An Cha set

Clean and gentle with an aromatic quality unlike that of a Shu pu’er. An cha, or the better known Liu an, is a name reserved for a compressed, post-fermented tea that has undergone a unique treatment. A further refinement issues where the processed leaves are steamed and scattered outdoors to absorb the night dew, before being packed into bamboo baskets and roasted over a fire. Over some years are the results a complex array, recalling Chinese herbal medicine: Dried roots, wood, red fruits, smoke, toasted grains with an underlying natural sweetness. This set presents two grades of An cha: Maojian and the more refined Gongjian from the same producer in Qimen, a famed county for An cha production; stored over various years to allow one’s extensive (first) encounter of what this tea type has to offer.
  • Gongjian An Cha 2022
  • Gongjian An Cha 2018
  • Maojian An Cha 2012
  • Maojian An Cha 2007
  • ORIGIN: Luxi, Qimen, Huangshan, Anhui, China
  • MEANING: Tribute tips (gong jian); downy tips (mao jian)
  • CULTIVAR: Qimen Zhu Ye Zhong
  • HARVEST TIME: April of the corresponding year
  • TASTE: Dried roots, red fruits, roasted grains
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8.50 € 8.50 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several short infusions

After an initial rinse, start with a few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second. For best results in gongfu cha, brew in a Yixing teapot.