Ancha 2014 - Anhui Fermented Tea

Ancha's history dates back to 1725, and it was originally created in Lu'An, Anhui province.
The one we selected comes from Qimen, which is famous for its high-quality red teas. This special terroir gives this Ancha an amazing mellowness, and the typical wild rose aftertaste. Its leaves are carefully selected from the homonymous cultivar, which grows in very humid areas, often completely covered by water.
The leaves are then pressed and fermented in hand-woven bamboo baskets, that enrich their delicate natural flavor of undergrowth, adding typical notes of bamboo, with hints of cocoa and sunflower seeds.
In addition to being an extremely rare tea, often unknown outside of China, it also has important medicinal properties for the well-being of the whole body, especially in wet climates. 

It is available in our 50 gr. Signature packs, or in special Bamboo Baskets of 400 gr. each.

Origin: Qimen County, Anhui province
Flush: Spring 2014
Storage: avoid heat, light, and moisture

Infusion Parameters

EASTERN BREWING
Quantity: 1 gr. of tea every 30 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with a 15-second brew. Increase with each successive brew as needed. 
Water temperature: 100° C
Number of brews: 8-10


WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 5 minutes
Water temperature: 100° C