Studio pack
Liú Ān Hēi Chá
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Liú Ān Hēi Chá六安黑茶
Liù'ān hēichá
- Origin
- China, Ānhuī Province (安徽, Ānhuī)
- Tea type
- Dark Tea
- Water temperature
- 95 °C
- Gongfu water temperature
- 100 °C
SKU · LIU-AN-HEICHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, Ānhuī Province (安徽, Ānhuī)
- Tea type
- Gaiwan
- SKU
- LIU-AN-HEICHA-CN
Brewing recipes
- Gongfu: 100°C, 6 g / 100 ml, 10s, 10 steeps
- Western: 100°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 5–7 g per 150–200 ml water.
- Teaware
- Porcelain gàiwǎn (盖碗); Yíxīng clay teapot (宜兴紫砂壶) — dedicated to dark teas; ceramic teapot.
- Water temperature
- 95 °C
- Gongfu water temperature
- 100 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
Origin
- Tea type
- Dark
- Alt Names
- Ān Chá (安茶, Ānchá), Liú An Lán Chá (六安篮茶, Liù'ān Lánchá — "Lu'an basket tea"), Ruǎnzhī Chá (软枝茶, Ruǎnzhī Chá ...
- Climate
- Subtropical monsoon with clearly defined seasons. Average annual temperature 15–16°C, abundant precipitation (1600–1800 mm in Qimen), high humidity and prolonged fogs.
- Soil
- Red, yellow, and yellow-brown soils (红壤, 黄壤, 黄棕壤), pH 4.5–5.5, with sufficient organic matter content. Rich mineral composition of mountain soils promotes accumulation of aromat...
Taste
- Dry Leaf Appearance
- Tightly twisted, somewhat coarse leaves of dark green, olive-black color with oily luster. In aged specimens — black with chocolate tint. Characteristic packaging in bamboo bask...
- Liquor Aroma
- Rich, multi-layered. Woody, nutty notes, dried fruits, light floral background. In young tea — more "green," herbal aromatics; with aging — deepening toward "chen...
- Liquor Color
- From amber-orange (young tea) to deep red-chestnut (aged). Clear, bright.
- Spent Leaves
- Dark olive to brown-red, leaf veins often with reddish tint. Leaf elastic, expands well.
- Sensory Source Descriptor Dt Intensity
- 1
- Sensory Source Descriptor L Intensity
- 2
Details
- Picking
- Mid to late April — mid-May, around the Gǔyǔ period (谷雨, "Grain Rain"), strictly within approximately 10 days. This is one of the narrowest harvest "windows"...
- Pluck Standard
- 1 bud + 2 leaves (一芽二叶, yī yá èr yè), 1 bud + 3 leaves (一芽三叶, yī yá sān yè) or opposite leaves (对夹叶, duìjiā yè) — for "Mao Jian" (毛尖...
- Raw Material
- Leaves must be whole, fresh, without mechanical damage or foreign odors. Despite belonging to hei cha, raw material for An Cha is substantially more tender than for most dark te...
- Alkaloids
- Caffeine (咖啡碱), theobromine (可可碱) — standard tea levels. Caffeine content moderate due to raw material maturity and prolonged processing.
- Amino Acids
- L-theanine (L-茶氨酸) and other amino acids — content depends on raw material tenderness; in "Gong Jian" grade — elevated.
- Minerals
- Potassium, magnesium, fluorine, zinc, manganese — enrichment determined by mountain soils.
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