mellow and sweet, paired with a refreshing tea taste that is particularly delightful on hot summer days. The tea's texture is smooth, thick, and varied, with some noticeable Huigan (returning sweetness) in the aftertaste. Overall, the tea experience is soothing and enjoyable. For brewing, the Gongfu tea method is recommended, using around 7 grams of tea leaves in a Gaiwan, with the infusion time gradually extended with each steep.
Natural Storage: The tea is naturally stored in Guangzhou, ensuring optimal conditions for its preservation and the development of its flavor and aroma over time.
"An Cha" or "An Tea" is a Dark tea variety produced from Camellia sinensis var.sinensis cv.Zhuye, cultivated in the mountainous Qimen (Keemun) region. The harvest season typically ranges from late April to mid-May. Ancha is classified into several grades based on leaf quality:
- Te Gong (特贡 / Special Tribute): Comprising 1 bud and 2 leaves, this grade features tight and neat threads, offering a mellow, sweet taste with good Huigan.
- Gong Jian (贡尖 / Tribute Bud): Mainly 1 bud and 2 leaves, with a few tiny stems. The tea threads are tight and neat, with a mellow, sweet taste and noticeable Huigan.
- Te Ji (特级 / Special Grade): Mostly 1 bud and 2 leaves, mixed with a certain ratio of tiny stems, resulting in a relatively tight and neat thread and a mellow, thick, and sweet flavor.
- Yi Ji (一级 / 1st Grade): Consists of 1 bud and 2-3 leaves mixed with larger leaves and stems, characterized by a mellow, thick, and smooth taste.
- Er Ji (二级 / 2nd Grade): Involves 1 bud and 2-3 leaves mixed with rough leaves and stems, offering a mellow, thick, and smooth flavor.
Historical Context: Ancha dates back to around 1725 AD (Emperor Yongzheng, Qing Dynasty) and was temporarily discontinued in 1937 due to WW2. It was revived in the late 1980s following inquiries from Hong Kong customers. The original technology and recipe were lost, but local elders with partial memories contributed to its revival. Ancha was successfully recovered in 1991, thanks to the efforts led by Mr. Wang Zhenxiang.
Production Process: Ancha's production involves junior and senior processes. The junior process, typically completed by tea farmers, includes Sun drying, Killing green, Rolling, and Drying. The senior process involves 9 steps: Selection, Blending, High Fire Drying, Night Dew, Steaming, Bamboo Packaging, Fire Drying, and Packaging.
As a semi-fermented tea, Ancha continues to age (natural fermentation) over time. Similar to Puerh tea, it improves with age, and its taste and flavor evolve annually under dry, clean, and cool conditions. Proper storage is crucial to prevent odor transfer.