Liu An tea dates back to the Ming Dynasty (1600s) like Puerh and Liu Bao is another of China’s traditional fermented teas although it is still not as famous in the west. Liu An comes from Qimen, in Anhui province. Its fermentation process is much lighter than some other hei cha, so much so, it might even be fair to say it’s more like a green tea with some fermentation. In the case of Liu An, after the leaves have been rolled, dried and fired, instead of being wet-piled, Liu An tea is left to absorb the “white dew” of the night and then the leaves are steamed for 3 to 5 minutes before placed in hand-woven bamboo baskets and then baked dry over charcoal and traditionally aged for at least 3 years before selling. This tea was made by Gong Sun Shun, a new brand belonging to the famous Sun Yi Sun Factory, using Gong Jian leaves, which are the highest grade as they contain many buds.
Origin: Qimen, Anhui China
Harvest: Spring, 2022
Color of liquor: deep brownish-orange
Aroma: camphor, dry forest floor, betel nut, pine, old wood
Flavor: thick, velvety, intense, camphor, sweet, woody, long elegant aftertaste
Temperature: 100º c
Steeping Time: 1min; 1.5min; 2min; 3min; 4min…
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