"Basket Tea" (second class) is made in Anhui Province by traditional multi-stage fermentation technology. 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.
In appearance: small, flagella of purple-brown leaves, its fragments and small cuttings. The aroma is restrained, woody-herbal. The infusion is transparent, apricot color.
The brewed tea has mature, complex bouquet with notes of wild herbs and autumn leaves, dried fruits, biscuit and citrus. The aroma is warm and deep, fruity-herbal with floral hint. The taste is soft, velvety, with lemon acidity, transforming into lingering finish.
Brewing suggestions. Brew tea with hot boiling water (95-100°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 1-2 seconds), increasing exposure time for each subsequent brewing, if necessary. You can repeat this method up to 7-8 times.
"Basket Tea" is the good choice for everyday tea breakes. In the morning or afternoon, before or after a meal, it will give you strength and positive emotions.The effect is warming, mild tonic.