JIA CANG LIU AN
JIA CANG LIU AN
OLD YING KEE LUK ON
DARK (HEI CHA) TEA★ PESTICIDE-FREE
Rongkou, Qimen, Anhui, China
2009 Jia Cang Liu An is a traditionally aged Hei Cha produced in Anhui Province and later stored in Hong Kong to develop the distinctive character associated with Hong Kong aging. Over years of controlled humid storage, the tea evolved a deeper, smoother, and more integrated profile known for its rich woody and medicinal complexity. The infusion is mature and calming, offering notes of aged wood, humid earth, dried herbs, and a long, warming finish. MORE
AROMA
Woody, nutty.
TASTE
Sweet, woody.
205+ years old trees
HONG KONG NATURAL STORAGE
HARVEST: 2009
HEI CHA (DARK TEA) is a unique category of post-fermented tea distinguished by its microbial fermentation and aging processes. Through the combined action of microorganisms, oxidation, and time, this type of tea develops a rich concentration of bioactive compounds, minerals, amino acids, and complex aromatic substances that contribute to both its distinctive character and traditionally valued properties.
Unlike other tea categories, Hei Cha continues to evolve after production, gradually developing deeper flavors, smoother textures, and greater complexity during storage and aging. It is believed that regular consumption of Hei Cha may support digestive health, contribute to healthy cholesterol metabolism, promote the balance of beneficial intestinal microflora, and assist the body's natural antioxidant defenses. Traditionally, dark tea has also been appreciated for its warming nature, its ability to aid digestion after rich meals, reduce feelings of heaviness, support overall vitality, and create a calm, grounding, and balanced state of mind.
Unlike other tea categories, Hei Cha continues to evolve after production, gradually developing deeper flavors, smoother textures, and greater complexity during storage and aging. It is believed that regular consumption of Hei Cha may support digestive health, contribute to healthy cholesterol metabolism, promote the balance of beneficial intestinal microflora, and assist the body's natural antioxidant defenses. Traditionally, dark tea has also been appreciated for its warming nature, its ability to aid digestion after rich meals, reduce feelings of heaviness, support overall vitality, and create a calm, grounding, and balanced state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 100 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7
WESTERN (INFUSION)
Temperature: 100 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
2009 Jia Cang Liu An, also historically known as Luk On, is a traditional aged Hei Cha produced in the Rongkou area of Qimen County, Anhui Province. This tea originates from a region with a long history of dark tea production and trade, where Liu An tea was traditionally appreciated for its aging potential and medicinal character. The tea later underwent Hong Kong storage, allowing it to develop the distinctive mature profile associated with traditional Hong Kong aging practices.
The raw material for this tea comes from ancient tea trees estimated to be more than 250 years old. Such old tree material develops greater structural depth, mineral complexity, and aromatic stability compared to younger plantation tea. The leaves possess the strength necessary for long-term aging, gradually transforming over time into a smoother and more integrated expression.
The combination of traditional Anhui production and years of Hong Kong storage created a tea with a distinctive aged character known among experienced collectors and tea lovers. Over time, the tea developed deeper woody, herbal, and earthy nuances while maintaining clarity and balance. Today, 2009 Jia Cang Liu An represents a mature and highly atmospheric expression of traditionally stored aged Hei Cha.
PRODUCTION
The production of 2009 Jia Cang Liu An follows the traditional Liu An Hei Cha method originating from Anhui Province. Freshly harvested leaves from ancient tea trees first undergo withering, fixation, rolling, and drying to create the primary tea material. After this stage, the tea enters a controlled post-fermentation process, during which gradual microbial and oxidative transformations begin shaping the deep and mature character associated with Liu An tea.
Once processed, the tea is carefully packed and prepared for long-term aging. Unlike teas intended for immediate consumption, Liu An tea is specifically valued for its ability to evolve over many years under stable storage conditions. The strength and mineral complexity of the 250+ year old tree material provide an excellent foundation for prolonged maturation and aromatic development.
A defining stage in the development of this tea was its traditional Hong Kong storage, known as Jia Cang storage. Under carefully controlled humid conditions, the tea gradually developed the characteristic Hong Kong aged profile, where earthy depth, woody sweetness, medicinal notes, and exceptional smoothness become increasingly integrated over time. Years of maturation transformed the tea into a calm, layered, and highly atmospheric expression of aged Luk On Hei Cha.
TERROIR
2009 Jia Cang Liu An originates from the Rongkou area of Qimen County in Anhui Province, China. This mountainous region is characterized by a humid subtropical climate, frequent mist, abundant rainfall, and dense forest ecosystems, creating favorable conditions for tea cultivation and slow leaf development. The stable humidity and moderate temperatures contribute to the production of leaves with strong structure and aging potential.
The tea comes from ancient tea trees estimated to be more than 250 years old, growing in mineral-rich mountain soils with minimal agricultural intervention. Deep root systems allow the trees to absorb a broad range of nutrients, contributing to the tea’s depth, stability, and complex mineral character. The old tree material from this region is especially valued for its ability to maintain structural integrity during long-term aging and storage.
The terroir of Rongkou emphasizes earthy depth, softness, and natural aromatic complexity. Combined with traditional processing and subsequent Hong Kong Jia Cang storage, the environment provides the foundation for a tea with a highly mature and integrated profile, where woody, herbal, mineral, and humid-aged nuances develop harmoniously over time.
ORGANOLEPTICS
The dry leaf appearance is dark and mature, with loosely compressed leaves in deep brown and black tones reflecting years of traditional Hong Kong storage. The aroma of the dry tea is deep and atmospheric, combining notes of aged wood, humid earth, medicinal herbs, dried dates, and old storage character. In a preheated teapot, the tea gradually opens, and the aroma becomes richer and more integrated, revealing sandalwood, camphor, wet forest wood, sweet minerals, and subtle herbal freshness. After a brief rinse, the leaves fully awaken, and the aroma gains remarkable softness and complexity, where earthy depth, woody sweetness, and cooling medicinal nuances merge harmoniously.
