Grade: Yi Ji / 1st Grade.
Packaging: Each 500-gram portion is wrapped in indocalamus leaves and stored in a bamboo basket. Six baskets form a stack, and each carton contains six stacks, totaling 36 baskets. These are further packed in a larger scale indocalamus leaves and a two-layer bamboo basket for enhanced preservation.
Description: This tea features dark, tight threads of young buds, tiny leaves mixed with some larger leaves, and long stems. The dry tea exudes an aroma characteristic of indocalamus leaves, adding a unique dimension to its profile. The flavor is mellow and sweet, with a refreshing tea taste that is particularly appealing during hot summer days. It offers a smooth, thick, and natural mouthfeel, making the tea experience soothing and enjoyable. The Gongfu tea brewing method is recommended for this tea, using around 7 grams of tea leaves in a Gaiwan and gradually extending the infusion time with each steep.
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.