JIA CANG LIU AN
JIA CANG LIU AN
OLD YING KEE LUK ON
DARK (HEI CHA) TEA★ PESTICIDE-FREE
Rongkou, Qimen, Anhui, China
This Liu An Hei Cha is crafted from premium raw materials and expertly fermented to achieve perfection. Undergoing the medium Wo Dui (wet-pilling) process and aged for over a decade in a humid Hong Kong environment, this tea offers an exceptional flavor that is sweet, mild, and richly profound. MORE
AROMA
Woody, nutty.
TASTE
Sweet, woody.
HONG KONG NATURAL STORAGE
HARVEST: Spring, 2009
Fermented tea also known as Hei Cha has an excellent healing effect, as it contains theaflavins - substances that can resist tumours, and prevent the formation of blood clots and coagulation. Hei Cha improves immunity, inhibits the spread of cancer cells, prevents cardiovascular diseases, and much more. It is believed that this kind of tea prolongs life.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
Learn more about PUERH TEA BASICS
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °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 and loses its properties, including taste and aroma. Store it in a dry and cool place. Avoid direct exposure to the sun and high temperatures.
TEMPERATURE: 20-25°C
HUMIDITY: 50-60%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
TEMPERATURE: 20-25°C
HUMIDITY: 50-60%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
Learn more ABOUT STORING AND AGING PU'ER TEA
JIA CANG LU'AN HEI CHA 2009
ABOUT
Luan Hei Cha, also known as Luan Black Tea, is a treasured variety of dark tea originating from the Luan County in Anhui Province, China. This unique tea boasts a rich history, distinctive geographical characteristics, and a remarkable profile that sets it apart from other types of tea. The origins of Luan Hei Cha can be traced back several centuries, with evidence suggesting that tea cultivation in Luan County began as early as the Tang Dynasty (618-907 AD). However, Luan Hei Cha started to gain prominence during the Ming Dynasty (1368-1644), when it was recognized for its high quality and rich flavor. The development of Luan Hei Cha was spurred by the increasing demand for dark teas both domestically and internationally, especially in Southeast Asia and Europe. By the Qing Dynasty (1644-1912), Luan Hei Cha had become a prized export, appreciated for its robust taste and health benefits. The tea's production methods have remained relatively unchanged over the centuries, passed down through generations of tea artisans who continue to uphold traditional techniques.
ORIGIN
Luan County, located in the mountainous region of Anhui Province, provides an ideal environment for tea cultivation. The region's unique geographical features contribute significantly to the quality and characteristics of Luan Hei Cha. Luan County enjoys a subtropical monsoon climate, characterized by mild winters and warm, humid summers. The annual rainfall of around 1,500 mm (59 inches) is well-distributed, providing the necessary moisture for tea plants to thrive. The distinct seasons allow for balanced growth cycles, contributing to the tea’s flavor complexity. The region's well-drained, fertile soil is rich in minerals, which enhances the tea plants' growth and imparts unique flavors to the leaves. The mountainous terrain, with its altitude ranging from 300 to 1,200 meters (1,000 to 4,000 feet), also contributes to the slow maturation of the tea leaves, resulting in a nuanced flavor profile. Luan County is home to a diverse ecosystem that includes various flora and fauna, which helps maintain a balanced environment for tea cultivation. The absence of industrial pollution in the region further supports organic farming practices, making Luan Hei Cha a sought-after product for health-conscious consumers.
This tea has a unique charm thanks to its wet storage in Hong Kong for over a decade. It’s an excellent option for enthusiasts of Hong Kong-stored teas and would make a fantastic addition to your collection. If you’re new to wet-stored tea, this Hei Cha is an ideal introduction. Don’t let the term 'wet storage' deter you—this tea is sweet and gentle, boasting a refined flavor.
ORGANOLEPTICS
When the tea leaves are warmed in a hot teapot, they unfurl, unveiling delightful notes of sweetness, woodiness, and nuttiness. After rinsing the leaves, the flavor transforms into a harmonious blend of fresh and woody tones, with subtle hints of earthy boiled potatoes and beets. Depending on the steeping time, the infusion's color can range from dark brown to nearly black, resulting in a clear and transparent brew with a slight ruby hue. The taste is sweet, fresh, rich, and complex, featuring layers of wood, nuts, and earth. This tea evokes imagery of nature and forests, with each infusion revealing new flavors and nuances. The mouthfeel is smooth and silky, leaving a sweet, lingering aftertaste.
Luan Hei Cha, also known as Luan Black Tea, is a treasured variety of dark tea originating from the Luan County in Anhui Province, China. This unique tea boasts a rich history, distinctive geographical characteristics, and a remarkable profile that sets it apart from other types of tea. The origins of Luan Hei Cha can be traced back several centuries, with evidence suggesting that tea cultivation in Luan County began as early as the Tang Dynasty (618-907 AD). However, Luan Hei Cha started to gain prominence during the Ming Dynasty (1368-1644), when it was recognized for its high quality and rich flavor. The development of Luan Hei Cha was spurred by the increasing demand for dark teas both domestically and internationally, especially in Southeast Asia and Europe. By the Qing Dynasty (1644-1912), Luan Hei Cha had become a prized export, appreciated for its robust taste and health benefits. The tea's production methods have remained relatively unchanged over the centuries, passed down through generations of tea artisans who continue to uphold traditional techniques.
ORIGIN
Luan County, located in the mountainous region of Anhui Province, provides an ideal environment for tea cultivation. The region's unique geographical features contribute significantly to the quality and characteristics of Luan Hei Cha. Luan County enjoys a subtropical monsoon climate, characterized by mild winters and warm, humid summers. The annual rainfall of around 1,500 mm (59 inches) is well-distributed, providing the necessary moisture for tea plants to thrive. The distinct seasons allow for balanced growth cycles, contributing to the tea’s flavor complexity. The region's well-drained, fertile soil is rich in minerals, which enhances the tea plants' growth and imparts unique flavors to the leaves. The mountainous terrain, with its altitude ranging from 300 to 1,200 meters (1,000 to 4,000 feet), also contributes to the slow maturation of the tea leaves, resulting in a nuanced flavor profile. Luan County is home to a diverse ecosystem that includes various flora and fauna, which helps maintain a balanced environment for tea cultivation. The absence of industrial pollution in the region further supports organic farming practices, making Luan Hei Cha a sought-after product for health-conscious consumers.
This tea has a unique charm thanks to its wet storage in Hong Kong for over a decade. It’s an excellent option for enthusiasts of Hong Kong-stored teas and would make a fantastic addition to your collection. If you’re new to wet-stored tea, this Hei Cha is an ideal introduction. Don’t let the term 'wet storage' deter you—this tea is sweet and gentle, boasting a refined flavor.
ORGANOLEPTICS
When the tea leaves are warmed in a hot teapot, they unfurl, unveiling delightful notes of sweetness, woodiness, and nuttiness. After rinsing the leaves, the flavor transforms into a harmonious blend of fresh and woody tones, with subtle hints of earthy boiled potatoes and beets. Depending on the steeping time, the infusion's color can range from dark brown to nearly black, resulting in a clear and transparent brew with a slight ruby hue. The taste is sweet, fresh, rich, and complex, featuring layers of wood, nuts, and earth. This tea evokes imagery of nature and forests, with each infusion revealing new flavors and nuances. The mouthfeel is smooth and silky, leaving a sweet, lingering aftertaste.
CHINA CLASSICS
Try one of the best Chinese classics from AN SHIM TEA COLLECTION