CHING YUEN CHA
CHING YUEN CHA
TEA OF 250-YEAR-OLD MAN
DARK (HEI CHA) TEA★ PESTICIDE-FREE
Rongkou, Qimen, Anhui, China
2011 Chin Yuen Cha is a special Liu An Hei Cha inspired by principles of traditional Chinese medicine and produced according to a recipe associated with Li Ching-Yuen. Carefully aged since 2011, the tea developed a deep, smooth, and highly integrated profile with pronounced herbal and medicinal complexity. The infusion is rich and calming, offering notes of aged wood, medicinal herbs, dried roots, and a long, warming finish. MORE
AROMA
Woody, nutty
TASTE
Woody, medicine
250+ years old tea trees
HONG KONG NATURAL STORAGE
HARVEST: Spring, 2011
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
2011 Chin Yuen Cha is a special Luk On (Liu An) Hei Cha produced from ancient tea trees estimated to be more than 250 years old, growing in the Rongkou area of Qimen County, Anhui Province, China. The old tree material provides exceptional structural depth, mineral complexity, and stability for long-term aging. Such raw material is especially valued in aged Hei Cha production due to its ability to evolve gradually while maintaining clarity and balance.
This tea represents a highly unusual interpretation of traditional Luk On tea, aged in the presence of a range of Chinese medicinal herbs according to a recipe associated with Li Ching-Yuen. During the aging process, the tea gradually absorbed aromatic and atmospheric influences from the herbal environment, contributing to its distinctive medicinal, woody, and herbal profile. The approach reflects traditional Chinese ideas connecting tea, herbs, and long-term wellness philosophy.
Beyond the gastrointestinal benefits traditionally associated with aged Hei Cha and Luk On tea, this special aging method gives Chin Yuen Cha an additional layer of character and cultural significance. Over years of maturation, the tea developed remarkable smoothness, depth, and aromatic integration, resulting in a calm and deeply atmospheric expression of aged medicinal-style Hei Cha.
PRODUCTION
The production of 2011 Chin Yuen Cha follows the traditional Liu An (Luk On) Hei Cha method originating from Anhui Province. Leaves harvested from ancient tea trees first undergo withering, fixation, rolling, and drying to create the primary tea material suitable for post-fermentation and long-term aging. The strength and mineral complexity of the 250+ year old tree material provide an ideal foundation for gradual transformation over time.
After the initial processing, the tea enters a controlled aging stage where slow microbial and oxidative changes gradually soften the texture and deepen the aromatic profile. Unlike conventional Luk On tea, Chin Yuen Cha undergoes maturation in the presence of a carefully selected range of traditional Chinese medicinal herbs according to a recipe associated with Li Ching-Yuen. The herbs are not directly mixed into the tea itself, but their aromatic environment influences the maturation process and contributes to the tea’s highly distinctive medicinal-herbal character.
Over years of natural aging, the tea gradually developed exceptional smoothness, woody depth, and integrated herbal complexity. The interaction between ancient tree material, traditional Hei Cha fermentation, and the medicinal herb aging environment created a tea with a highly unusual and atmospheric profile. This method reflects a traditional philosophy where tea and herbal culture intersect through long-term maturation and careful storage.
TERROIR
2011 Chin Yuen Cha originates from the Rongkou area of Qimen County in Anhui Province, China. This mountainous region is characterized by a humid subtropical climate, dense forest ecosystems, abundant rainfall, and frequent mist, creating ideal conditions for slow and balanced tea leaf development. The stable humidity and moderate temperatures also support the long-term aging potential essential for traditional Luk On Hei Cha.
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 spectrum of nutrients, contributing to the tea’s mineral depth, structural stability, and aromatic complexity. Old tree material from this region is especially valued for its ability to withstand long-term maturation while gradually developing softness and integration.
The terroir of Rongkou emphasizes earthy depth, herbal freshness, and calm mineral character. Combined with traditional Hei Cha processing and the unique medicinal-herb aging environment associated with Chin Yuen Cha, the regional conditions provide the foundation for a tea with exceptional maturity, layered medicinal complexity, and a highly atmospheric aged profile.
ORGANOLEPTICS
The dry leaf appearance is dark and mature, with loosely compressed leaves in deep brown and black tones reflecting years of aging and traditional storage. The aroma of the dry tea is highly distinctive and complex, combining notes of aged wood, medicinal herbs, dried roots, humid earth, camphor, and subtle sweet herbal nuances. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and more integrated, revealing sandalwood, traditional herbal medicine, forest wood, dried dates, and cooling resinous tones. After a brief rinse, the leaves fully awaken, and the aroma gains remarkable softness and atmospheric depth, where woody sweetness, medicinal complexity, and earthy freshness merge harmoniously.
The aroma of the liquor in the empty cup is dense and long-lasting, with pronounced herbal-woody sweetness and cooling medicinal tones. The taste is exceptionally smooth and rounded, with a medium-to-full body and a silky texture developed through long-term aging. From the first sips, notes of medicinal herbs, aged wood, dried roots, humid forest, camphor, and soft mineral sweetness emerge, supported by almost complete absence of bitterness or sharpness. The profile remains calm and meditative across multiple infusions, gradually revealing deeper herbal complexity, earthy sweetness, and cooling sensations in the throat. The aftertaste is long, warming yet refreshing, leaving lingering woody-mineral sweetness and pronounced herbal freshness. In the empty cup after drinking, rich aromas of sandalwood, medicinal herbs, dried dates, resinous wood, and humid earth remain for a very long time.
