Lu An Cha 20148A14 Harvest: May 2014
Origin: China / Anhui / Chizhou / Guichi / Tangxi
Height: 600-800 m.a.s.l
Tea plant varietal: Jiu Hua Shan Qun Ti Zhong
Lu An Cha or Liu An Cha is a very peculiar, idiosyncratic almost tobacco-like Heicha. It is only slightly fermented through human-induced post-fermentation, but then heavily roasted above fire and then packed and stored in little baskets. This Lu'ancha is produced from a local vaiety from mount Jiuhuashan and therefore also called Jiuhua Ancha. This tea has been stocked China until 2020.
Category:
Heicha Other Heicha, i.e. post-fermented teas that are not Pu Er, are produced in various provinces, and most of them are unknown even among tea connoisseurs. Heicha from the provinces of Hunan, Hubei, Sichuan and Anhui belong to the very rare and unknown traditional Heicha, which go through an artificial process of post-fermentation (Rengong Houfajiao), induced by human influence, but for shorter time than for the new Pu Er Shu Cha. They are produced in different variations, but they are not as clearly differentiated as Pu Er Sheng Cha and Pu Er Shu Cha. These Heicha are lighter in colour in the cup, and very unusual and archaic to the palate. They are often pressed into very large bricks or pieces. Just as Pu Er, they keep fermenting during the whole time of stocking. Heicha are generally speaking very distinct in taste, difficult and complex, sometimes beautifully sweet, though, and in any case extremely interesting.
Storage:
This tea has been fermented microbially during years of storage and keeps maturing over time, gaining depth, sweetness and earthy aromas.