The aroma of the liquor in the empty cup is dense and long-lasting, with pronounced woody-mineral sweetness and characteristic Hong Kong aged notes. The taste is exceptionally smooth and mellow, with a rounded medium-to-full body and a silky, deeply aged texture. From the first sips, notes of old wood, medicinal herbs, humid forest, dried fruit, and soft mineral sweetness emerge, supported by almost complete absence of bitterness or sharpness. The profile remains calm and stable across multiple infusions, gradually revealing camphor-like freshness, earthy sweetness, and warm herbal complexity. The aftertaste is long, cooling, and deeply meditative, leaving lingering woody-mineral sweetness and herbal freshness in the throat. In the empty cup after drinking, rich aromas of sandalwood, old books, dried dates, medicinal herbs, and humid earth remain for a very long time.
2009 Jia Cang Liu An, also historically known as Luk On, is a traditional aged Hei Cha produced in the Rongkou area of Qimen County, Anhui Province. This tea originates from a region with a long history of dark tea production and trade, where Liu An tea was traditionally appreciated for its aging potential and medicinal character. The tea later underwent Hong Kong storage, allowing it to develop the distinctive mature profile associated with traditional Hong Kong aging practices.
The raw material for this tea comes from ancient tea trees estimated to be more than 250 years old. Such old tree material develops greater structural depth, mineral complexity, and aromatic stability compared to younger plantation tea. The leaves possess the strength necessary for long-term aging, gradually transforming over time into a smoother and more integrated expression.
The combination of traditional Anhui production and years of Hong Kong storage created a tea with a distinctive aged character known among experienced collectors and tea lovers. Over time, the tea developed deeper woody, herbal, and earthy nuances while maintaining clarity and balance. Today, 2009 Jia Cang Liu An represents a mature and highly atmospheric expression of traditionally stored aged Hei Cha.
PRODUCTION
The production of 2009 Jia Cang Liu An follows the traditional Liu An Hei Cha method originating from Anhui Province. Freshly harvested leaves from ancient tea trees first undergo withering, fixation, rolling, and drying to create the primary tea material. After this stage, the tea enters a controlled post-fermentation process, during which gradual microbial and oxidative transformations begin shaping the deep and mature character associated with Liu An tea.
Once processed, the tea is carefully packed and prepared for long-term aging. Unlike teas intended for immediate consumption, Liu An tea is specifically valued for its ability to evolve over many years under stable storage conditions. The strength and mineral complexity of the 250+ year old tree material provide an excellent foundation for prolonged maturation and aromatic development.
A defining stage in the development of this tea was its traditional Hong Kong storage, known as Jia Cang storage. Under carefully controlled humid conditions, the tea gradually developed the characteristic Hong Kong aged profile, where earthy depth, woody sweetness, medicinal notes, and exceptional smoothness become increasingly integrated over time. Years of maturation transformed the tea into a calm, layered, and highly atmospheric expression of aged Luk On Hei Cha.
TERROIR
2009 Jia Cang Liu An originates from the Rongkou area of Qimen County in Anhui Province, China. This mountainous region is characterized by a humid subtropical climate, frequent mist, abundant rainfall, and dense forest ecosystems, creating favorable conditions for tea cultivation and slow leaf development. The stable humidity and moderate temperatures contribute to the production of leaves with strong structure and aging potential.
The tea comes from ancient tea trees estimated to be more than 250 years old, growing in mineral-rich mountain soils with minimal agricultural intervention. Deep root systems allow the trees to absorb a broad range of nutrients, contributing to the tea’s depth, stability, and complex mineral character. The old tree material from this region is especially valued for its ability to maintain structural integrity during long-term aging and storage.
The terroir of Rongkou emphasizes earthy depth, softness, and natural aromatic complexity. Combined with traditional processing and subsequent Hong Kong Jia Cang storage, the environment provides the foundation for a tea with a highly mature and integrated profile, where woody, herbal, mineral, and humid-aged nuances develop harmoniously over time.
ORGANOLEPTICS
The dry leaf appearance is dark and mature, with loosely compressed leaves in deep brown and black tones reflecting years of traditional Hong Kong storage. The aroma of the dry tea is deep and atmospheric, combining notes of aged wood, humid earth, medicinal herbs, dried dates, and old storage character. In a preheated teapot, the tea gradually opens, and the aroma becomes richer and more integrated, revealing sandalwood, camphor, wet forest wood, sweet minerals, and subtle herbal freshness. After a brief rinse, the leaves fully awaken, and the aroma gains remarkable softness and complexity, where earthy depth, woody sweetness, and cooling medicinal nuances merge harmoniously.
The aroma of the liquor in the empty cup is dense and long-lasting, with pronounced woody-mineral sweetness and characteristic Hong Kong aged notes. The taste is exceptionally smooth and mellow, with a rounded medium-to-full body and a silky, deeply aged texture. From the first sips, notes of old wood, medicinal herbs, humid forest, dried fruit, and soft mineral sweetness emerge, supported by almost complete absence of bitterness or sharpness. The profile remains calm and stable across multiple infusions, gradually revealing camphor-like freshness, earthy sweetness, and warm herbal complexity. The aftertaste is long, cooling, and deeply meditative, leaving lingering woody-mineral sweetness and herbal freshness in the throat. In the empty cup after drinking, rich aromas of sandalwood, old books, dried dates, medicinal herbs, and humid earth remain for a very long time.
HEI CHA (DARK TEA)
Explore more Hei Cha (Dark Tea) from the AN SHIM TEA Collection.