2011 Chin Yuen Cha is a special Luk On (Liu An) Hei Cha produced from ancient tea trees estimated to be more than 250 years old, growing in the Rongkou area of Qimen County, Anhui Province, China. The old tree material provides exceptional structural depth, mineral complexity, and stability for long-term aging. Such raw material is especially valued in aged Hei Cha production due to its ability to evolve gradually while maintaining clarity and balance.
This tea represents a highly unusual interpretation of traditional Luk On tea, aged in the presence of a range of Chinese medicinal herbs according to a recipe associated with Li Ching-Yuen. During the aging process, the tea gradually absorbed aromatic and atmospheric influences from the herbal environment, contributing to its distinctive medicinal, woody, and herbal profile. The approach reflects traditional Chinese ideas connecting tea, herbs, and long-term wellness philosophy.
Beyond the gastrointestinal benefits traditionally associated with aged Hei Cha and Luk On tea, this special aging method gives Chin Yuen Cha an additional layer of character and cultural significance. Over years of maturation, the tea developed remarkable smoothness, depth, and aromatic integration, resulting in a calm and deeply atmospheric expression of aged medicinal-style Hei Cha.
PRODUCTION
The production of 2011 Chin Yuen Cha follows the traditional Liu An (Luk On) Hei Cha method originating from Anhui Province. Leaves harvested from ancient tea trees first undergo withering, fixation, rolling, and drying to create the primary tea material suitable for post-fermentation and long-term aging. The strength and mineral complexity of the 250+ year old tree material provide an ideal foundation for gradual transformation over time.
After the initial processing, the tea enters a controlled aging stage where slow microbial and oxidative changes gradually soften the texture and deepen the aromatic profile. Unlike conventional Luk On tea, Chin Yuen Cha undergoes maturation in the presence of a carefully selected range of traditional Chinese medicinal herbs according to a recipe associated with Li Ching-Yuen. The herbs are not directly mixed into the tea itself, but their aromatic environment influences the maturation process and contributes to the tea’s highly distinctive medicinal-herbal character.
Over years of natural aging, the tea gradually developed exceptional smoothness, woody depth, and integrated herbal complexity. The interaction between ancient tree material, traditional Hei Cha fermentation, and the medicinal herb aging environment created a tea with a highly unusual and atmospheric profile. This method reflects a traditional philosophy where tea and herbal culture intersect through long-term maturation and careful storage.
TERROIR
2011 Chin Yuen Cha originates from the Rongkou area of Qimen County in Anhui Province, China. This mountainous region is characterized by a humid subtropical climate, dense forest ecosystems, abundant rainfall, and frequent mist, creating ideal conditions for slow and balanced tea leaf development. The stable humidity and moderate temperatures also support the long-term aging potential essential for traditional Luk On Hei Cha.
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 spectrum of nutrients, contributing to the tea’s mineral depth, structural stability, and aromatic complexity. Old tree material from this region is especially valued for its ability to withstand long-term maturation while gradually developing softness and integration.
The terroir of Rongkou emphasizes earthy depth, herbal freshness, and calm mineral character. Combined with traditional Hei Cha processing and the unique medicinal-herb aging environment associated with Chin Yuen Cha, the regional conditions provide the foundation for a tea with exceptional maturity, layered medicinal complexity, and a highly atmospheric aged profile.
ORGANOLEPTICS
The dry leaf appearance is dark and mature, with loosely compressed leaves in deep brown and black tones reflecting years of aging and traditional storage. The aroma of the dry tea is highly distinctive and complex, combining notes of aged wood, medicinal herbs, dried roots, humid earth, camphor, and subtle sweet herbal nuances. In a preheated teapot, the tea gradually opens, and the aroma becomes deeper and more integrated, revealing sandalwood, traditional herbal medicine, forest wood, dried dates, and cooling resinous tones. After a brief rinse, the leaves fully awaken, and the aroma gains remarkable softness and atmospheric depth, where woody sweetness, medicinal complexity, and earthy freshness merge harmoniously.
The aroma of the liquor in the empty cup is dense and long-lasting, with pronounced herbal-woody sweetness and cooling medicinal tones. The taste is exceptionally smooth and rounded, with a medium-to-full body and a silky texture developed through long-term aging. From the first sips, notes of medicinal herbs, aged wood, dried roots, humid forest, camphor, and soft mineral sweetness emerge, supported by almost complete absence of bitterness or sharpness. The profile remains calm and meditative across multiple infusions, gradually revealing deeper herbal complexity, earthy sweetness, and cooling sensations in the throat. The aftertaste is long, warming yet refreshing, leaving lingering woody-mineral sweetness and pronounced herbal freshness. In the empty cup after drinking, rich aromas of sandalwood, medicinal herbs, dried dates, resinous wood, 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.