Liu An Cha has been known for at least 400 years under the names of Lan Cha, "Basket Tea", or Sheng Cha, "Magic Tea" (similar to Sheng Dan, the «magic pill» of the Taoists). Its main consumers are Chinese immigrants in the South-East Asia, as well as the inhabitants of Hong Kong and the provinces of Guangdong and Guangxi. It has cooling and antiseptic effect, helps in the treatment of gastrointestinal diseases. "Anhui An Cha" is made by traditional multi-stage fermentation technology.
In appearance: small, thin flagella of dark purple-brown leaves. The aroma is deep, woody-herbal with earthy note. The infusion is transparent, apricot color.
The brewed tea has mature, complex, woody-herbal bouquet with notes of dried berries, juniper, biscuit and citrus. The aroma is deep and warm, woody with herbal and berry hints. The taste is rich, velvety, sweetish, a bit tart, with lemon acidity, transforming into lingering finish.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5 g per 100 ml. The first infusion should last for 6-8 seconds. After that do short brews (just for 2-3 seconds), increasing exposure time for each subsequent step, if necessary. You can repeat this method up to 8 times.
"Anhui An Cha" is the good choice for everyday tea breakes. In the morning or afternoon, it will give you strength and positive emotions.The effect is warming, mild tonic.