Note:
Due to natural aging and moisture loss over time, the tea cake is lighter than its original 500g. As of 2026, the weight is approximately 450g or possibly slightly less.
Grade: Yi Ji / 1st Grade.
Experience the soothing warmth of a historic classic. This 2012 Sun Yi Shun An Cha (Keemun Dark Tea) represents the revival of a legendary style of tea from Qimen County, Anhui. Traditionally exported to Southeast Asia for its cooling and medicinal properties, this "1st Grade" leaf has been transformed by over a decade of careful aging.
Storage & Leaf
Having undergone 14 years of evolution, this tea has benefited immensely from Guangzhou natural storage. The humid, tropical climate of Guangzhou has accelerated the aging process, allowing the tea to settle and deepen in character.
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The Dry Leaf: The tea threads are strong, tight, and have oxidized into a deep, dark color, signaling a rich fermentation history.
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The Packaging: Presented in the traditional bamboo basket, which allows the tea to "breathe" and contributes a subtle, woody nuance to the aging profile.
The Tasting Experience
Despite the humid storage, the brewing results are pristine.
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Liquor: The soup pours a clear, bright amber-red, free from the cloudiness often found in lesser aged teas.
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Texture: The mouthfeel is the highlight—smooth, mellow, and thick. The roughness of youth has been polished away, leaving a viscous and comforting body.
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Flavor: The profile is defined by a mild and attractive aged flavor (Chen Xiang). It avoids heavy earthiness, instead offering a clean, distinct sweetness that lingers on the palate.
Why We Love It
This is a "comfort tea" in the truest sense. It is exceptionally soothing to the stomach and calming to the spirit. Whether you are a fan of aged Puerh or curious about the historic An Cha tradition, this basket offers a sweet, mellow entry point into the world of Anhui Dark Teas.
Natural Storage: The tea is naturally stored in Guangzhou, allowing for optimal preservation and enhancement of its flavors over time.
"An Cha" or "An Tea" is a type of Dark tea produced from Camellia sinensis var. sinensis cv. Zhuye, cultivated in the mountainous tea region of Qimen (Keemun). The harvest season typically spans from late April to mid-May. Depending on the grade of the leaf, Ancha is categorized into several grades:
- Te Gong (特贡 / Special Tribute): Consists of 1 bud and 2 leaves with tight and neat threads. The flavor is mellow and sweet, with a pronounced Huigan (returning sweetness).
- Gong Jian (贡尖 / Tribute Bud): Mainly 1 bud and 2 leaves, mixed with a few tiny stems. The threads are tight and neat, offering a mellow, sweet taste with obvious Huigan.
- Te Ji (特级 / Special Grade): Primarily 1 bud and 2 leaves, blended with a certain ratio of tiny stems. The threads are relatively tight and neat, resulting in a mellow, thick, and sweet taste.
- Yi Ji (一级 / 1st Grade): A mix of 1 bud with 2-3 leaves, large leaves, and stems, characterized by a mellow, thick, and smooth flavor.
- Er Ji (二级 / 2nd Grade): Comprising 1 bud and 2-3 leaves mixed with rough leaves and stems, offering a mellow, thick, and smooth taste.
Historical Context: Ancha can be traced back to around 1725 AD (Emperor Yongzheng, Qing Dynasty) and was temporarily halted in 1937 due to WW2, resuming in the late 1980s. The original technology and recipe were lost, but local elders with partial and vague memories helped in its revival. Thanks to the efforts of Mr. Wang Zhenxiang and others, Ancha was successfully recovered in 1991 and has been continuously developed since then.
Production Process: Ancha's production involves two levels - junior and senior processes. The junior process, generally completed by tea farmers, includes Sun drying, Killing green, Rolling, and Drying. The senior process encompasses 9 steps: Selection, Blending, High Fire Drying, Night Dew, Steaming, Bamboo Packaging, Fire Drying, and Packaging.
As a semi-fermented tea, Ancha undergoes natural fermentation over time. Similar to Puerh tea, it improves with age, with its taste and flavor evolving under dry, clean, and cool conditions. Care should be taken to avoid odor transfer during storage.