Liu An Heicha (1999)

Description

Liu An Heicha 1999 — Dark fermented tea

This fermented is named for the province from which it hails, the Liu An, Anhui Province in China. Traditionally carried (and often sold) in bamboo baskets, it is known for its limited availabilty and complex taste that results from the fermentation process. The small leaves are are rolled and fixed prior to being fermented using a pile-fermentation method called wo-dui during with piled leaves are exposed to controlled amounts of liquids over time.

Origin & Craftsmanship

• Single origin from the Liu An, Anhui Province
• Pile-fermented (wo-dui) 

Flavor Profile

• Konbu Seaweed Broth
• Savory with A Touch Smokiness
• Sesame

Benefits for the Drinker

• A dark, grounding tea, ideal for slowing down and resetting
• Fermented teas contain polyphenols which help balance gut bacterial

Specialized Brewing Instructions

• Water Temperature: 195–212°F (90–100°C)
• Steep Time: 15–30 sec per infusion
• Tea-to-Water Ratio: 4g per 100ml (Gong Fu style)
• Best Brewed In: Gai Wan or small teapot for multiple steep